GLAZED RASPBERRY BREAD

Glazed Raspberry Bread is an easy quick bread recipe made with yogurt and fresh raspberries & topped with an almond glaze. Incredible flavor and perfectly light & moist raspberry bread.


Glazed Raspberry Bread is an absolutely delicious quick bread recipe that I can’t seem to get enough of! The recipe comes together quickly and makes one perfectly sweet, brightly  flavored bread. I love this recipe because it doesn’t yield a heavy, pound-cake like loaf. The bread is soft, light and just perfect. You can use fresh or frozen raspberries. If you use frozen, there’s no need to thaw them out, just toss them in the batter frozen. Also, the bread will last a few days on the countertop (longer if you keep it refrigerated!) and occasionally, cooked raspberries turn a purplish color. It’s okay and still perfectly safe to eat!

Glazed Raspberry Bread is an easy quick bread recipe made with yogurt and fresh raspberries & topped with an almond glaze. Incredible flavor and perfectly light & moist raspberry bread.

The glaze on top is just three ingredients and is very simple to make. I like that it ends up being a bright white color, which contrasts nicely with the raspberries in the bread. If you don’t care for almond extract, you can use vanilla extract instead. I personally love the raspberry-almond combination! I also topped my bread with several fresh raspberries.

My bread sank in the middle? What did I do wrong?

This happens to me occasionally too! Often it’s because I’ve over mixed the batter. Quick bread (referring to a bread recipe that doesn’t use yeast) does not like to be stirred too much, so try to just barely mix all the ingredients together. Another culprit could be overfilling the pan. The bread pan should be only half full each time. As always, make sure your leavening ingredients- baking soda and baking powder- aren’t too old. Baking soda should only be on your shelf for 6-9 months before purchasing new. I purchase it in bulk (I bake a lot!) and refrigerate it to help it last longer.

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How do I know when my bread is done baking?

Cooking bread can be somewhat tricky! I used to use the toothpick trick- where you insert a toothpick into the middle of the bread and see if it pulls out clean. Only problem is, oftentimes I’d bake a loaf of bread and have it close to being fully cooked, but still not quite cooked- and the toothpick would pull out clean. So I began using a different method. I take the temperature of the bread. If it’s a bread recipe that uses milk, it needs to cook to 200 degrees F. This recipe doesn’t have milk though, so it only needs to cook to 190 degrees F. I take the temperature using a digital meat thermometer– it works great and I get perfectly baked bread each time.

What type of bread pan is the best?

I bake a lot of bread and the pans I prefer are either aluminized steel or ceramic. Both of these types of pans will bake bread more evenly and release the bread easily after baking. I’ve used glass pans in the past and it seems like my bread sinks too often when using them, so I stopped. I also don’t like using dark or nonstick pans because the bread cooks unevenly. It darkens on the outside before the bread is cooked on the inside, so it’s easier to burn.

Glazed Raspberry Bread is an easy quick bread recipe made with yogurt and fresh raspberries & topped with an almond glaze. Incredible flavor and perfectly light & moist raspberry bread.Glazed Raspberry Bread

  • 1 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 2 eggs
  • 1 6-oz cup vanilla or raspberry yogurt
  • 1/3 cup canola oil
  • 1/4 tsp almond extract
  • 3/4 cup fresh or frozen raspberries

Glaze:

  • 2 teaspoons milk
  • 1/2 cup powdered sugar (rounded)
  • 1/2 teaspoon almond extract
  1. Preheat oven to 325 degree F. Lightly grease an 8″ or 9″ bread pan and set aside.
  2. In a small bowl, combine the dry ingredients and whisk gently. Set aside.
  3. In a medium sized mixing bowl, combine the eggs, yogurt, oil, and almond extract. Stir until well blended.
  4. Stir dry ingredients into wet ingredients just until mixed. Fold in raspberries.
  5. Transfer batter to prepared pan.
  6. Bake for 45-55 minutes, until bread is lightly browned and internal temperature registers 190 degrees F.
  7. Let cool for 15 minutes, then remove bread from pan to cool completely.
  8. Whisk glaze ingredients together and drizzle over the top of cooled bread. Slice & enjoy!

If you enjoyed this Glazed Raspberry Bread recipe, check out out other quick bread recipes:

Glazed Raspberry Bread is an easy quick bread recipe made with yogurt and fresh raspberries & topped with an almond glaze. Incredible flavor and perfectly light & moist raspberry bread.

Glazed Raspberry Bread is an easy quick bread recipe made with yogurt and fresh raspberries & topped with an almond glaze. Incredible flavor and perfectly light & moist #raspberry #bread. Easy bread #recipe from Butter With A Side of Bread #quickbread #baking

Glazed Raspberry Bread

Glazed Raspberry Bread is an easy quick bread recipe made with yogurt and fresh raspberries & topped with an almond glaze. Incredible flavor and perfectly light & moist raspberry bread.

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 12

Ingredients

  • 1 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 2 eggs
  • 1 6- oz cup vanilla or raspberry yogurt
  • 1/3 cup canola oil
  • 1/4 tsp almond extract
  • 3/4 cup fresh or frozen raspberries

Glaze:

  • 2 teaspoons milk
  • 1/2 cup powdered sugar rounded
  • 1/2 teaspoon almond extract

Instructions

  1. Preheat oven to 325 degree F. Lightly grease an 8" or 9" bread pan and set aside.
  2. In a small bowl, combine the dry ingredients and whisk gently. Set aside.
  3. In a medium sized mixing bowl, combine the eggs, yogurt, oil, and almond extract. Stir until well blended.
  4. Stir dry ingredients into wet ingredients just until mixed. Fold in raspberries.
  5. Transfer batter to prepared pan.
  6. Bake for 45-55 minutes, until bread is lightly browned and internal temperature registers 190 degrees F.
  7. Let cool for 15 minutes, then remove bread from pan to cool completely.
  8. Whisk glaze ingredients together and drizzle over the top of cooled bread. Slice & enjoy!

 

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