I recently made the most delicious Red Raspberry Muffin Bread ever! The original recipe called for blueberries but I have a serious thing for red raspberries.
I always keep a bag of frozen red raspberries on hand in the freezer. I love using a handful on top of homemade waffles and pancakes on the weekend.
So since I already had a bag of red raspberries in the freezer, I opted to use those instead of running out for blueberries. I’m so glad I did!
This muffin bread was so tasty! It was so moist and delicious with the raspberries adding just the right amount of sweetness.
I’m sure you could use fresh red raspberries instead of frozen if you’d like. I did not defrost my raspberries at all, I just tossed them in the batter while they were still frozen. That way they kept their shape better and didn’t get smushed around.
This muffin bread is so easy and takes only minutes to put together. And you’ll have one delicious bread to eat with your coffee for the next few mornings.
Ingredients:
- 1 cup sugar
- 1/2 cup salted butter, softened
- 2 eggs
- 1 tablespoon vanilla extract
- 1 cup milk
- 2 cups flour
- 2 teaspoon baking powder
- 2 cups red raspberries (I used frozen)
Directions:
- Preheat oven to 350 degrees.
- Grease and set aside a 9 inch loaf pan.
- Cream together the butter and sugar until smooth. Add in the eggs, vanilla and milk. Mix until combined.
- Mix in the flour and baking powder.
- Gently fold in the red raspberries by hand. Saving some for the very top.
- Pour batter in loaf pan and press remaining berries into the top.
- Bake 60 - 70 minutes or until cake tester comes out clean.
- Cool in pan 10 - 15 minutes before removing from pan.
Recipe adapted from Frugal Mom eh!.
Is it necessary to cream the butter? I’ve never seen that in a quick bread before, it’s usually melted butter. But if you say it’s necessary I will most definitely give it a go!
Hi Jo. Those were the instructions from the original recipe so I followed what it said. It worked out well for me, let me know how you like it.
I bake multiple times a week and the majority of my quick bread recipes cream the butter and sugar at the beginning of the recipe. I’ve rarely encountered one that calls for melted butter, I do have a lot of recipes that use oil instead of butter.
Hi! I have this in the oven now..excited! Tweaked it by putting in some chopped pecans..😊
Mmm, that sounds good! Hope you liked it!
Trying this now!! I added some white chocolate to the top with some extra raspberries! Excited to see how it turns out!
That’s great Naomi! Hope you liked it!
I was wondering if using frozen raspberries do I need to thaw ?
Hi Rosie. You do not need to thaw the raspberries. Keeping them frozen helps them keep their shape when you mix them in the batter.
Made this today….was very delicious! I added 1 c. Chopped peach and did not have enough milk so I substituted almond milk. I was a real hit!
Oh that sounds yummy! Thanks for sharing. Glad you liked it.
This is one of my husbands favourite treats I make. Super quick and easy to make and very good.
That’s great to hear Nina, thanks for sharing!
I love this recipe. Other recipes call for buttermilk in fancy things that I don’t think are necessary. This is a basic recipe and it tastes absolutely wonderful
So glad you liked it! Thanks for taking the time to comment.
I made this recipe and it’s to die for. I was just wondering if you can freeze the bread.
I’m so glad you liked it Char! I’ve never frozen it before so I’m not 100% certain, but I don’t see a reason why not.
Do you know if you can substitute almond flour for white flour?
Hi Jan. I’ve never worked with almond flour so I don’t feel confident to say one way or the other. Sorry I couldn’t help.