Raspberry Breakfast Bread

Raspberry Breakfast Bread

Over the weekend I wanted to make something new for our Saturday morning brunch. Berries always make me think of spring or summer, so a raspberry muffin or breakfast bread sounded perfect. I decided to make this raspberry muffin bread and it went perfectly with our eggs and coffee. The recipe is quick to whip up, and it’s likely that you already have everything but the raspberries in your pantry. Plus, you can use frozen raspberries! So easy and delicious!

Raspberry Breakfast Bread

Here’s the recipe:

1/2 cup salted butter

1 cup sugar

1 cup milk

1 tablespoon vanilla

2 eggs

2 tsp baking powder

2 cups flour

2 cups raspberries

Raspberry Breakfast Bread

Preheat oven to 350 and grease a loaf pan. Cream together 1 stick salted butter and 1 cup sugar. Add in 1 cup milk, 2 eggs and 1 tablespoon vanilla. Once combined add in 2 tsp baking powder and 2 cups flour. Gently stir in 2 cups frozen raspberries. Cook for 80-90 minutes or until a knife comes out clean. Enjoy!

Raspberry Breakfast Bread

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