You’re probably noticing that I have a bit of a thing for raspberries, aren’t you?
I will never understand the people who turn down raspberries. I mean, are you even human? How is this a thing to not like the most perfect berry in all the world?
Maybe I’m a little crazy about raspberries. It’s possible.
Anyway, one of the more popular recipes on this site is this blueberry muffin bread. It’s basically a giant muffin baked in a loaf pan and it’s divine. I’m actually not the world’s biggest fan of blueberries though. I like them in muffins just fine. I won’t die if you put them in my pancakes. But give me a handful of them to eat plain? Nope. Not happening. I’d rather starve.
So, I was pretty certain that it’d be easy for me to make an already favorite recipe (the blueberry muffin bread) into something I loved even more. Enter raspberries. Except, not just straight up raspberries. Raspberry pastry filling. Swirled all throughout the bread.
You see, I’ve come to realize that the reason most people don’t like raspberries is because of the seeds. Well, did you know that you can buy seedless raspberry jam and/or pastry filling? You totally can. It’s perfect in this bread!
I made you a little video to show you just how easy the whole process is!
The batter comes together really quickly. I use buttermilk in this one to keep things super moist and fluffy. If you don’t have true buttermilk on hand, just add a little bit of vinegar to regular milk and let it set for about 5 minutes. It’s a pretty easy swap!
Of course, you can totally feel free to swap in any flavor of jam you’re loving at the moment, but raspberry will always be my personal favorite.
Hope you guys give this a try and report back!
Raspberry Muffin Bread
- 1/2 cup butter room temperature
- 3/4 cup sugar
- 1 egg
- 2 teaspoons vanilla
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1/2 cup buttermilk
- 1/2 cup seedless raspberry jam or pastry filling
- 1/2 cup powdered sugar
- 2 tablespoons heavy cream more as needed
- Preheat the oven to 350 degrees. Grease a 9x5 loaf pan.
- In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla until well combined.
- Combine the flour, baking powder, and salt in a small bowl.
- Add the flour mixture a little at a time to the butter mixture, alternating with the buttermilk.
- Spread half of the batter into the prepared loaf pan. Top with half of the raspberry jam and swirl with a knife.
- Add remaining batter to the pan and top with remaining jam. Swirl knife through the batter to create a swirl of jam.
- Bake for 50-60 minutes or until a butter knife inserted in the center comes out mostly clean.
- Cool before glazing.
- To make the glaze, whisk together the powdered sugar and cream. Add more cream if you'd like the glaze thinner.
- Drizzle over the bread before cutting.