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Raspberry Quick Bread

This raspberry bread recipe comes together in about an hour like most quick breads.  Fresh raspberries or frozen raspberries may be used in this bread recipe and they add a sweetness and color that make this a recipe to keep handy. Make this bread recipe gluten free with the easy substitution of a gluten free flour blend.
gluten free raspberry bread on white plate

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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.

You are likely very familiar with some quick breads like banana bread, pumpkin bread, and scones. 

Ingredients in gluten free raspberry bread

Dry ingredients:

  • flour – all purpose or a gluten free flour blend (with xanthan gum)
  • sugar
  • baking powder
  • salt
Dry ingredients of flour salt baking powder

Wet ingredients:

  • sour cream
  • milk
  • vegetable oil
  • eggs
  • fresh or frozen raspberries
wet ingredients for quick bread of eggs, sour cream and milk

What berries are good for baking bread?

Nearly any berry would be lovely in this bread. I used frozen raspberries for this raspberry quick bread, but blueberries, cranberries or cherries would all work. This cherry bread recipe makes the most out of frozen cherries too!
 

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.

raspberries tossed in flour

How do you make raspberry bread?

  1. Mix the dry ingredients, set aside.
  2. Use an electric mixer or a whisk to blend the wet ingredients.
  3. Add the wet ingredients to the dry ingredients. 
  4. Toss the raspberries with flour and add them to the batter.
  5. 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. 

Steps in 6 photos how to make raspberry quick bread

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:

Yield: 12 slices

Raspberry Quick Bread

gluten free raspberry bread on white plate

This bread comes together quickly using frozen or fresh berries. Use a gluten free flour blend to make a GF Bread.

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Ingredients

  • 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

Instructions

  1. Preheat oven to 350 degrees F. Grease a loaf pan with baking spray.
  2. Mix 2 cups of flour, 3/4 cup sugar, baking powder, and salt in one bowl.
  3. In a separate bowl combine the sour cream, milk, vegetable oil and eggs.
  4. Add the wet ingredients to the dry ingredients. Mix until just combined.
  5. Gently toss 1 Tablespoon of flour with the frozen berries. Add them to the batter.
  6. Pour the batter into the prepared pan. Bake for 55-60 minutes.

Notes

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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Nutrition Information:

Yield:

12

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.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

You will see that the gluten free version (pictured at the top of the page) and the traditional version look very similar.

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.

freshly baked raspberry quick bread with frozen raspberries baked in
Photo taken in 2014

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Pinterest image with text overlay for raspberry bread

Originally published in 2013. Updated in 2020.

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Cleo Shahateet

Friday 13th of September 2013

Love it!We did this recipe for the first time today and although we may have slightly over baked it, it still tastes awesome.

Holly @ abakershouse.com

Friday 13th of September 2013

Thanks for taking the time to leave a comment letting me know that you made this bread today-- I am thrilled it tastes great! Now you've brought it fresh to my mind too and I may make it this weekend. Thanks!

Ben

Thursday 11th of April 2013

Yum, raspberry bread sounds amazing, what a great idea!

Rosie @ Blueberry Kitchen

Sunday 7th of April 2013

That is such gorgeous looking bread, it sounds delicious too!

[email protected]

Saturday 6th of April 2013

I love your pictures and recipes, they are mouth watering. Would love for you to share them with us at foodieportal.com. We are new but at foodieportal.com we are not photography snobs, we are just foodies.

Kiersten @ Oh My Veggies

Friday 5th of April 2013

A cup of tea and a slice of this bread would be the perfect breakfast! I love baking with raspberries. :)