This Raspberry Quick Bread great tasting quick bread with an even greater texture. I really love quick breads. They’re really easy to make gluten-free with fabulous results.
photo and recipe updated April 2019
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This Raspberry Quick Bread is really good. Like, really freakin good. Even my 1-yr-old approved. Actually what she said was “mmm, yummy bread! I like it!” Getting a toddlers approval sometimes feels like getting a Michelin star, for real.
Typically I have a good eater. But lately it’s all been “no, no want it” or “no… I don’t like it”. Kelsey took one look at this bread and could not wait to get her hands on it. She literally couldn’t wait, as half of my pictures were evidence because I kept capturing her
impatient sweet little hands trying to steal a slice. And this bread was totally worth waiting for… “delicious!” (Her new favorite word, often used to describe her pretend food, not real food.) The fact that she called a real piece of food delicious (that wasn’t ice cream, chocolate, frozen peas or roasted chicken) was huge. Hence, the Michelin star reference earlier.
Like most of my recipes, this was not originally a gluten-free recipe. I adapted this recipe for my Raspberry Quick Bread from this Lemon Raspberry Bread. By using my handy-dandy gluten-free all-purpose flour mix, I was able to create a great tasting quick bread with an even greater texture. I really love quick breads. They’re really easy to make gluten-free with fabulous results. They’re also another great on-the-go breakfast for Adam.
Bring this to your next brunch party or make it for your family. It will be a hit!
If you love this gluten free raspberry quick bread, check out my cookbook – The Gluten-Free Quick Breads Cookbook. It’s full of 75 mouth-watering gluten free and dairy free quick breads!
Key Ingredients for Gluten Free Raspberry Quick Bread
- Fresh raspberries – fresh really is best here. If you use frozen, don’t defrost first because they’ll be too mushy and the color will bleed throughout the bread. If you use frozen raspberries, you may need to increase the baking time.
- Gluten Free baking flour – I use my Nightshade Free Gluten Free Flour Mix. It’s excellent in gluten free quick breads!
- Vinegar – a tiny bit of vinegar makes this loaf nice and tender. The vinegar + coconut milk works just like buttermilk.
- Coconut Milk – I use unsweetened coconut milk beverage for all my dairy free baking. If you don’t need this raspberry quick bread to be dairy free, just use buttermilk in place of the coconut milk and vinegar.
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- 2 cups gluten-free all-purpose flour (see notes)
- 1 tsp xanthan gum
- 1 cup granulated sugar
- 2 teaspoons aluminum-free baking powder
- 1/4 teaspoon baking soda
- 1/2 tsp fine sea salt
- 1 pint (310 g) fresh raspberries
- 2 large eggs, room temperature
- 2/3 cup unsweetened coconut milk beverage, room temperature (see notes)
- 1/3 cup avocado oil
- 2 teaspoons white vinegar
- 1 tsp vanilla extract
- Pre-heat oven to 350 degrees and spray a 5x9 loaf pan with non-stick spray, then line it with parchment paper.
- In a large bowl, whisk together the gluten free flour, xanthan gum, baking powder, baking soda, and salt. Remove 1 tablespoon of the flour mixture and gently toss it with the raspberries in a small bowl, be very careful not to crush them. Then set aside.
- In a medium bowl, whisk together the eggs, coconut milk, oil, vinegar, and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Mix until they are just combined, then gently fold in the raspberries.
- Transfer the batter to the prepared baking pan.
- Bake for 50-60 minutes or until a cake tester or toothpick inserted in the middle comes out clean. Cool the bread in the pan for 20 minutes, then remove the bread from the pan, remove the parchment paper and cool on a wire rack.
- I use my Nightshade Free Gluten Free Flour Mix in this recipe.
- You can use regular milk in place of the coconut milk if you don't need to make this dairy free.
- Store the bread wrapped tightly in plastic wrap at room temperature for up to 3 days. To freeze it, tightly wrap the whole loaf, sliced or unsliced, in plastic wrap and place it in a freezer-safe bag. Freeze for up to 3 months.
- This recipe can also be found in The Gluten Free Quick Breads Cookbook on page 115.
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