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Irresistible Raspberry Bread

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A moist gluten-free bread filled with sweet-tart raspberries, perfect for brunch, snacks, or dessert.

Ingredients

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  • 1 cup fresh raspberries, washed and dried
  • 2 cups all-purpose gluten-free flour
  • 1 cup sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 cup buttermilk
  • 1 tablespoon baking powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Grease and line a loaf pan with parchment paper.
  3. Whisk together flour, baking powder, baking soda, and salt in a bowl.
  4. Cream the butter and sugar in a large mixing bowl until light and fluffy.
  5. Add eggs one at a time, mixing well after each addition.
  6. Incorporate vanilla extract into the mixture.
  7. Pour in the buttermilk and beat until combined.
  8. Gradually fold in the dry ingredients until just mixed.
  9. Gently fold in fresh raspberries.
  10. Pour the batter into the prepared loaf pan.
  11. Bake for 55-60 minutes, or until a toothpick comes out clean.
  12. Allow cooling in the pan for 10 minutes, then remove and cool completely on a wire rack.

Notes

Store in an airtight container for up to 3 days at room temperature or refrigerate for up to a week. Can be frozen for up to 3 months.

Nutrition

Find it online: https://www.glutenfreez.com/raspberry-bread/