Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup milk
- 2 large eggs
- 1 cup fresh raspberries (or frozen, thawed)
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and grease a loaf pan with butter or cooking spray.
- Step 2: In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Whisk together until well mixed.
- Step 3: In another bowl, whisk together the melted butter, milk, and eggs until smooth. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Step 4: Gently fold in the raspberries, being careful not to crush them too much.
- Step 5: Pour the batter into the prepared loaf pan and spread it evenly. Bake for about 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Step 6: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Enjoy!
Notes
- For optimal freshness, store the raspberry bread in an airtight container at room temperature for up to three days, or refrigerate it for up to a week.
- To reheat slices of your raspberry bread, simply pop them in the microwave for about 15-20 seconds or warm them in a toaster oven until just heated through for that freshly baked taste.
- Serve the raspberry bread with a dollop of whipped cream or a spread of cream cheese for a delightful brunch treat that pairs perfectly with coffee or tea.
- For the best flavor and texture, gently fold in the raspberries at the end to keep them intact, ensuring each bite is bursting with berry goodness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 slice (about 60g)
- Calories: 180
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 2g
- Trans Fat: 0g
- Protein: 12g