Description
This raspberry loaf is a moist, tender, and flavorful baked treat that’s packed with juicy raspberries in every bite. It’s easy to make, requires simple ingredients, and is perfect for breakfast, dessert, or a quick snack. Whether you use fresh or frozen raspberries, this loaf stays soft and delicious for days. Plus, the optional sweet glaze adds the perfect finishing touch!
Ingredients
Scale
For the Raspberry Loaf:
- 1 ¾ cups (220g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs
- ½ cup (120g) sour cream (or Greek yogurt)
- ½ cup (120ml) milk
- 1 teaspoon vanilla extract
- 1 ½ cups (180g) fresh or frozen raspberries
- 1 tablespoon flour (to coat raspberries)
For the Glaze (Optional):
- ¾ cup (90g) powdered sugar
- 2–3 teaspoons milk (adjust for consistency)
- ½ teaspoon vanilla extract
Instructions
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Preheat & Prepare:
- Preheat the oven to 375°F (190°C). Grease and line an 8½ x 4½-inch loaf pan with parchment paper.
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Mix the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
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Cream the Butter & Sugar:
- In a large mixing bowl, beat the butter and sugar until light and fluffy. This takes about 2 minutes using a hand or stand mixer.
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Add the Wet Ingredients:
- Mix in the eggs, one at a time, followed by the sour cream, milk, and vanilla extract. Stir until smooth.
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Combine Wet & Dry Mixtures:
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix!
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Fold in the Raspberries:
- Toss the raspberries in 1 tablespoon of flour to prevent them from sinking. Gently fold them into the batter.
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Bake:
- Pour the batter into the prepared loaf pan and spread it evenly. Bake for 65-70 minutes, or until a toothpick inserted in the center comes out clean.
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Cool & Glaze (Optional):
- Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- If using the glaze, whisk together the powdered sugar, milk, and vanilla. Drizzle over the cooled loaf.
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Slice & Enjoy!
- Slice and serve your delicious raspberry loaf as a breakfast treat, snack, or dessert!
Notes
- Frozen raspberries? No problem! Use them straight from the freezer, but do not thaw before mixing into the batter.
- Want a citrus kick? Add 1 tablespoon of lemon zest for a bright, fresh flavor.
- Make it healthier: Swap half the flour for whole wheat flour and use Greek yogurt instead of sour cream.
- Storage: Store at room temperature for 2 days, in the fridge for 5 days, or freeze for up to 3 months.
Nutrition
- Calories: 245
- Sugar: 18g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg