Raspberry Crumble Bread

Loaded with fresh summer raspberries, this Raspberry Crumble Bread can be served for breakfast or dessert…or both!

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Loaded with fresh summer raspberries, this Raspberry Crumble Bread can be served for breakfast or dessert...or both!Raspberries are my wife’s favorite berry.  Hands down.  No questions asked.  She goes straight for the raspberries whenever they show up in our fridge.  So when we moved into our house several years back, one of the first things we did was plant several raspberry bushes along the back fence.  We went to a local nursery and did our proper research.  We planted one variety of raspberry that produces fruit in mid-summer and another that fruits in the Fall.  We figured that would lead to having plenty of berries during the warmer months.

Loaded with fresh summer raspberries, this Raspberry Crumble Bread can be served for breakfast or dessert...or both!And we figured right.  I think we kinda got lucky with the sunlight and soil conditions, but man have those raspberry bushes grown!  They’ve extended all the way down the fence and out into the yard.  In fact, I was having a hard time mowing that corner of the yard for fear that I would run over the raspberries.  (I ended up putting up some wires earlier this year to keep the bushes pinned back along the fence.)

Loaded with fresh summer raspberries, this Raspberry Crumble Bread can be served for breakfast or dessert...or both!The other day, I had to go back into the wilderness behind our fence, and I found a whole ton of rogue raspberry bushes back there.  It appears that our plants have been busy sending off little friends.  In fact, the raspberries are starting to invade the blueberry bushes’ territory.  That, my friends, is not good.  We could have an all out fruit war in our backyard.  Blueberries vs. raspberries.  With the blackberries sitting off to the side waiting to see which side to jump in on.  Haha.  I kid.  But I am serious that our raspberry bush situation is getting a little crazy.  (We have two types of raspberries planted, and we are currently in between the two types.  Most of the early berries are long gone, but the plants are loaded with buds for the later variety.)

raspberriesMost afternoons, we just wander out to our little garden in the corner of the yard when my wife gets home from work.  We pick whatever veggies are fresh for dinner that night, and then we head over and scarf down a bunch of raspberries right off the bushes.  But we’ve ended up with more raspberries than I know what to do with this summer.  I have plans for a batch of jam, but first I decided to do what any normal person would do when they are hit with a dumptruck load of raspberries.  I baked them into a tasty quick bread!

Loaded with fresh summer raspberries, this Raspberry Crumble Bread can be served for breakfast or dessert...or both!

Raspberry Crumble Bread

This Raspberry Crumble Bread is quick, easy and packed with summer flavor!  Fat Daddio’s just redesigned their bread pans, and I used one of these new bread pans for this project.  As I’ve mentioned in other posts, Fat Daddio’s professional-quality bakeware is made from anodized aluminum.  That means it heats faster and cools quicker, and it’s free from chemical coatings that could peel and flake into your food.  No one wants a slice of Raspberry Crumble Bread with chemical flakes in it, right?  (On a side note, I was excited to see that Fat Daddio’s new bread pans are temperature rated up to 550°F.  That means they’ll be perfect for baking loaves of yeasted bread this Fall.  Stay tuned…I suspect I’ll have some fun breads coming up soon!)

Loaded with fresh summer raspberries, this Raspberry Crumble Bread can be served for breakfast or dessert...or both!I try to avoid doing a lot of baking in the summer since the oven makes the kitchen so darned hot, but this Raspberry Crumble Bread is an exception.  Plus, what else would I do with all of those raspberries?  (If those bushes keep growing at this rate, I might just have to open a bakery out of my kitchen.  Raspberry Crumble Bread anyone?)

Did you bake a loaf of this Raspberry Crumble Bread at home?  Leave a comment.  Or snap a photo and tag me on Instagram (@Spicedblog).  Cheers

Looking for more tasty dessert breads?  Check out these other favorites:

Swirled Cinnamon Bread
Chocolate Chip Zucchini Bread
Pumpkin Spice Pull-Apart Bread
Pull-Apart Monkey Bread
Dorothy’s Bishop’s Bread

Loaded with fresh summer raspberries, this Raspberry Crumble Bread can be served for breakfast or dessert...or both!

Raspberry Crumble Bread

Loaded with fresh summer raspberries, this Raspberry Crumble Bread can be served for breakfast or dessert...or both!
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 10 slices
Calories: 310kcal


For the Crumb Topping

For the Bread

For the Glaze


For the Crumb Topping

  • In a medium bowl, mix together the melted butter, granulated sugar, brown sugar, and cinnamon. Stir until well combined.
  • Add the flour and stir until mixture is well combined. Set aside.

For the Bread

  • Preheat oven to 350°F.
  • In a medium bowl, combine the flour, salt, baking soda and baking powder. Stir until well combined; set aside.
  • In a large bowl, cream together the butter, sugar and brown sugar until light and fluffy (~3-4 minutes on medium speed).
  • Add the eggs one at a time, mixing well after each addition.
  • Add the milk and vanilla; stir until fully combined.
  • Add the flour mixture in several additions, mixing well after each addition.
  • Fold in the raspberries.
  • Transfer batter into a greased 10” x 5” loaf pan.
  • Using your fingers, crumble the Crumb Topping evenly over the top of the batter. Gently press topping into the batter.
  • Bake at 350°F for 50 minutes, or until a toothpick inserted into bread comes out clean. (Tip: Check the bread after about 35 minutes and tent the top with a piece of aluminum foil is it is getting too dark.)
  • Allow loaf to cool for 20 minutes; transfer loaf onto a wire rack to finish cooling.

For the Glaze

  • In a small bowl, whisk together the powdered sugar and milk until smooth.
  • Once the bread has fully cooled, transfer the Glaze into a piping bag or a sandwich bag with one corner snipped off. Drizzle Glaze over the top of the bread.


Note: Some baking powders contain aluminum compounds. In this case, you might notice that the baking powder will react with the acidity in the berries to create blue spots or streaks in your baked bread. My wife noticed it, and we googled the answer. Your bread is still totally safe to eat!

This is a sponsored post written by me on behalf of Fat Daddio’s.
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Loaded with fresh summer raspberries, this Raspberry Crumble Bread can be served for breakfast or dessert...or both!

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    1. Haha! Well, you might want to pick up some berries at the store so you can make a loaf of this bread sooner! But yes, get those raspberry bushes planted for next summer! 🙂

  1. A few years back I planted a grape tree that is going berserk in my back yard – much like y’alls raspberries – though grape crumble bread doesn’t sound as good as raspberry crumble! This bread looks fantastic David – I’d ask you to send me some but you’ve probably already finished it – right? 🙂
    I know I am probably alone in this – but I bake year round – it’s like running, totally therapeutic – to me! Besides, I like the heat! Am thinking Bob’s red mill GF 1to1 flour would work well in this – Lil Shashi would so love this one!

    1. Dude…grapes! I’m impressed! I’ve always wanted to try my hand at growing grapes, but I haven’t done it yet. Our neighbors have a huge fan wrapped all over the top of their back porch. The little grape clusters hang down in the summer. It’s like being in Italy! Have you made stuffed grape leaves with the fresh leaves yet? Oh, and I bet a grape crumble bread would still be pretty darned tasty. I bet that Bob’s 1-to-1 flour would be excellent in this loaf…make one for lil Shashi!

    1. I have to admit that I’m a bit surprised at how well our raspberry bushes have grown here, June! I expected to have a couple of berries, but we are getting TONS now. Must be something about the soil in that spot. Who knows, but I’m not complaining!

  2. Hi David! I love all berries! How about a cobbler or pie or syrup or in brownies? I make French toast with banana bread topped with caramelized bananas and warm maple syrup.

    1. Oh my…banana bread alone is amazing. But then you top it with caramelized bananas and maple syrup! I haven’t had caramelized bananas in years…I need to fix that problem! 🙂

  3. David,
    I love that you guys grew your raspberries! I’ve tried blueberries and strawberries but never raspberries . . I need to try because organic ones at the store are so expensive! LOVE this bread! and those Fat Daddio’s new bread pans sound great!

    1. These Fat Daddio’s pans are amazing, Alice! And yes, yes, yes to growing raspberries. We have some blueberries growing (they are just doing ok) and the chipmunks destroyed our strawberry crop, but raspberries is where it’s at! If you need some, just stop by…we will soon have another bucket-load of berries!

    1. Oh man, that crumb topping. I’m pretty sure I could eat that with a spoon! You’re right…fresh raspberries do spoil way too fast. That’s why you should bake them into a bread instead! 🙂

    1. Yes! Raspberries are definitely up there on my list of favorite summer berry. And this bread? Well let’s just say it didn’t last long around here!

  4. We’ve got a raspberry bush too. It’s quite nice. And Andrew has been even trying to grow some berries, but he hasn’t succeeded yet. Maybe we should grew a bush which would provide this beautiful bread? Do you know what’s kind of bush that’s supposed to be? Anyways, you’ve got a delicious bread, David! And since you’re asking, there’s my answer. I’ve made raspberry cakes few times, but I mostly remember two of them. One was simple, with lemon and raspberries and raspeorry syrup. Another one was super moist and scrumptious – with raspberries, chocolat and ricotta. It was served with raspberry syrup as well.

    1. Hmmm…a Raspberry Crumble Bread Bush? Now there’s an idea! I’ll have to stop by my local nursery today to see if they have any left in stock. 🙂 Oh man, both of those raspberry cakes sound amazing. I love the flavor combos. I think we’re about to get hit with another load of raspberries because our plants are packed with buds. I might need to give one of those cakes a shot!

    1. Thank you, Kennedy! It is indeed a delicious summer bread…nothing like fresh summer berries! I think I could eat an entire meal out of berries. And bread. Can’t forget the bread!

    1. Hahaha…peanut butter, eh? I think I can kinda see that. It’s sorta like peanut butter + raspberry jelly sandwich on the most amazing bread ever! These wineberries are a new thing to me, but I say go for it. Just make sure to use plenty of crumble topping! 🙂

  5. So basically you’re having a raspberry v blueberry armageddon going on in your yard. How cool is that?
    You should plant some blackberries too and drive the yard towards the Final Berry War. Ha!
    BTW that bread looks fantastic especially with that insane crumble!

    1. Forget Plants vs. Zombies….it’s Blueberries vs. Raspberries in our yard right now. And the raspberries are winning hands down. I think it has something to do with the acidity of the soil as I believe the two berries prefer opposite types of soil. But that’s just my barely-educated guess. And blackberries? Already done! We have a nice corner of blackberry bushes growing up. I’m picturing a tank driven by blackberries heading across our yard towards the raspberries…hey, it could happen! I need to use some of these berries to make that amazing ice cream of yours now.

  6. I’m so jealous, I want raspberry bushes! My parents have wild bushes growing all around the edge of the woods on their property, though, so at least I have access to those! This bread looks awesome, I’d love a slice right now! 🙂

    1. There were wild blackberries growing on my grandparent’s property when I was a kid. I have been looking for another secret berry stash every since then! (I did find one when we were visiting family in Maryland, but Maryland is a bit of a long drive from New York. Hah!)

  7. A fruit war in our backyard, love it. Turf wars in Cliffton Park!
    I am not a big fan of raspberries for their tiny little seeds, but still eat them anyways, so tasty. Strawberry is King to me, then blueberries and blackberries…
    BTW, did you change the font or size on the site, It looks great. Or am I crazy? Could be… Anyways, how cool to go out indoor own yard an pick veggies of that evening meal. This bread looks killer and that crumb topping is what sold me. 🙂

    1. I’m with ya on the raspberry seeds, Kevin…but I’m pretty much down with any summer berry. If it looks like a berry and smells like a berry (and tastes like a berry, too), then I’m eating it! I don’t think I changed my font/size…uhh…hmmm. Do you have your glasses on today? 🙂

  8. How smart to plant different types to have your wif’e’s favorite berries all summer long! I’m worried about your safety now that they’ve gone rogue and you may have a fruit gang war on your hands. Be sure to arm yourselves with plenty of large zucchini and some spicy peppers. And this crumble bread deliciousness – I think it’s worth the risk!

    1. Yeah, I definitely think a zucchini club and perhaps a potato gun are in order now, Rachelle. I can’t be getting caught in the backyard berry crossfire! Spicy pepper spray is a last resort, but I’ll make sure to bring it along with me, too. 🙂

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