If you are on the hunt for a delicious quick bread recipe, this Raspberry Bread recipe is a must try. This gluten-free bread is delicious made with fresh raspberries. Each bite of bread is studded with fresh berries that will tickle your taste buds!
I had some extra raspberries in the fridge when I remembered this dessert. So I whipped up this bread, and it was insanely delicious! Moist, flavorful, and great as a breakfast option or dessert. Not to mention, you can freeze the leftovers for later on!
This Raspberry Bread recipe is...
- Quick and easy
- Made with fresh raspberries
- Great for breakfast or dessert
And don’t forget to grab a copy of my free vegan cheat sheet too! It’s packed with my favorite easy substitutions to help you make just about any recipe vegan!
How to Make Raspberry Bread
- Preheat your oven and grease your loaf pan.
- In a bowl, beat eggs. Then pour in oil, vanilla, and lemon.
- Add in sugar, salt, baking soda, and lemon zest. Mix to combine.
- Add flours, mixing till just combined.
- Pour in the berries and fold them into the batter.
- Pour batter into the prepared pan.
- Bake as directed.
- Allow the raspberry bread to cool, then slice and serve.
Full directions for how to make Raspberry Bread are in the printable recipe card at the bottom of the post.
Helpful Tips for Making Raspberry Bread
Make sure to wash your raspberries before using them, and discard any raspberries that are spoiled or close to spoiling. Spoiled raspberries will add a sour flavor to your bread. Rinse your berries right before using, as they will sog up if you rinse them too far ahead of time.
The batter for this bread will seem a bit dry. However, the raspberries willl release juice into the bread as they break down in the oven. That extra raspberry juice adds liquid to the batter, and the bread turns out great!
Make sure that once you add the flour to the wet mixture, you only mix the batter until just incorporated. Go light with your hand, because if you are too vigorous, your bread will become dense and heavy.
Variations to Raspberry Bread
If you don't have fresh raspberries, just toss in some frozen raspberries instead! Even better, there's no need to let the berries thaw before baking.
Mix in ⅓–½ cup of white chocolate chips, semi-sweet chocolate chips, etc. This is optional, but the chocolate will add even more delicious sweetness to the raspberry quick bread!
If you want, you can use a mixture of ½ raspberries and ½ strawberries—or any other type of berries. No matter what kind of berries you use, they will definitely add more flavor to your bread.
But whatever combination of berries you choose, only use only 1 cup of fruit in total.
Raspberry Bread FAQs
How do you zest a lemon?
Zesting a lemon is easy! Grab your zester and lightly brush the lemon across the teeth of the zester. You only want to remove the yellow portion of the citrus, as the white part of the peel is really bitter. To keep with the yellow peel only, rotate the lemon slowly while you are zesting.
How should you store raspberry bread?
To store this bread, wrap it in plastic wrap and place it in a sealed bag or container. Then store the bread for up to 1 week in the refrigerator!
Does this bread freeze?
You can freeze your raspberry bread by wrapping it in plastic wrap, one layer of aluminum foil, and then placing it in a freezer-friendly container or freezer bag. Your bread will last in the freezer for 3–4 months.
When you're ready to eat your bread again, you can thaw it in the fridge overnight or on the counter for about an hour.
More Raspberry Desserts
- Chocolate Raspberry Cupcakes
- Apple and Raspberry Crumble
- White Chocolate Mud Cupcakes with Raspberry Curd & White Chocolate Ganache
- Chocolate Raspberry Friands with Rosewater
While you're here, be sure to grab our FREE 5-Day Meatless Meal Plan. It's packed with tasty recipes to make vegetarian cooking easy and delicious!
- Preheat the oven to 325°F. Grease an 8’’ loaf pan with butter and set aside.
- In a large bowl, whisk the eggs until lightly beaten. Add the coconut oil, vanilla extract, and lemon juice. Whisk to combine.
- Add the lemon zest, sugar, salt, and baking soda. Mix until combined.
- Add the almond flour and coconut flour, and stir to combine.
- Gently fold in the raspberries. The batter may seem dry, but the raspberries will release their liquids as they bake, providing more moisture.
- Pour the batter into the prepared mold and use a spatula to even out the top.
- Bake for 40–50 minutes or until a toothpick inserted in the center comes out mostly clean. (It’s ok to get tiny lumps on the toothpick as the cake will completely set when cooled.)
- Let bread cool completely before transferring from the loaf pan. Move a knife around the edges of the raspberry bread to loosen it from the pan before inverting.
- Slice and enjoy!
- Store the raspberry bread in an airtight container or wrapped in plastic wrap in the fridge for up to a week.
- This raspberry bread is also freezer-friendly. I prefer to slice the bread and then freeze the slices so I can defrost a single slice at a time. Defrost bread at room temperature or in a toaster oven.
- Do not try to remove the bread from the loaf pan until it is completely cool, or it will break apart.