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Black Raspberry Bread

A delightful homemade bread bursting with the tart sweetness of black raspberries, perfect for breakfast or snacking.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
Wet Ingredients
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
Fruit
  • 1 1/2 cups black raspberries Fresh or thawed if frozen

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, beat the eggs and add the vegetable oil, buttermilk, and vanilla extract. Mix until well combined.
  4. Gradually add the wet mixture to the dry ingredients, stirring until just combined. Gently fold in the black raspberries.
Baking
  1. Pour the batter into a greased loaf pan and bake for 55-65 minutes or until a toothpick inserted into the center comes out clean.
  2. Remove from the oven and let it sit for 10 minutes in the pan, then transfer to a wire rack to cool completely.

Notes

Use fresh black raspberries for the best flavor. Avoid overmixing the batter, and consider adding lemon zest, nuts, or chocolate chips for variations.