What is a quick bread?
Quick bread are breads that rise with an ingredient other than yeast. Baking soda or baking powder are the ingredients that often create the leavening or volume in this type of baking.
What berries are good for baking bread?
Can you bake with frozen berries?
Yes, you can bake with frozen berries. Frozen berries add more moisture to the dough and you may need to add a few minutes to the baking time for your quick bread recipe.
Sometimes heavier berries like cherries and raspberries may sink to the bottom of your dough. You can dust them with flour before adding them to the batter. This trick may be used with fresh or frozen berries.
How do you make raspberry bread?
- Mix the dry ingredients, set aside.
- Use an electric mixer to blend the wet ingredients.
- Add the wet ingredients to the dry ingredients.
- Toss the raspberries with flour and add them to the batter.
- Bake for about an hour or until the top is lightly golden.
This quick bread recipe includes sour cream, eggs and oil in the ingredient list which make for a rich, moist bread. Be careful not to over mix the bread batter. Just blend until the dry ingredients are barely still visible.
You can make raspberry muffins with this recipe too! Simply shorten the baking time to 22-24 minutes.
I found some great variations on raspberry bread recipes:
- White Chocolate Chip Raspberry Bread from Melissa at Southern Style Kitchen
- Banana Raspberry Bread from Sandy at Reluctant Entertainer
- Raspberry Dark Chocolate Banana Bread from Brooks at Recipe Boy
Twelve Loaves Baking Group
In recent months I’ve taken Twelve Loaves as a chance and challenge to myself to bake yeast breads. But #TwelveLoaves is about more than yeast, any bread is welcome—quick breads, bagels, scones, and more.
- 2 cups all purpose flour, plus 2 Tablespoons
- 1/2 cup sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 1/2 cup milk
- 1/2 cup vegetable oil
- 2 large eggs
- 6 ounces frozen raspberries, unthawed
- Preheat oven to 350 degrees F. Grease a loaf pan with baking spray.
- Mix 2 cups of flour, 1/2 cup sugar, baking powder, and salt in one bowl.
- In a separate bowl combine the sour cream, milk, vegetable oil and eggs.
- Add the wet ingredients to the dry ingredients. Mix until just combined.
- Gently toss 2 Tablespoons of flour with the frozen berries. Add them to the batter.
- Pour the batter into the prepared pan. Bake for 55-60 minutes.
Recipe adapted from Southern Living December 2003 Lemon-Raspberry Muffins
Serving Size:1 slice
Amount Per Serving: Calories: 232 Total Fat: 12g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 37mg Sodium: 210mg Carbohydrates: 27g Fiber: 1g Sugar: 9g Protein: 4g
#TwelveLoaves April: Berries. Bake a bread, yeast or quick bread, loaf or individual. This #TwelveLoaves is all about incredible breads with berries featured in April. Do you have a favorite berry bread? We would love to see it. Let’s get baking!
Look at what our very talented #TwelveLoaves bakers have created this April!
- Lemon Blueberry Bread by Alice at Hip Foodie Mom
- Yoghurt Scones With Cranberries by Rossella at Ma che ti sei mangiato
- Raspberry Quick Bread by Holly at A Baker’s House
- Mixed Berry Bread by Renee at Magnolia Days
- Raspberry Danish by Liz at That Skinny Chick Can Bake
- Strawberry Cinnamon Swirl Bread by Paula at Vintage Kitchen
- Berry Oatmeal Muffins by Roxana at Roxana’s Home Baking
- Strawberry Monkey Bread by Lora at Cake Duchess
- Berry Breakfast Bread by Dionne at Try Anything Once
- Strawberry Scones by Karen at Karen’s Kitchen Stories
Pin with me!
Originally published in 2013. Updated in 2018.