Classic Black Raspberry Bread

I didn’t discover black raspberries until I moved to Portland and started shopping at the farmers market. Growing up, we only had regular red raspberries in our grocery store. When I first saw these dark purple berries, I thought they were blackberries.

Turns out black raspberries are their own thing—they’re sweeter than regular raspberries and have this rich, almost wine-like flavor. They’re perfect for baking because they hold their shape better than other berries and don’t make your batter too watery. This bread recipe lets their natural sweetness shine through without being too complicated.

What Kind of Black Raspberries Should I Use?

Fresh black raspberries are ideal for this bread, but frozen ones work just as well if that’s what you have on hand. If using frozen berries, don’t thaw them first – just toss them straight from the freezer into your flour mixture to prevent them from bleeding too much color into the batter. Fresh berries should be gently rinsed and patted dry before folding into the dough. Whether you pick your own or buy them from the store, look for berries that are plump and deep purple-black in color, avoiding any that are mushy or have white fuzzy spots.

Options for Substitutions

This black raspberry bread is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Black raspberries: Fresh black raspberries can be hard to find, so regular red raspberries, blueberries, or blackberries work great. Frozen berries are fine too – just don’t thaw them first and toss them in a little flour before folding into the batter to prevent sinking.
• All-purpose flour: You can substitute with whole wheat flour, but use only 1¾ cups and add 2 tablespoons of milk to keep the bread from being too dense.
• Vegetable oil: Melted butter, canola oil, or even applesauce work well here. If using applesauce, use ¼ cup and expect a slightly denser texture.
• Milk: Buttermilk, almond milk, or even sour cream thinned with a little water will work. Buttermilk will give you extra tang that pairs nicely with the berries.
• Lemon juice and zest: Orange juice and zest make a nice substitute, or you can use lime for a different citrus twist. In a pinch, 1 teaspoon of vanilla extract can replace the zest if you’re out of fresh citrus.
• White sugar: Brown sugar works fine and adds a bit more depth, though the bread will be slightly darker. You can also reduce the sugar by ¼ cup if your berries are particularly sweet.

Watch Out for These Mistakes While Baking

The biggest mistake when making black raspberry bread is overmixing the batter, which can lead to a tough, dense loaf instead of the tender crumb you want – mix just until the ingredients are combined and you still see a few flour streaks.

Another common error is skipping the step of tossing your fresh raspberries in a little flour before folding them in, which prevents them from sinking to the bottom and creating uneven distribution throughout the bread.

Be careful not to overbake this quick bread since the natural sugars from the berries can cause the top to brown faster than the inside cooks – start checking for doneness with a toothpick about 5 minutes before the recommended time.

Finally, resist the urge to slice into the bread immediately after baking, as letting it cool for at least 15 minutes allows the structure to set properly and prevents crumbling when you cut it.

What to Serve With Black Raspberry Bread?

This sweet, fruity bread is perfect for breakfast or an afternoon snack with a hot cup of coffee or tea. I love serving it with a pat of butter or a light spread of cream cheese, which really complements the tart black raspberries and bright lemon flavor. For a more indulgent treat, try it toasted with a drizzle of honey or alongside some vanilla Greek yogurt for extra protein. It also makes a great addition to a brunch spread with fresh fruit, scrambled eggs, and maybe some crispy bacon on the side.

Storage Instructions

Keep Fresh: This black raspberry bread stays moist and delicious when wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to 3 days. The lemon glaze helps keep it from drying out, so don’t skip that step!

Freeze: You can freeze this bread for up to 3 months – just wrap it well in plastic wrap and then aluminum foil, or pop it in a freezer bag. I like to slice it first so I can grab individual pieces whenever I want a quick snack.

Thaw: Let frozen slices thaw at room temperature for about 30 minutes, or you can warm them up in the microwave for 15-20 seconds. If you want to refresh the whole loaf, wrap it in a damp paper towel and microwave for a minute or two until it’s soft again.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 30-35 g
• Fat: 35-40 g
• Carbohydrates: 470-500 g

Ingredients

For the bread:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tbsp baking powder
• 1/4 tsp salt
• 1 1/2 cups fresh black raspberries
• Zest from 1 1/2 lemons
• 2 large eggs
• 1 cup milk
• 3 tbsp vegetable oil
• Juice from 1 lemon

For the glaze:

• 1/2 cup granulated sugar
• Juice from 1 lemon

Step 1: Preheat Oven and Prepare Pan

Preheat your oven to 350°F (175°C).

Grease a 9×5-inch loaf pan thoroughly to ensure easy removal of the baked bread later.

I suggest using a bit of the vegetable oil from the recipe or a nonstick spray for even coverage.

Step 2: Mix Dry Ingredients and Add Raspberries

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tbsp baking powder
• 1/4 tsp salt
• 1 1/2 cups fresh black raspberries
• zest from 1 1/2 lemons

In a large mixing bowl, combine the all-purpose flour, 1 cup granulated sugar, baking powder, and salt.

Stir until the ingredients are well dispersed.

Add the fresh black raspberries and lemon zest, gently stirring to coat the berries with the flour mixture.

This helps keep the raspberries from sinking to the bottom during baking.

Step 3: Combine Wet Ingredients and Make Batter

• 2 large eggs
• 1 cup milk
• 3 tbsp vegetable oil
• juice from 1 lemon
• dry mixture with raspberries and lemon zest from Step 2

In a separate bowl, beat the eggs well using a fork or whisk.

Add the milk, vegetable oil, and juice from 1 lemon to the beaten eggs, mixing until the liquid ingredients are fully incorporated.

Pour the wet mixture into the bowl with the dry ingredients and raspberries.

Stir everything together until just moistened—be careful not to overmix, as this can make the bread dense.

Step 4: Bake the Loaf

• batter from Step 3

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Bake in the preheated oven for about 1 hour, or until a toothpick inserted into the center of the loaf comes out clean.

If the top starts to brown too quickly, you can tent it loosely with foil.

I always check the bread at the 50-minute mark, as oven temperatures can vary.

Step 5: Make the Lemon Glaze

• 1/2 cup granulated sugar
• juice from 1 lemon

While the bread is baking, prepare the glaze.

Combine 1/2 cup granulated sugar and juice from 1 lemon in a microwave-safe bowl.

Heat the mixture in the microwave in 20-second intervals, stirring after each, until the sugar fully dissolves and the glaze is smooth.

For extra zing, you can add a little lemon zest to the glaze if you like.

Step 6: Glaze and Cool the Bread

• lemon glaze from Step 5

When the bread is finished baking, remove it from the oven and immediately brush the lemon glaze over the warm loaf while it’s still in the pan.

Let the glazed bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

This helps lock in moisture and creates a delicious, tangy crust.

Classic Black Raspberry Bread

Delicious Classic Black Raspberry Bread recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 27 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 22 minutes mins

Servings 4

Calories 2300 kcal

Ingredients

  

For the bread:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tbsp baking powder
• 1/4 tsp salt
• 1 1/2 cups fresh black raspberries
• zest from 1 1/2 lemons
• 2 large eggs
• 1 cup milk
• 3 tbsp vegetable oil
• juice from 1 lemon

For the glaze:

• 1/2 cup granulated sugar
• juice from 1 lemon

Instructions

 

• Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan thoroughly to ensure easy removal of the baked bread later. I suggest using a bit of the vegetable oil from the recipe or a nonstick spray for even coverage.
• In a large mixing bowl, combine the all-purpose flour, 1 cup granulated sugar, baking powder, and salt. Stir until the ingredients are well dispersed. Add the fresh black raspberries and lemon zest, gently stirring to coat the berries with the flour mixture. This helps keep the raspberries from sinking to the bottom during baking.
• In a separate bowl, beat the eggs well using a fork or whisk. Add the milk, vegetable oil, and juice from 1 lemon to the beaten eggs, mixing until the liquid ingredients are fully incorporated. Pour the wet mixture into the bowl with the dry ingredients and raspberries. Stir everything together until just moistened—be careful not to overmix, as this can make the bread dense.
• Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for about 1 hour, or until a toothpick inserted into the center of the loaf comes out clean. If the top starts to brown too quickly, you can tent it loosely with foil. I always check the bread at the 50-minute mark, as oven temperatures can vary.
• While the bread is baking, prepare the glaze. Combine 1/2 cup granulated sugar and juice from 1 lemon in a microwave-safe bowl. Heat the mixture in the microwave in 20-second intervals, stirring after each, until the sugar fully dissolves and the glaze is smooth. For extra zing, you can add a little lemon zest to the glaze if you like.
• When the bread is finished baking, remove it from the oven and immediately brush the lemon glaze over the warm loaf while it's still in the pan. Let the glazed bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing. This helps lock in moisture and creates a delicious, tangy crust.