Who doesn’t love raspberries? I love raspberries so much that my kids make fun of me for it sometimes. With its sweet flavor, raspberry is a delicious and versatile ingredient to add to your baking creations. Now you can really enjoy raspberry in your baked goods with this sweet raspberry bread recipe!
This scrumptious treat will tantalize your taste buds with the perfect combination of raspberries and warm, freshly-baked bread. You’ll never go wrong when raspberry meets bread – it’s the ultimate comforting snack! So whip up this raspberry bread recipe and get ready for an irresistible snack-time experience.
Sweet Raspberry Bread Recipe
Yield: 6 servings
Prep Time: 10 min
Bake Time: 55 min
Total Time: 1 hour and 5 minutes
1⁄3 cup salted butter, softened
2 cups ripe raspberries
1/2 cup granulated sugar
2 large eggs, room temp
1 tsp vanilla extract
1⁄3 cup whole milk
1 1⁄2 cups all-purpose flour
1⁄2 tsp baking powder
1⁄2 tsp baking soda
1 tsp cinnamon
1⁄4 tsp salt
1/4 cup powdered sugar
1-2 tsp whole milk
Preheat the oven to 350 degrees.
In the bowl of a stand mixer add the butter and sugar, and mix on medium until combined.
Add in one egg at a time to the butter mixture, mix on medium until combined.
Add in the milk and vanilla extract and mix on medium until combined.
In a large bowl add the flour, cinnamon, baking powder, baking soda, and a pinch of salt.
Whisk to combine.
Gently add the flour mixture to the butter mixture, mix on low until combined.
Remove the bowl from the stand mixer and add the fresh raspberries, gently fold into the batter.
Spray a 9×5 loaf pan with non-stick baking spray.
Gently pour the bread batter into the loaf pan.
Bake at 350 for 50-55 minutes or until a toothpick comes mostly clean.
Let the sweet oaf cool in the pan for 3-5 minutes.
Remove the sweet loaf from the loaf pan and place on a wire cooling rack.
Prepare your glaze.
In a large bowl, add the powdered sugar, and milk.
Whisk vigorously until the icing is thick.
Drizzle the glaze on top of the bread and serve!