This raspberry bread with butter crumb topping is a delightfully soft, tender treat perfect for any time of day. It’s quick to prepare and features juicy raspberries under a crispy, golden topping. This recipe is not just easy; it’s a family-approved favorite that will bring a smile to everyone’s face!
Table of Contents
The Best Raspberry Bread with Butter Crumb Topping
Why You’ll Love This Raspberry Bread
This raspberry bread is a sensational blend of sweet and tart flavors. The tender loaf is dotted with vibrant raspberries, while the buttery crumb topping adds a satisfying crunch. It’s perfect for breakfast, an afternoon snack, or as a delightful dessert. Plus, it’s versatile and can even be made gluten-free!
Ingredients for Raspberry Bread with Butter Crumb Topping
- Crumb Topping: ¾ cup all-purpose flour, ⅓ cup granulated sugar, ¼ teaspoon table salt, 5 tablespoons cold unsalted butter.
- Raspberry Bread: 1 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon table salt, ¼ cup vegetable oil, ¾ cup granulated sugar, 2 large eggs, ¾ cup plain unsweetened yogurt, 2 teaspoons pure vanilla extract, zest of 1 large lemon, 1 ½ cups fresh or frozen raspberries.
Equipment Needed
For this recipe, you will need a 9-inch loaf pan, mixing bowls, an electric mixer or whisk, and a spatula. A food processor can be helpful for making the crumb topping, but it’s not essential.
How to Make Raspberry Bread with Butter Crumb Topping
Prepare the Butter Crumb Topping
Start by preheating your oven to 350°F (176°C). Grease the loaf pan with vegetable shortening or butter and dust it with flour. For the crumb topping, mix the flour, sugar, and salt in a bowl. Add the cold butter pieces and blend until it resembles coarse crumbs. You can also use a food processor for this step!
Make the Raspberry Bread Batter
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. In another bowl, beat together the vegetable oil, sugar, eggs, yogurt, vanilla, and lemon zest until well combined. Gradually fold the dry ingredients into the wet mixture using a spatula until just blended — be careful not to overmix!
Assemble and Bake Your Raspberry Bread
Spread the batter evenly in the prepared loaf pan. Gently press the raspberries into the batter, ensuring they’re well distributed. Top with the crumb mixture, pressing it slightly to create larger crumbs. Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Tips for Perfect Raspberry Bread
Using Fresh vs. Frozen Raspberries
Fresh raspberries give a lovely texture and flavor, but frozen ones work beautifully too. Just be aware that they may require a slightly longer baking time, so keep an eye on your bread!
Achieving the Perfect Crumb Topping Texture
For a crumb topping that’s just right, make sure your butter is cold and cut into small pieces. Mixing until you have a coarse crumb is key to getting that satisfying crunch on top.
How to Tell When Your Bread is Done
To check for doneness, insert a toothpick into the center of the bread. If it comes out clean or with just a few moist crumbs, your raspberry bread is ready. If not, give it a few more minutes in the oven, checking periodically.
Variations for Your Raspberry Bread
Gluten-Free Raspberry Bread
If you need a gluten-free option, simply use a gluten-free flour mix that contains xanthan gum. This provides the right structure and texture for your bread.
Dairy-Free Raspberry Bread
For a dairy-free version, substitute the yogurt with sour cream or a plant-based alternative. This will still keep your raspberry bread moist and delicious.
Flavor Boosts and Add-ins
Get creative! You can add spices like cinnamon or cardamom to the dry ingredients, or even stir in mini chocolate chips for a decadent twist. You might also consider topping with vanilla icing instead of lemon icing for a different flavor profile.
Storing and Freezing Raspberry Bread
How to Store Raspberry Bread
Store your raspberry bread wrapped in plastic wrap or in an airtight container in the refrigerator for up to three days. It stays deliciously moist and fresh this way!
Freezing Raspberry Bread for Later
If you want to save some for later, you can freeze the entire loaf or individual slices for up to three months. Just remember to wait to add icing until the day you serve it. Thaw the whole loaf at room temperature for about six hours or overnight in the refrigerator.
Related Recipes to try
- Blueberry Crumb Cake
- Blueberry Muffin Bread
- Blueberry Muffins With Streusel
- Blueberry Banana Bread
- Blueberry Shortcake
- Blueberry Layer Cake
FAQs
What ingredients do I need for raspberry bread?
To make raspberry bread, you’ll need all-purpose flour, sugar, salt, baking powder, baking soda, vegetable oil, eggs, yogurt, vanilla extract, lemon zest, and fresh or frozen raspberries. You also need ingredients for the crumb topping, which include flour, sugar, salt, and cold butter.
How long does it take to bake raspberry bread?
Raspberry bread takes about 55 to 65 minutes to bake in a 350°F (176°C) oven, depending on your oven’s accuracy and whether you use fresh or frozen raspberries.
Can I use frozen raspberries in this recipe?
Yes, you can use frozen raspberries in this recipe. Just be aware that they may require a slightly longer baking time, and it’s best to keep them frozen until you’re ready to add them to the batter.
What is the best way to store raspberry bread?
Raspberry bread can be stored wrapped in plastic wrap or in an airtight container in the refrigerator for up to three days to keep it fresh and moist.
How can I make the crumb topping for raspberry bread?
To make the crumb topping, mix together flour, sugar, and salt. Then add cold butter pieces and mix until the mixture resembles coarse crumbs. You can use a mixer or a food processor for this step.
Conclusion
This raspberry bread with butter crumb topping is a joyous treat you’ll want to share with family and friends. With its soft texture and delightful crunch, it stands out among other recipes. For more inspiration, check out some of my favorite recipes on Pinterest, including the scrumptious Blueberry Crumb Cake and Blueberry Muffin Bread. Happy baking!
Delicious Raspberry Bread with Butter Crumb Topping
Equipment
- 9-inch loaf pan
- mixer bowl
- food processor (optional)
- medium bowl
- wire rack
- knife
Ingredients
Crumb Topping
- ¾ cup all-purpose flour (90 grams)
- ⅓ cup granulated sugar (66 grams)
- ¼ teaspoon table salt
- 5 tablespoons cold unsalted butter, cut into ½-inch pieces (70 grams)
Raspberry Bread
- 1 ½ cups all-purpose flour (180 grams)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon table salt
- ¼ cup vegetable oil (50 grams)
- ¾ cup granulated sugar (150 grams)
- 2 large eggs
- ¾ cup plain unsweetened yogurt (whole milk) (170 grams)
- 2 teaspoons pure vanilla extract
- 1 large lemon zest
- 1 ½ cups fresh or frozen raspberries (255 grams, 9 ounces)
- ½ recipe Simple Lemon Icing (optional)
- Simple Lemon Icing (optional)
Instructions
- Preheat oven to 350°F (176°C). Grease and flour a 9-inch loaf pan.
- Combine crumb topping ingredients (flour, sugar, salt) and cut in cold butter until coarse crumbs form.
- Whisk together flour, baking powder, baking soda, and salt for the bread batter.
- In a separate bowl, beat together vegetable oil, sugar, eggs, yogurt, vanilla, and lemon zest until blended.
- Stir the dry ingredients into the wet ingredients until just combined.
- Spread batter into the prepared pan and gently press raspberries into the batter.
- Sprinkle the crumb topping over the raspberries, pressing slightly.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the bread in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- Drizzle with lemon icing if desired.
Notes
- Frozen raspberries can be used; they may require slightly longer baking. Store wrapped or in an airtight container for up to 3 days in the refrigerator. Freeze for up to 3 months, thawing as needed. If freezing, add icing after thawing.
- Salted butter can be used in the crumb topping. Nutrition facts do not include the optional icing.
