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What is a quick bread?
Check out all of my quick bread recipes on this quick bread resource page.
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.
Ingredients in gluten free raspberry bread
- flour – all purpose or a gluten free flour blend (with xanthan gum)
- baking powder
- sour cream
- vegetable oil
- fresh or frozen raspberries
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.
By the way, I watched an episode recently of Alton Brown’s Food Network show. He said the need to toss berries with flour was a myth and that gravity is going to do its thing on your berries with or without a flour coating. While I respect that opinion (and assume he is right because he gets to the bottom of every scientific baking question), I still take the time for this step. I guess I don’t want to find out later that it was a good idea after all!
One tip he does give is to bake with a thicker batter so that your berries don’t slip through to the bottom of the pan so easily. This raspberry bread recipe fits that criteria. You’ll notice that the berries seem well distributed throughout the bread. And, yes, I did toss them with gluten free flour first.
Did you notice that I mentioned GF Flour? If you are baking a gluten free recipe you’ll need to toss the berries in GF Flour. Most people living a gluten free lifestyle know this as gluten free baking 101.
But sometimes when a friend or neighbor is baking gluten free for the first time it is easy to revert to old habits and either toss berries in all purpose flour or dust a pan with all purpose flour.
If you need to be serious about gluten free eating for your own healthy, it is ok to ask family members and friends if the recipe is gluten free from start to finish.
How do you make raspberry bread?
- Mix the dry ingredients, set aside.
- Use an electric mixer or a whisk 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.
What about muffins?
You can make raspberry muffins with this recipe too! Simply shorten the baking time to 22-24 minutes.
Paper baking cups can be used but aren’t necessary. If you don’t have cups, spray the muffin tin with baking spray first.
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
- 2 cups all purpose flour, plus 1 Tablespoons (GF Blend if needed)
- 3/4 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, 3/4 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 1 Tablespoon 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
If making a gluten free bread (as shown here) use a gluten free flour blend such as Bobs Red Mill 1 to 1 Flour.
Fresh or frozen berries both work well! Fresh berries are used for the bread shown here. Frozen berries were used in the traditional bread shown at the bottom of the post.
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Serving Size:1 slice
Amount Per Serving: Calories: 248Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 37mgSodium: 211mgCarbohydrates: 31gFiber: 1gSugar: 14gProtein: 4g
This data is provided by Nutritionix and is an estimate only.
It is wonderful that gluten free flour blends like this one you can buy from Amazon can make it SO EASY to change a recipe from a traditional diet to a gluten free diet.
Here’s the Google Web Story for Raspberry Bread!
Pin with me!
Originally published in 2013. Updated in 2020.
Holly Baker started the food blog, A Baker’s House, in 2011. She is the writer, recipe creator, and photographer for the site. Holly loves to bake and shares recipes for gluten free food, canning recipes, as well as traditional desserts too. Her recipes and food photography have been highlighted by BuzzFeed, Reader’s Digest, and She Knows.