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Sliced air fryer raspberry bread on a wooden board with fresh raspberries visible throughout the crumb

Air Fryer Raspberry Bread

5 from 3 votes
Author: Laurie Fleming
Prep Time: 20 minutes
Cook Time: 12 minutes
1 hour
Total Time: 1 hour 32 minutes
Servings: 8 Servings

Description

Moist, tender raspberry quick bread that bakes in about 12 minutes in the air fryer. Made with sour cream and fresh or frozen raspberries — no yeast, no oven, no waiting.

Ingredients 

  • 1 cup granulated sugar
  • ½ cup unsalted butter, room temperature
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt, see note
  • ½ cup sour cream, full-fat
  • 4 tablespoons milk
  • 1½ cups raspberries, fresh or frozen

Instructions

  • Spray a mini loaf pan generously with nonstick cooking spray, getting into the corners.
  • In a mixing bowl, cream the butter and sugar until pale and fluffy, about 2 minutes.
  • Mix in the eggs and vanilla extract until fully combined.
  • Add the flour, baking powder, salt, sour cream, and milk. Mix just until no dry streaks remain — do not overmix.
  • Gently fold in the raspberries with a spatula, five or six strokes.
  • Pour the batter into the prepared pan until it is about two-thirds full.
  • Set the pan in the air fryer basket or on the tray. Air fry at 330°F for 12 minutes on the air fry setting.
  • Insert a toothpick into the center. If it comes out clean, the bread is done. If not, continue air frying in 5-minute intervals, checking each time.
  • Let the loaf rest about an hour before slicing. Serve and enjoy.

Equipment

  • Air Fryer
  • Nonstick Cooking Spray
  • Mini Loaf Pans, 5.5-inch, Oven-Safe
  • Hand Mixer or Stand Mixer

Notes

  • Frozen raspberries: add them straight from the freezer, still frozen. Thawed berries bleed and turn the loaf pink.
  • Pan size matters: a full-size 9x5 loaf pan needs 20–30 minutes and may not cook through in a basket-style air fryer. Mini pans are the reliable option.
  • Do not freeze the baked loaf. The raspberries collapse on thawing and leave the crumb wet.
  • Oven method: 350°F for 50–60 minutes in a 9x5 pan, or until a toothpick comes out clean.
  • Substitution: full-fat plain Greek yogurt replaces sour cream 1:1.

Nutrition

Serving: 1ServingCalories: 345kcalCarbohydrates: 47gProtein: 5gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 81mgSodium: 224mgPotassium: 108mgFiber: 2gSugar: 27gVitamin A: 523IUVitamin C: 6mgCalcium: 72mgIron: 2mg