This homemade raspberry bread is sweet, a little tart, and bursting with fresh raspberry flavor! Each slice is soft, fluffy, and moist. The raspberry chocolate combination is rich and decadent. Serve this tasty quick bread for breakfast, brunch, snacks, or even dessert!
Why You’ll Love This Recipe
- This raspberry bread is quick and easy to make.
- Everything comes together in one mixing bowl.
- Great for any time of the day!
- The raspberries add sweetness and tartness.
- The dark chocolate is rich and indulgent.
- This recipe can be made with gluten free ingredients. In addition, it can be easily made dairy free.
- Check out these Raspberry Cookies for another fruity dessert!
Ingredients & Substitutes
These are the main ingredients and substitutions for raspberry bread. Scroll down to the recipe card for full ingredients list and instructions.
Use ripe bananas for this recipe. They are more naturally sweet. Look for bananas that are brown or brown spotted.
Use only one egg. I have not tried this specific recipe without eggs. Try this Vegan Banana Bread if you are egg-free.
Vanilla extract adds a homemade flavor.
Melted coconut oil acts as the baking fat. If needed, replace this with melted butter.
For the flour, use either all-purpose flour or gluten free flour. Both work equally well!
I love using coconut sugar for a refined sugar free sweetener. If needed, use brown sugar.
Baking soda and baking powder both help leaven this bread.
Sea salt balances out all of the flavors.
Chopped dark chocolate adds richness and indulgence. Feel free to use regular chocolate chips if desired.
Lastly, use fresh raspberries. Do not use frozen raspberries.
Taste & Texture
This raspberry bread has a sweet and tangy flavor, with a burst of fresh raspberries in every bite. The dark chocolate adds a rich flavor.
The bread is moist and tender. It is very soft!
How to Make
First, preheat your oven to 350 degrees Fahrenheit. Line a bread pan with parchment paper.
Add the mashed bananas, egg, melted coconut oil, and vanilla to a bowl. Stir together.
Then, add in the flour, coconut sugar, baking soda, baking powder, and sea salt. Stir until a thick batter forms.
Carefully fold in the chopped dark chocolate and fresh raspberries.
Transfer the batter to the lined pan. Smooth into an even layer.
Bake for 35 to 40 minutes, or until a toothpick inserted comes out clean.
Lastly, remove the pan from the oven. Once fully cooled, slice and serve this raspberry bread.
Expert Tips for Success
Here are a few tips to make sure your raspberry bread turns out perfectly.
Use fresh raspberries. Frozen raspberries will make the bread a little bit mushy.
Use either all-purpose flour or gluten free flour. Both work well.
If your bread is browning too quickly, tent it with aluminum foil.
Do not bake too long. This raspberry banana bread is done when a toothpick inserted comes out clean.
Let the bread cool completely before slicing it. This will help prevent the berries from bleeding.
Flavor Variations & Add-Ins
There are many ways to flavor this raspberry bread. Here are a few ideas.
Add a teaspoon of lemon zest to the batter for a brighter flavor.
Stir in a handful of chopped nuts, such as walnuts or pecans.
Use chocolate chips instead of chunks.
Add a streusel topping made with brown sugar, oats, and chopped nuts.
Feel free to replace the raspberries with strawberries, blueberries, or blackberries.
How to Serve & Store
Raspberry bread is best served fresh. Serve it alone or with a breakfast spread.
Feel free to serve it with butter, peanut butter, or almond butter.
However, it can also be stored at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Frequently Asked Questions (FAQs)
No, I do not recommend frozen raspberries. They add too much moisture and will make the bread too mushy.
Toss the berries with a tablespoon of flour before adding them to the batter. This will help to coat them and prevent them from sinking.
The bread may be too mushy if you used too many raspberries or if you didn’t bake it long enough.
Yes! Raspberries are delicious in desserts.
Pre-Cut Parchment Paper Sheets: These parchment paper sheets prevent sticking.
Pyrex Glass Measuring Cups: I love these glass measuring cups for baking recipes.
Bread Pan: I use this bread pan every time I bake this raspberry bread!
Check out all of my kitchen favorites!
You May Also Enjoy
- Pumpkin Chocolate Chip Bread
- Healthy Zucchini Bread
- Gluten Free Pumpkin Bread
- Healthy Banana Bread
- Gluten Free Banana Bread
If you make this raspberry bread recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! Check out these Breakfast Recipes for more great ideas.
Get the Recipe: Raspberry Bread
- First, preheat your oven to 350 degrees Fahrenheit. Line a bread pan with parchment paper.
- Add the mashed bananas, egg, melted coconut oil, and vanilla extract to a mixing bowl. Stir to combine.
- Then, add in the flour, coconut sugar, baking soda, baking powder, and sea salt. Stir to combine. The batter will be thick.
- Carefully fold in the chopped dark chocolate and fresh raspberries.
- Transfer the bread batter to the lined pan. Smooth into an even layer.
- Bake for 35 to 40 minutes, or until a toothpick inserted comes out clean.
- Lastly, remove the pan from the oven. Once fully cooled, slice and serve this raspberry bread.
- Use ripe bananas. The bananas should be brown or brown spotted.
- Feel free to replace the melted coconut oil with melted butter or olive oil.
- Both regular all-purpose flour and gluten free flour can be used.
- Brown sugar can replace coconut sugar if needed.
- Do not over bake. Insert a toothpick into the bread. If it comes out clean, the bread is done baking.
- Allow the bread to cool before slicing into.
- Store in an airtight container at room temperature for up to 3 days.
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