Raspberry Bread

My one bowl raspberry bread recipe is soft, fluffy, and studded with juicy raspberries and half-melted chocolate chips. It’s naturally sweetened and without any eggs.

Table of Contents

1. Ingredients needed
2. How to make raspberry bread
3. Arman’s recipe tips
4. Storage instructions
5. Frequently asked questions
6. More raspberry desserts
7. Raspberry Bread (Recipe Card)

When raspberries are in season, I can not WAIT to start baking with them. Using them to make raspberry quickbread is a no-brainer. The bread is super moist and fluffy with a gorgeous tender crumb. It’s made in one bowl, easy to customize, and skips the need for any eggs whatsoever. My family loves a slice during the afternoon, but I’ve often enjoyed one for breakfast.

If you need more quick bread recipes, try my blueberry banana bread, applesauce bread, and healthy zucchini bread next.

Ingredients needed

• All-purpose flour. Also known as plain flour. Be sure to sift the flour well to ensure there are no clumps. Use gluten-free flour (with xanthan gum) if needed.
• Sugar. I used white sugar, but brown sugar, coconut sugar, or sweetener can be used. 
• Salt. Amplifies the sweetness. 
• Baking soda. Ensures the bread rises and the center becomes fluffy. Don’t use baking powder as it won’t have the same effect. 
• Bananas. The browner the bananas, the sweeter the bread. 
• Butter. Stick with unsalted butter since we’re already adding salt. 
• Vanilla extract. A must for breakfast bread!
• Milk. I used unsweetened almond milk, but any type of milk will do just fine. 
• Apple cider vinegar. This works with baking soda to replicate the fluffy texture without needing eggs. 
• Raspberries. I prefer using fresh raspberries, though frozen raspberries can also be used. If using frozen, do NOT thaw them first, as they’ll dye the loaf pink and thin out the batter. 
• Chocolate chips. Optional, but if you love raspberry and chocolate, give it a try. 

How to make raspberry bread

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

Step 3- Bake until a toothpick inserted comes out clean. Let the bread cool on a wire rack, then slice and enjoy. 

Arman’s recipe tips

• Do not overmix the batter. Only mix until the wet and dry ingredients are smooth and combined. This is especially important once you add the chocolate and berries, as they can easily sink to the bottom. 
• The bake time is just an estimate. Everyone’s oven models differ, so yours may take more or less total time to bake. After 45 minutes, continue checking it with a toothpick every 3-4 minutes until it comes out mostly clean. 
• Consider the pan. I used a 9×4-inch aluminum loaf pan. If you use a glass pan or silicone loaf pan, increase the bake time by 5-7 minutes. 

Storage instructions

To store: Leftover bread should be kept in an airtight container at room temperature for 3-4 days or in the fridge for up to 1 week. 

To freeze: Wrap individual bread slices in plastic wrap and freeze in a freezer bag for up to 3 months. Pop a slice in the microwave for 20 seconds to warm up.

Frequently asked questions

More raspberry desserts

• Chocolate raspberry cake
• Raspberry bars
• Raspberry cheesecake

If you tried this Raspberry Bread recipe or any other recipe on my website, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.