Raspberry Bread Recipe That’s Bursting with Summer Sweetness

Some mornings, your kitchen overflows with good intentions and too many raspberries. You bought them in bulk, or maybe the backyard bush went wild. But now you’re left staring at a mountain of berries, softening by the hour, begging to become something beautiful. Enter this raspberry bread recipe not too sweet, tender in all the right ways, and cradling every berry in a golden, fluffy loaf.

When I make this, the scent alone pulls people into the kitchen. And it’s not just a recipe. It’s a way to keep summer alive a little longer even if your morning is cloudy and chaotic.

The Day I Accidentally Made the Best Raspberry Bread of My Life

Let’s be honest: baking with berries can feel like a gamble. They leak, sink, or vanish into the batter. I’ve ruined more loaves than I care to admit. But one rainy afternoon, I stood in my kitchen with three cups of raspberries threatening to go bad. I didn’t want to make jam. I didn’t want muffins. I wanted a simple slice of comfort.

I remembered something my grandmother used to say: “Good bread doesn’t need to be perfect, just honest.” So I whipped together flour, yogurt, vanilla, and a little oil, folded the berries in gently, and hoped for the best.

It came out with a golden crust and ruby streaks running through each slice. I shared it on our family group chat and within an hour, two cousins were at my door asking if there was any left.

Now it’s become a ritual. When berries pile up or when someone needs a little edible love, this raspberry bread recipe saves the day.

🪄 Quick Tip from Jacqueline:
Toss your raspberries in a little flour before folding them in it keeps them from sinking to the bottom.

Why This Raspberry Bread Recipe Works Like Magic

Most berry breads either fall apart or taste too sweet. This one doesn’t. It strikes a perfect balance soft crumb, golden edges, and just the right tang from fresh raspberries. It works so well because of two key choices: Greek yogurt (for moisture) and a gentle hand (for folding in berries). Too much stirring? You’ll crush the berries and muddy the batter.

And then there’s the sugar just enough to lift the natural sweetness of raspberries without turning your loaf into dessert. It’s a treat, yes, but it still feels like breakfast. Or snack. Or honestly, midnight comfort.

In our kitchen, I like to bake this on a Sunday morning and slice it up all week paired with coffee, packed into lunchboxes, or toasted with a slather of almond butter. If you’re a fan of rich, structured bakes, you’ll also love our classic New York cheesecake recipe — another example of how small ingredient choices yield unforgettable results.

For a slightly tangier bite, swap half the raspberries for cranberries, or top the batter with coarse sugar for a bakery-style crunch.

Want something fruity with fall flavor? Try our pumpkin cream cheese bread next it’s a cozy loaf that fills your home with cinnamon dreams.

Ingredients, Substitutions & Foolproof Steps

Raspberries are delicate. They need protection from overmixing, too much heat, and aggressive handling. That’s why this recipe shines: it honors the fruit while creating a tender loaf anyone can make.

Main Ingredients:

• All-purpose flour
• Baking powder + baking soda
• Sea salt
• Greek yogurt
• Sugar
• Eggs
• Neutral oil (like avocado or canola)
• Vanilla extract
• Fresh raspberries

Swaps & Substitutions:

• Sub sour cream for yogurt
• Use whole wheat flour for a nutty depth
• Frozen raspberries work too (don’t thaw first)
• Add lemon zest for brightness

Avoid These Mistakes:

• Don’t overmix after adding flour
• Don’t skip flouring your berries
• Don’t slice too soon it crumbles hot

Pro Tips:

• Use a metal loaf pan for even browning
• Let the bread cool fully before slicing
• Store wrapped in parchment, not plastic

Ingredient Substitution Table:

Ingredient	Substitution
Greek yogurt	Sour cream or buttermilk
Neutral oil	Melted coconut oil
Sugar	Coconut sugar or honey
Fresh raspberries	Frozen raspberries
All-purpose flour	Whole wheat flour (½ swap)

Nutrition Highlights:

Nutrient	Per Serving
Protein	7g
Carbs	12g
Fat	6g

Step-by-Step Instructions:

1. Prep the Pan: Line a 9×5 loaf pan with parchment. Preheat oven to 350°F.
2. Mix Dry: In a large bowl, whisk flour, baking powder, baking soda, and salt.
3. Mix Wet: In another bowl, whisk yogurt, eggs, oil, sugar, and vanilla.
4. Combine: Add wet to dry. Stir just until combined.
5. Fold Berries: Toss raspberries in 1 tsp flour, then fold gently into batter.
6. Bake: Pour into pan. Bake 50–60 min until a toothpick comes out clean.
7. Cool: Let cool in pan 10 min, then transfer to a wire rack.

Craving more fruity muffin-style bakes? Try these apple cinnamon cottage cheese muffins for another fluffy, family-friendly win.

How to Serve, Store & Freeze This Raspberry Bread

How to Serve Raspberry Bread

This raspberry bread is lovely served warm with a little butter or a swipe of cream cheese. For brunch, plate it alongside soft scrambled eggs or Greek yogurt with granola. It’s also heavenly toasted with a drizzle of honey or raspberry jam.

Hosting a morning get-together? Pair slices of this bread with a savory dip like our French onion dip with Greek yogurt for a sweet-savory spread.

How to Store

Keep the loaf at room temperature, wrapped in parchment and stored in a bread box or airtight container. It stays fresh for 3 days on the counter, and up to 5 in the fridge.

Want to refresh a slice? Just pop it in the toaster oven for 3 minutes.

Can You Freeze Raspberry Bread?

Yes this bread freezes beautifully. Slice it first, layer pieces with parchment, and store in a ziplock bag. When ready to enjoy, warm individual slices in the toaster or oven at 325°F for 10 minutes.

Looking for more meal-prep friendly breakfasts? Our cinnamon roll muffins are perfect for freezing and thawing on busy days.

FAQ: Raspberry Bread Recipe Questions

How to use up lots of raspberries?

This recipe is perfect if you’re swimming in raspberries. You can use up to 2 cups in the batter, and even mash some into the yogurt for extra flavor. Make two loaves one for now, one for freezing!

Are raspberries good for baking?

Absolutely. Raspberries are tart, juicy, and bake beautifully into muffins, cakes, and breads. Just remember to flour them first and fold them gently to preserve their shape.

What is in morning glory bread?

Morning glory bread typically includes shredded carrots, apples, raisins, coconut, nuts, and spices like cinnamon. It’s a hearty, healthy loaf quite different from raspberry bread but just as comforting.

How to make raspberry banana bread?

Mash 2 ripe bananas into the wet ingredients of this raspberry bread recipe, reduce the yogurt slightly, and bake as usual. It adds natural sweetness and keeps the loaf ultra-moist. See our 3-ingredient banana pancakes for another fruity breakfast idea.

Conclusion

This raspberry bread recipe began as a way to save a bowl of berries and turned into something I now bake with love, over and over. It’s not flashy or fussy. But it’s honest, soft, and every bite feels like summer wrapped in warmth.

If this raspberry bread recipe reminds you of someone you love, share it with them. Your memories keep recipes alive.

Recipe written by Jacqueline – from our kitchen to yours.

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