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A loaf of raspberry brad on a cooling rack.

Raspberry Muffin Bread

This raspberry muffin bread is like a big, tender muffin in loaf form! You'll be slicing off little pieces all day.
Course Breakfast
Cuisine American
Keyword muffins
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8 slices
Calories 410kcal


  • 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.



Calories: 410kcal | Carbohydrates: 66g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 57mg | Sodium: 425mg | Potassium: 178mg | Fiber: 1g | Sugar: 37g | Vitamin A: 465IU | Vitamin C: 1.9mg | Calcium: 78mg | Iron: 1.7mg