Raspberry Bread
A moist and flavorful raspberry bread infused with cinnamon, perfect for breakfast, snacks, or dessert, appealing to fruit lovers and those craving a sweet, spiced treat.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Mix flour and cinnamon, baking soda, and salt in a bowl. Make a well in the center.
- In a separate bowl, mash thawed, drained raspberries with sugar.
- Add beaten eggs and oil to the raspberry mixture and mix well.
- Pour the raspberry mixture into the well of the flour mixture and stir until combined.
- Divide the batter evenly between two greased and floured 9 x 5-inch loaf pans.
- Bake for one hour or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly before serving. Serve with cream cheese or fruit butter if desired.
Tips & Substitutions
For a lighter texture, sift the flour before measuring. If you don't have Wesson oil, vegetable oil or melted coconut oil can be substituted. To enhance the raspberry flavor, consider adding a teaspoon of vanilla extract to the wet mixture. For an extra twist, try folding in chopped nuts or white chocolate chips. This recipe can also be adapted into muffins, reducing the baking time to about 20-25 minutes.
Serving Suggestions
Raspberry Bread is delicious on its own, but you can elevate it by serving with cream cheese or fruit butter for a delightful spread. It pairs beautifully with a cup of tea or coffee for breakfast or as a snack. For a festive touch, consider serving it alongside Christmas Jello Mold for a vibrant dessert table during the holidays.
Storage & Reheating
Store leftover Raspberry Bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and freeze it for up to 3 months. To reheat, simply place slices in the microwave for about 15-20 seconds or warm them in the oven at 350°F for 5-10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Raspberry Bread contains roughly 144 calories, with 3g protein, 30g carbohydrates, and 2g fat. It is a good source of vitamin C (14% of the Daily Value) and dietary fiber (12% of the Daily Value). Note that it is relatively high in sodium, at 573mg per serving (25% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh raspberries instead of frozen?
Yes, fresh raspberries can be used in place of frozen ones. Just make sure to wash and dry them thoroughly before mashing. Fresh berries may be less sweet, so you might want to adjust the sugar slightly depending on your taste preference.
How do I know when the bread is done baking?
To check if the Raspberry Bread is done, insert a toothpick into the center of the loaf. If it comes out clean or with a few crumbs attached, it’s ready. If the toothpick has wet batter on it, continue baking for a few more minutes and check again.
Can I make this recipe gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum for the best texture. The other ingredients remain the same, and you may need to adjust the baking time slightly, so keep an eye on the bread as it bakes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).