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Raspberry Quick Bread Recipe

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Description

This raspberry quick bread recipe is a perfect treat for breakfast or brunch. It has a moist and tender crumb with a burst of tangy sweetness from the raspberries. This recipe is easy to make and requires only a few ingredients. You can enjoy it as is or with a dollop of whipped cream on top.

Prep Time

Preparation time for this recipe is about 10 minutes.

Cook Time

Cooking time for this recipe is about 50-55 minutes.

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1/3 cup vegetable oil
  • 1 egg
  • 1 cup raspberries, fresh or frozen

Equipment

  • 1 large mixing bowl
  • 1 whisk or fork
  • 1 rubber spatula
  • 1 loaf pan
  • 1 oven

Method

  1. Preheat your oven to 350°F (175°C) and grease a loaf pan with cooking spray or butter.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In a separate bowl, whisk together the milk, vegetable oil, and egg.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Stir in the raspberries gently, being careful not to crush them too much.
  6. Pour the batter into the prepared loaf pan.
  7. Bake for 50-55 minutes or until a toothpick inserted into the center of the bread comes out clean.
  8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  9. Slice and serve.

Notes

  • If you're using frozen raspberries, be sure to thaw them and drain any excess liquid before adding them to the batter.
  • You can substitute the raspberries with other berries like blueberries or blackberries.
  • If you prefer a sweeter bread, you can add a tablespoon or two of honey to the batter.

Nutrition Info

  • Serving size: 1 slice (1/10 of loaf)
  • Calories: 197
  • Total fat: 8g
  • Saturated fat: 1g
  • Cholesterol: 18mg
  • Sodium: 209mg
  • Total Carbohydrates: 29g
  • Dietary Fiber: 1g
  • Sugars: 10g
  • Protein: 4g

Recipes FAQ

Can I use other fruits instead of raspberries?

Yes, you can use other berries like blueberries, blackberries, or strawberries.

Can I make this recipe with whole wheat flour?

Yes, you can substitute all or some of the all-purpose flour with whole wheat flour.

How long does this bread last?

This bread can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Recipe Tips

  • Be careful not to overmix the batter as this can result in a tough bread.
  • For a crunchy top, sprinkle some coarse sugar on top of the batter before baking.
  • You can add a teaspoon of vanilla extract to the batter for extra flavor.
  • If you want to make this recipe vegan, you can substitute the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water).

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