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Ingredients
Scale
- 2 cups + 4 tablespoons all-purpose flour, divided
- ¾ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 teaspoon baking soda
- Pinch of salt (optional, to taste)
- ¼ cup unsalted butter, melted
- 1 large egg
- ¾ cup buttermilk
- ¼ cup canola or vegetable oil
- 2 teaspoons vanilla extract
- 10 to 12 ounces fresh raspberries (about 2 cups)
Instructions
- Preheat oven to 350°F (175°C) and prepare a 9×5-inch loaf pan.
- Combine flour, light brown sugar, granulated sugar, baking soda, and salt in a bowl.
- Melt butter and allow to cool slightly; then mix with egg, buttermilk, oil, and vanilla.
- Combine wet and dry ingredients gently until just mixed.
- Toss raspberries in remaining flour and gently fold into the batter.
- Transfer batter to loaf pan and smooth the top.
- Bake for 45 minutes to an hour or until a toothpick comes out clean.
- Cool in the pan for 15 minutes, then transfer to a wire rack.
Notes
Use room temperature ingredients for better mixing.
Be gentle when folding in raspberries to maintain texture.
Adjust sugar levels to suit your sweetness preference.
- Prep Time: 15 minutes
- Cook Time: 45-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 8
- Sodium: 150
- Fat: 7
- Saturated Fat: 3.5
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 1
- Protein: 2
- Cholesterol: 30