Raspberry bread is about to become your new go-to quick bread! It is bursting with juicy raspberries and offers a delightful balance of sweet and tart in every bite. This one-bowl recipe is quick, easy, and always delicious. Serve it for breakfast, a snack, or even dessert!
Try these Chocolate Raspberry Muffins too!
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Try another berry if desired! Read all about these types of berries.
Why You'll Love This Recipe
- This raspberry bread is surprisingly simple to make, requiring minimal ingredients and steps.
- Perfect for beginner bakers or anyone who wants a delicious homemade treat without the stress.
- This is a great way to use up raspberries.
- The texture is soft, moist, and tender.
- The raspberries add a delicious burst of sweetness and tartness.
- Ina addition, the dark chocolate adds a rich indulgent flavor.
- Everything is mixed together in one mixing bowl.
- Great for breakfast, an afternoon snack, or dessert.
- Check out these Lemon Raspberry Muffins for another fun recipe!
Ingredients & Substitutes
These are the ingredients and substitutes for this raspberry bread. Scroll down to the recipe card below for the entire recipe.
First, use ripe bananas. They should be brown or brown spotted.
Only one egg is needed.
Vanilla extract adds a cozy flavor.
Melted coconut oil and melted butter both work well.
We like using white whole wheat flour for a healthier option. If you are gluten-free, use gluten-free flour.
Coconut sugar helps naturally sweeten this quick bread.
Baking soda and baking powder help leaven this bread.
Sea salt balances out the flavors.
Chopped dark chocolate adds a rich and indulgent taste.
Lastly, use fresh raspberries. Do not use frozen raspberries.
Taste & Texture
This raspberry bread is sweet, tart, and chocolaty! It has the best flavors. This raspberry banana bread is not too sweet.
The texture is soft, fluffy, and moist.
How to Make
Step 1
First, preheat the oven to 350 degrees Fahrenheit. Line a bread pan with parchment paper.
Step 2
Add the mashed bananas, egg, melted coconut oil, and vanilla to a bowl. Stir together.
Step 3
Then, add in the flour, coconut sugar, baking soda, baking powder, and sea salt. Stir until a thick batter forms.
Step 4
Carefully fold in the chopped dark chocolate and fresh raspberries.
Step 5
Transfer the batter to the lined pan. Smooth into an even layer.
Step 6
Bake for 35 to 40 minutes, or until a toothpick inserted comes out clean.
Step 7
Lastly, remove the pan from the oven. Once fully cooled, slice and serve.
Expert Tips for Success
Follow these tips and tricks to make the best raspberry bread.
First, use ripe bananas.
Use fresh raspberries. Do not use frozen berries.
Bake until a toothpick inserted comes out clean. Do not bake too long.
Wait until the bread has cooled before slicing and serving.
Flavor Variations & Add-Ins
Here are some ways to switch up the flavors of your raspberry bread.
Citrus Twist: Add a tablespoon of orange or grapefruit zest for a burst of sunshine.
Spiced Up: Elevate the flavor with a teaspoon of ground cardamom or cinnamon.
Nutty Goodness: Toast and chop walnuts, pecans, or almonds for a satisfying crunch.
How to Serve & Store
Slice and enjoy your raspberry bread fresh for a cozy treat.
It's also perfect for breakfast, brunch, afternoon snacks, or as a sweet ending to a meal.
Store any leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Frequently Asked Questions (FAQs)
Absolutely! Swap raspberries for blueberries, blackberries, or even a mix.
Yes, use gluten-free flour.
Raspberries and bananas go very well together.
Yes, raspberries are a delicious addition to baked goods.
Equipment Needed
Pre-Cut Parchment Paper Sheets: These parchment paper sheets prevent sticking.
Pyrex Glass Measuring Cups: We love these glass measuring cups for baking.
Bread Pan: We use this bread pan every time we bake this raspberry bread!
You May Also Enjoy
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Raspberry Bread
Ingredients
- 1 ½ cups mashed ripe bananas
- 1 egg
- 1 teaspoon vanilla extract
- 2 tablespoon melted coconut oil (or melted butter)
- 1 ½ cups white whole wheat flour
- ¼ cup coconut sugar (or brown sugar)
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- ½ cup chopped dark chocolate
- ½ cup fresh raspberries
Instructions
- First, preheat the oven to 350 degrees Fahrenheit. Line a bread pan with parchment paper.
- Add the mashed bananas, egg, melted coconut oil, and vanilla to a bowl. Stir together.
- Then, add in the flour, coconut sugar, baking soda, baking powder, and sea salt. Stir until a thick batter forms.
- Carefully fold in the chopped dark chocolate and fresh raspberries.
- Transfer the batter to the lined pan. Smooth into an even layer.
- Bake for 35 to 40 minutes, or until a toothpick inserted comes out clean.
- Lastly, remove the pan from the oven. Once fully cooled, slice and serve.
Notes
- Use ripe bananas. The bananas should be brown or brown spotted.
- Feel free to replace the melted coconut oil with melted butter or olive oil.
- Brown sugar can replace coconut sugar if needed.
- Do not over bake. Insert a toothpick into the bread. If it comes out clean, the bread is done baking.
- Allow the bread to cool before slicing into.
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Nutrition Facts
Nutrition FactsRaspberry BreadAmount Per ServingCalories 224 Calories from Fat 81% Daily Value*Fat 9g14%Saturated Fat 6g38%Trans Fat 0.01gPolyunsaturated Fat 0.4gMonounsaturated Fat 2gCholesterol 21mg7%Sodium 287mg12%Potassium 223mg6%Carbohydrates 33g11%Fiber 5g21%Sugar 10g11%Protein 5g10%Vitamin A 54IU1%Vitamin C 4mg5%Calcium 59mg6%Iron 2mg11%* Percent Daily Values are based on a 2000 calorie diet.
Gillian says
Can I use frozen raspberries/mixed berries?
Aly says
My daughter said, "This is really good!" A bit hit with the whole family. Needed 45 minutes in the oven.
Gillian says
Can you use regular whole wheat flour instead,
or would I need to use whole wheat pastry flour?
Addison LaBonte says
Hi Gillian! Regular whole wheat flour works fine for this bread. Enjoy!