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 free of eggs and dairy!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 184kcal

Author Arman Liew

Ingredients

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

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 the flour, sugar, salt, and baking soda and mix well. Slowly add the butter, milk, vinegar, and bananas 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: 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.

Nutrition