Description
The ultimate quick bread for berry lovers. Featuring an incredibly tender crumb sweetened with brown and granulated sugars, this loaf uses the reaction between buttermilk and baking soda for a light, springy lift. Studded with fresh, tart raspberries, it stays moist for days.
Ingredients
The Dry Base
- 2 cups + 2 tbsp all-purpose flour
- 3/4 cup light brown sugar + 1/4 cup granulated sugar
- 1 tsp baking soda, pinch of salt
The Liquid Gold
- 3/4 cup buttermilk
- 1/4 cup unsalted butter, melted and cooled
- 1/4 cup canola or vegetable oil
- 1 large egg, 2 tsp vanilla extract
The Fruit
- 10 to 12 oz fresh raspberries
- 2 tbsp all-purpose flour (for tossing)
Instructions
Prep: Preheat oven to 350°F. Grease and flour a 9×5-inch loaf pan.
Whisk: Mix dry ingredients in a large bowl. In another bowl, whisk wet ingredients until smooth.
Combine: Pour wet into dry. Stir until just combined; batter should stay lumpy.
Berry Trick: Toss raspberries with 2 tbsp flour. Gently fold into the batter.
Bake: Bake for 45–60 mins until domed and a toothpick comes out clean. Rest in pan for 15 mins before cooling on a wire rack.
Notes
The ‘Lump’ Rule: Lumps are essential; overmixing develops gluten, leading to a dense, rubbery texture.
Flour-Tossing: Coating berries in flour provides friction, preventing them from sinking during the bake.
Temperature Sync: Ensure egg and buttermilk are room temperature to prevent the melted butter from re-solidifying into clumps.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Quick Bread / Breakfast
- Method: Wet-over-Dry / Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Slice
- Calories: 280
- Sugar: 18
- Sodium: 160
- Fat: 12
- Saturated Fat: 5
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 41
- Fiber: 2
- Protein: 4
- Cholesterol: 35
Keywords: raspberry buttermilk bread, quick bread recipe, moist raspberry loaf, buttermilk berry bread, easy breakfast bread, fresh raspberry recipes, soft fruit bread