This raspberry bread recipe is super moist, fluffy, and is bursting with fresh berries! It’s the perfect quick bread to make using pantry staple ingredients.
When summer rolls around and I get the urge to bake, seasonal fruit is a must.
Table of Contents
Why you’ll love this raspberry bread recipe
- Quick and easy. Everything is made in one bowl, so clean up is a breeze.
- Uses pantry staples. For such a tender loaf, you will love that that this quick bread is made without eggs or dairy!
- The best texture. It’s moist, and with a tender crumb, and full of delicious raspberry flavor!
- Easy to customize. You can jazz it up with chocolate chips, nuts, seeds, or other fruits!
How to make raspberry bread
- All purpose flour– Also known as plain flour. Be sure to sift the flour well to ensure there are no clumps.
to make this bread gluten-free, use a gluten-free baking flour.
- 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– Always use butter from a block, not a tub.
- 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 them in.
Feel free to swap out half the raspberries for strawberries, blueberries, or blackberries.
- Chocolate Chips– Optional, but gives a fabulous burst of chocolate throughout.
Step 1- make the batter. 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.
Step 2- bake the bread. Pour the batter into a loaf pan and bake for 40-45 minutes or until a skewer comes out clean. Allow the bread to cool in the pan until room temperature, before slicing it up.
Tips to make the best recipe
- Adjust the sweetness. Raspberries are naturally tart, so if you prefer sweetener bread, consider increasing the sugar by a few tablespoons.
- Add lemon zest. Lemon and berries are a fabulous combination (have you tried our famous lemon blueberry cake yet), so to incorporate it here, add some lemon juice to the batter. You’ll be rewarded with a raspberry lemon loaf!
- Fold the ingredients. Do not whisk or over-stir the batter- fold everything together gently.
- Add a glaze. For an extra sweet topping, make a simple powdered sugar lemon glaze.
- Avoid overbaking. The bread continues to bake as it cools down so remove it from the oven when a toothpick comes out just clean.
- 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.
Recommended tools to make this recipe
- Loaf pan. A must for any good quick bread.
- Spatula. To seamlessly fold the ingredients together.
- Mixing bowls. To make the delicious batter.
More delicious quick bread recipes to try
Frequently asked questions
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.
Using fresh raspberries is 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.
Avoid overmixing the batter as this can result in a gummy or tough bread. Also, avoid continiously opening the oven during the baking process.
When made with dairy free butter and non-dairy milk, this recipe is suitable for those following a vegan diet.
- 2 cups all purpose flour gluten free, if needed
- 1 cup sugar white, brown, coconut, or sugar free subs
- 1/4 teaspoon salt
- 3/4 teaspoon baking soda
- 1/2 cup butter vegan or standard, melted
- 1/4 cup milk I used unsweetened almond milk
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1 1/2 cups banana mashed (approximately 4 bananas)
- 1/2 cup raspberries fresh or frozen
- 1/4 cup chocolate chips optional
- 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.
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