raspberry bread

There’s almost more raspberries than bread in my recipe for the BEST RASPBERRY BREAD!! You’ll want to make it over and over because it’s super soft and just bursting with juicy berries!!

The Best Raspberry Bread

light brown sugar, packed

sugar

baking soda

salt,

unsalted butter, melted

buttermilk

vanilla extract

Preheat oven to 350F. Spray one 9×5-inch loaf...

Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.

In a large bowl, add 2 cups +...

In a large bowl, add 2 cups + 2 tablespoons flour, sugars, baking soda, optional salt, and whisk to combine; set aside.

In a medium microwave-safe bowl or glass measuring...

In a medium microwave-safe bowl or glass measuring cup, melt the butter, about 45 seconds on high power. Allow butter to cool momentarily so you don’t scramble the egg.

To the butter, add the egg, buttermilk, oil,...

To the butter, add the egg, buttermilk, oil, vanilla, and whisk to combine.

Pour wet over dry and stir until just...

Pour wet over dry and stir until just combined; don’t overmix. Batter will be somewhat lumpy and don’t try to stir the lumps smooth or bread will be tough; set aside.

In a medium bowl, add the raspberries, 2...

In a medium bowl, add the raspberries, 2 tablespoons flour, and toss lightly to combine (coating berries in flour helps to reduce sinking while baking).

Add the raspberries to the batter and fold...

Add the raspberries to the batter and fold very lightly to combine.

Turn batter out into prepared pan, smoothing the...

Turn batter out into prepared pan, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary.

Bake bread for 45 minutes to an hour....

Bake bread for 45 minutes to an hour. Bread is done when top is set in the middle, slightly domed, springy to the touch, and a toothpick inserted in the center (if you can find a patch without hitting raspberries) comes out clean or with a few moist crumbs, but no batter.**

Allow bread to cool in pan for about...

Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.

Bread will keep airtight at room temperature for...

Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

Recipe video above. White chocolate raspberry loaf is a quick bread recipe that is simple to make, rustically pretty and can be enjoyed anytime of the day. Tart raspberries plus sweet white chocolate is such a classic pairing! The raspberries add moisture and colour pops in a way that no other berry does. Use fresh or frozen, though it does rise a touch better using fresh.The glaze is the perfect finishing touch for a touch of extra sweetness without overwhelming this loaf (which is not very sweet at all). I&#39;m a sucker for the thin crackly skin on the glaze.

White Chocolate Raspberry Loaf

125 g/ 8 tbsp unsalted butter ((1 US stick) (Note 1))

caster sugar (superfine sugar)

plain yogurt (,

eggs (, at room temperature (~50-55 grams/2 oz each))

tsp vanilla extract

tsp lemon zest ((not critical))

plain flour (all-purpose flour)

tsp baking powder

tsp baking soda ((Note 4))

tsp cooking salt / kosher salt

raspberries (, fresh

tsp flour (, prevents raspberries from sinking (Note 6))

white chocolate chips

raspberries ((optional))

icing sugar / confectioners sugar (, sifted)

tsp milk (, preferably full fat

salt

Preheat the oven to 190°C/375°F (170°C fan-forced). Grease and line a 22 x 12 x 7 cm loaf pan with paper (8.7 x 4.7 x 2.75&quot;, Note 6).

Toss the raspberries with the flour. If using frozen, put the bowl in the freezer (so they don&#39;t thaw).

Wet ingredients - Put the butter in a heatproof bowl and microwave until melted. Cool for a minute then whisk in the sugar. Next, add the yogurt, eggs, vanilla and lemon. Whisk until combined.

Dry ingredients - Sprinkle the dry ingredients across the surface, then mix it in using a rubber spatula. Stop mixing as soon as the flour is incorporated - some lumps in the batter is fine. (Over mixing = tough loaf)

Raspberries - Working fast, add the white chocolate and the raspberries (including any residual flour in the bowl), then mix briefly just to disperse the raspberries. (Fresh raspberries - careful not to squish them. Frozen - work fast, else the batter chills and thickens = takes longer to bake). Batter is pretty thick.

Fill pan - Scrape batter into the prepared pan. Roughly level the surface (spreads and levels in the oven). Press Extra Raspberries into the surface, if using.

Bake 40 minutes. Cover loosely with foil then bake for a further 35 minutes for fresh raspberries, 40 minutes for frozen. A skewer inserted into the centre should come out without raw batter on it.

Cool 5 minutes in the pan, then transfer onto a rack. Full cool before glazing.

Mix Glaze ingredients in a bowl until smooth.

Glaze - Put the rack on a tray or plate to catch glaze drips. Drizzle glaze all over the cake. Scrape up glaze from the plate and glaze again.

Serve - Leave for 20 minutes to let a crust form on the glaze before cutting thick slices to serve.

Glaze:

Decadent brioche buns filled with fresh made raspberry puree and dotted with bits of semi-sweet chocolate make for the perfect special occasion breakfast. These are soft, fluffy and taste of bright raspberry and chocolate. Absolutely delicious!

Chocolate Raspberry Brioche Buns

bread flour (75 grams)

instant yeast

milk (117 grams, warmed to the temperature of baby's bathwater)

eggs (250 grams)

Tablespoons sugar

bread flour (500 grams)

unsalted butter

raspberry puree (store bought

semi-sweet chocolate chips (reserved for shaping)

egg (reserved for egg wash)

oz raspberries

water

To the bowl of a stand mixer, add 1/2 cup bread flour, instant yeast and 1/2 cup warm milk. Let stand for about 30 minutes until puffed up and risen.

Add the eggs and sugar. Mix together. Add the bread flour and salt. This will be stiff, almost a little crumbly and that is okay. Knead for 3-5 minutes.

Cut the softened butter into Tablespoon sized chunks. With the mixer running, add the butter a chunk at a time until all the butter has been added to the mixer. Knead the dough for 10 minutes until the butter is fully combined and the dough looks shiny and smooth. It should be sticky but not overly sticky at this point.

Transfer the dough to a large bowl. Cover and refrigerate for 4 hours or overnight.

While the dough is refrigerating, prepare the raspberry puree and the parchment paper (Directions for raspberry puree is below. Directions/pictures for cutting the parchment are in the post)

Once the dough has risen for 4+ hours, transfer to a countertop. Split dough into 16 pieces, about 75 grams per dough ball.

Shape bun: Take a piece of dough. Roll out into a small rectangle on the counter. Spread 1 teaspoon of raspberry puree in the middle. Sprinkle 12-15 semi-sweet chocolate chips on top of the raspberry puree. Fold the dough in half. Holding both ends, twist the dough and then swirl into a bun shape. Place on top of a piece of parchment paper and into a muffin tin. Repeat with remaining dough balls.

Cover the buns and let rise for another hour. Preheat the oven to 400ºF.

Egg Wash: Scramble one egg together with a teaspoon of water and brush onto the risen buns.

Bake buns for 15-20 minutes until golden on top and baked all the way through. Enjoy!

Brioche Dough

Place 6 oz raspberries into a saucepan with 1/4 cup sugar and 2 Tablespoons water. If you use frozen raspberries, use 1 Tablespoon water instead of 2. Smoosh up the raspberries and let the mixture come to a boil at medium heat. Boil for about 5 minutes.

Remove from the heat and pour the raspberry puree through a fine-mesh strainer into a container. Use a spatula or stir the raspberry mixture as it strains through. Mix around until all you have left in the strainer is seeds. Make sure you check the underside of the strainer to get any extra puree that might be there before discarding the seeds. You will end up with about 1/4 -1/3 cup raspberry puree. Let puree cool before using.

Raspberry Puree

These are so decadent and delicious. Perfect for Valentines or a special occasion.

Top 3 raspberry bread recipes from across the web

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The Best Raspberry Bread

White Chocolate Raspberry Loaf

Chocolate Raspberry Brioche Buns

Top 3 raspberry bread recipes from across the web

The most viewed raspberry bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The Best Raspberry Bread

White Chocolate Raspberry Loaf

Chocolate Raspberry Brioche Buns

The most viewed raspberry bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine