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Raspberry Bread Recipe
Redondo

Raspberry Bread Recipe

A tender, moist raspberry bread recipe made with Greek yogurt and bursting berries. Perfect for breakfast, brunch, or afternoon tea.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 10 slices
Course: Breakfast
Cuisine: American
Calories: 198
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 3/4 cup Greek yogurt
  • 2 eggs
  • 1/2 cup neutral oil
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh raspberries, floured

Equipment

  • Loaf pan 9x5 size, for even baking
  • mixing bowls one for wet, one for dry
  • whisk for smooth batter

Method
 

  1. Preheat oven to 350°F. Line a 9x5 loaf pan with parchment paper.
  2. In a large bowl, whisk flour, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk yogurt, eggs, oil, sugar, and vanilla.
  4. Add wet to dry ingredients and mix until just combined.
  5. Gently fold in floured raspberries.
  6. Pour batter into prepared pan. Bake 50–60 minutes, until a toothpick comes out clean.
  7. Cool in pan for 10 minutes, then transfer to wire rack.

Notes

Flour the raspberries first to keep them from sinking, and let the loaf cool fully before slicing for best results.