Need more quick bread recipes? Try my blueberry banana bread, applesauce bread, and healthy zucchini bread next. When raspberries are in season, I can not WAIT to start baking with them. Honestly, they’re my favorite berries to bake with because they’re so sweet and juicy, and when folded into a moist, fluffy loaf of banana bread, they give the bread a pleasant pink hue and sweet flavor. Oh, and a few chocolate chips don’t hurt either.
Why I love this recipe
Made in one bowl. Just pop it in the dishwasher and call it a day. Diet-friendly. There are no eggs or dairy, and you can easily sub the flour for gluten-free flour if needed. Customize it. Sometimes, I like to use white chocolate chips, add some nuts, or cover it in a glistening lemon glaze. A lovely texture. The bread is soft and moist, the raspberries are firm but juicy, and pools of chocolate are laced throughout. Okay, now my stomach’s growling, and I’ve only just started my day!
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
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Prep. Preheat the oven and line a loaf pan with parchment paper. Step 2- Mix. Combine the dry ingredients in a large bowl. Whisk in the wet ingredients, then carefully fold in the berries and chocolate. Step 3- Bake. Pour the batter into the loaf pan, top with extra berries and chocolate, and 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. Top with a lemon glaze. Mix powdered sugar, lemon juice, lemon zest, and a tablespoon or two of milk. Stir until glossy, then pour this over the cooled bread. If you go this route, I’d skip the chocolate chips.
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 Raspberry brownies
