Why Make This Recipe
Raspberry bread is a delightful treat that brings a burst of flavor to your day. The sweet and slightly tart raspberries combined with the soft and fluffy texture of the bread make it a perfect snack or breakfast option. Plus, it’s a great way to use fresh raspberries when they are in season. Whether you enjoy it plain or with a spread of butter, this recipe will surely please your taste buds.
How to Make The Best Raspberry Bread
Ingredients:
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 1/2 cups fresh raspberries
Directions:
- Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the melted butter, eggs, vanilla extract, and sour cream until combined.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Gently fold in the raspberries.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
How to Serve The Best Raspberry Bread
You can serve raspberry bread warm or at room temperature. Slice it when it’s cool and enjoy it plain, or spread some butter or cream cheese on top for extra flavor. It also pairs wonderfully with a cup of tea or coffee, making it a great choice for breakfast or an afternoon snack.
How to Store The Best Raspberry Bread
To store raspberry bread, wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to three days. If you want to keep it longer, you can freeze the bread. Just slice it and wrap it in plastic, then place it in an airtight container. It will stay good in the freezer for up to three months.
Tips to Make The Best Raspberry Bread
- Make sure your raspberries are fresh and free from any mold. Rinse them gently and dry them before adding to the batter.
- Don’t overmix the batter; this can make the bread tough. Stir until just combined.
- You can sprinkle a little flour over the raspberries before folding them in. This helps prevent them from sinking to the bottom of the loaf during baking.
Variation
If you want to change things up, try adding a cup of chopped walnuts or pecans for some crunch. You can also substitute half of the sour cream with Greek yogurt for a different taste and texture.
FAQs
1. Can I use frozen raspberries instead of fresh?
Yes, you can use frozen raspberries. Just make sure to thaw and drain them beforehand, and gently fold them into the batter.
2. What can I serve with raspberry bread?
Raspberry bread goes well with butter, cream cheese, or even a drizzle of honey. It’s also great with a cup of coffee or tea.
3. How do I know when the bread is done baking?
You can check the bread by inserting a toothpick into the center. If it comes out clean or with a few crumbs, the bread is done. If there is wet batter on the toothpick, bake it for a few more minutes.