Delicious, moist bread bursting with raspberries throughout the bread. Topped with a crunchy cinnamon sugar coating. This bread is a crowd pleaser and the perfect way to use those summer berries.
Prep Time 10minutes
Cook Time 1hour
Total Time 1hour10minutes
Author Sarah | Must Have Mom
2cupsplus 2 tablespoons all-purpose flour
3/4cuplight brown sugarpacked
Additional 2 Tbsp all-purpose flour
cinnamon sugar for topping
Preheat oven to 350 degrees F. Grease and flour a 9x5 loaf pan and set aside.
In a large bowl add 2 cups plus 2 tbsp flour, brown sugar, granulated sugar, and baking soda and whisk to combine.
Add melted butter, egg, milk, oil, vanilla, and almond extract and stir to combine. Don't over mix it. Batter should be a bit lumpy. Don't over-stir to remove lumps or bread will be dry.
In a separate bowl add 2 cups raspberries and 2 tbsp flour. Toss to coat the berries. Coating the berries in flour helps prevent them from sinking while baking.
Add raspberries to the batter and fold in gently.
Pour batter into prepared load pan. Smooth the top and make sure corners are filled with batter. Sprinkle cinnamon sugar (just a mixture of sugar and cinnamon) over the top of the loaf. You can do as much or as little as you like (to your taste).
Bake 1 hour or until toothpick inserted in center comes out clean. Allow to cool 15 minutes then turn bread out onto a wire rack to cool. Once cooled, slice and serve.