Raspberry Bread

This raspberry bread is a sweet and tender quick bread loaded with raspberries and sweetened with banana! Raspberry bread is the perfect dessert, afternoon tea, or even a cheeky breakfast! 

raspberry bread

Raspberry Bread

I love a good quick bread- banana chocolate chip bread and blueberry banana bread are some of my favorites. This sweet and slightly tart raspberry banana bread is the perfect use of fresh or frozen raspberries, so it is perfect to bake year-round! 

It’s often assumed that raspberries are a seasonal kind of fruit, and raspberry recipes are only reserved for the warmer months. Luckily frozen raspberries are available year round, and are extremely affordable and taste just like the fresh kind! That’s a good thing, because you will LOVE this raspberry bread. 

It’s moist, and with a tender crumb, and full of delicious raspberry flavor! The addition of banana gives it that added sweetness, without being overpowering. For such a tender loaf, you will love that that this quick bread is made without eggs or dairy!

Fruit bread

How do you make a raspberry banana bread?

The Ingredients

  • All purpose flour– You can also use gluten free flour, if you’d like this bread to be gluten free. 
  • Sugar of choice– White sugar, brown sugar, coconut sugar, or even sugar free subs can work. 
  • Salt– Brings out the sweetness. 
  • Baking soda– Ensures the bread rises beautifully, and keeps the center fluffy. 
  • Bananas– Mashed, overripe bananas. The riper the bananas, the sweeter your raspberry bread will be. 
  • Butter– Use a vegan butter from a block, and not from a tub. You can also use vegan margarine, but it will not come out as tender. 
  • Vanilla extract– A must for any good baked good! 
  • Milk of choice– I used unsweetened almond milk, but feel free to use oat milk or even soy milk. 
  • Apple cider vinegar– works with the baking soda and milk to replicate the texture that would be expected from eggs. 
  • Raspberries– fresh or frozen raspberries. There is no need to thaw out the raspberries before adding it in. 
  • Chocolate Chips– Optional, but gives a fabulous burst of chocolate throughout. 

The Instructions

Start by mixing your dry ingredients in one bowl and your wet ingredients in another bowl. Combine the two together, before folding through your raspberries. Bake for 40-45 minutes, or until a skewer comes out clean. Allow the bread to cool in the pan completely, before slicing up. 

raspberry bread recipe

FAQ’s about raspberry bread

How ripe should bananas be for this bread?

Traditionally, overripe bananas are best for banana bread recipes. However, I’ve found bananas that are ripe and not overly spotty to be the best. They help hold the recipe together and tend not to sink once out of the oven.

Fresh or Frozen Raspberries?

Using fresh raspberries are best, as they will not ‘bleed’ into the batter too much once baked. They will also not change the texture of the banana bread.

You can use frozen raspberries, but do not thaw them out prior.

How do you ensure the bread is super moist? 

This banana and raspberry bread recipe is eggless, so underbaking it isn’t technically an issue. However, if you underbake it too much it will fall apart and seem undercooked in the center.

The key to keeping the bread moist is to NOT open the oven until the 40-minute mark. Once it hits 40 minutes, remove from the oven and insert a skewer to see if it comes out clean. If the bread starts to sink slightly, it means it is still not cooked. When a skewer comes out nicely clean, remove from the oven and allow the raspberry and banana bread to cool in the pan for 15 minutes. 

Can I make this sugar free?

Yes, if you’d like to make this a refined sugar free quick bread, use monk fruit sweetener or erythritol as the sugar of choice. 

Can I make this bread low carb and/or grain free?

It’s not recommended to replace the flour with a grain free alternative, like almond flour or coconut flour.

What you can do is make a flourless banana bread and fold through 1/2 cup raspberries into the batter. 

Storing and Freezing Tips

  • To store: Raspberry bread should be stored in a sealable container or covered in plastic, in the refrigerator. It will keep well for up to 1 week. 
  • To freeze: Place slices of the bread in a ziplock bag and store it in the freezer for up to 6 months. Thaw overnight in the refrigerator or zap in the microwave for 30 seconds. 

Banana raspberry bread

More delicious sweet breads to try

raspberry bread

Raspberry Bread

This raspberry bread is a moist and tender quick bread naturally sweetened and chock full of raspberries! Made in just one bowl, this banana raspberry bread is vegan and gluten free!
5 from 6 votes
Print Rate
Course: Dessert
Cuisine: American
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 12 Slices
Calories: 184kcal
Author: Arman

Ingredients

Instructions

  • Preheat the oven to 180C/350F. Line a 9 x 4-inch loaf pan with parchment paper, and set aside.
  • In a large mixing bowl, add your dry ingredients and mix well. Slowly add your wet ingredients, and mix until just combined. Fold through your raspberries and chocolate chips.
  • Transfer the batter to the lined pan. Top with extra chocolate chips and raspberries. Bake for 45-50 minutes, or until a skewer comes out clean from the center.
  • Allow the bread to cool in the pan completely, before slicing up.

Notes

TO STORE: Raspberry bread should be stored in a sealable container or covered in plastic, in the refrigerator. It will keep well for up to 1 week. 
TO FREEZE: Place slices of the bread in a ziplock bag and store it in the freezer for up to 6 months. Thaw overnight in the refrigerator or zap in the microwave for 30 seconds.

Nutrition

Serving: 1Slice | Calories: 184kcal | Carbohydrates: 23g | Protein: 3g | Fat: 9g | Sodium: 202mg | Potassium: 97mg | Fiber: 2g | Vitamin A: 248IU | Vitamin C: 3mg | Calcium: 19mg | Iron: 1mg | NET CARBS: 21g
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

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    Categories:

    Bread Desserts Gluten Free Muffins and Cakes recipe Vegan Recipes

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    Comments

    8 thoughts on “Raspberry Bread

    1. Was great I even subbed the 2 cups almond flour for 1.5cups S/R flour and 1/2 cup desiccated coconut .
      Great tasty recipe .

    2. I was wondering if I could replace the raspberries with blueberries or strawberries for different types of bread? This recipe looks amazing, I can’t wait to try it out 🙂

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