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Gluten Free Raspberry Quick Bread

This Gluten Free Raspberry Quick Bread great tasting quick bread with an even greater texture. They’re really easy to make gluten-free with fabulous results.

Slices of gluten free raspberry quick bread on a round wood platter garnished with fresh raspberries

photo and recipe updated April 2019

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Gluten Free Raspberry Quick Bread

This Gluten Free 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 Gluten Free 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!

cover photo of The Gluten Free Quick Breads Cookbook by Sharon Lachendro

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.

Raspberry Quick Bread from What the Fork Food Blog

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slices of gluten free raspberry quick bread on a wood platter with fresh raspberries

Gluten Free Raspberry Quick Bread

4.73 from 22 ratings
This gluten free Raspberry Quick Bread great tasting quick bread with an even greater texture. They’re really easy to make gluten-free with fabulous results.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 10 slices
Print Rate Pin


  • 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, sugar, 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.


  1. I use my Nightshade Free Gluten Free Flour Mix in this recipe.
  2. You can use regular milk in place of the coconut milk if you don't need to make this dairy free.
  3. 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.
  4. This recipe can also be found in The Gluten Free Quick Breads Cookbook on page 115.

Nutrition Information

Serving: 1g | Calories: 237kcal | Carbohydrates: 38g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Cholesterol: 33mg | Sodium: 228mg | Potassium: 14mg | Fiber: 3g | Sugar: 21g | Vitamin A: 48IU | Calcium: 80mg | Iron: 1mg


As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.

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Raspberry Quick Bread from What the Fork Food Blog

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Recipe Rating

  1. kinsey bruno says:

    I live for ur nightshade free gf flour and this bread I make all the time with rasp and/ or blueberries and like someone else commented it’s rlly good with lemon extract! Thanks so much for posting these recipes ! Thought I would comment finally since I constantly use ur blog ! <3

  2. Julie says:

    On the coconut milk are you talking about canned? Or carton?

  3. Vivian says:

    Another great bread! I have made it three times now. Yesterday when I made it, I realized that I had no vanilla, subbed lemon extract and zest and it turned out great. Thanks again for another wonderful recipe!

  4. Danica says:

    I made this bread this morning for my boyfriend’s birthday and he loved it!!

  5. Alyssa says:

    Will the bread be ok if I freeze it for a couple of days? Or will it be sticky on top?

  6. Miz Helen says:

    5 stars
    Hi Sharon,
    Your Raspberry Quick Bread looks fantastic! Thanks so much for sharing your awesome recipe with Full Plate Thursday. Hope you are having a great week and come back soon!
    Miz Helen

  7. Julie says:

    Hi. Have you tried adding banana to this recipe? If I add banana do you think it would need baking powder?

    • Hi Julie! I have not added banana to this particular bread, I have a separate recipe for banana bread (which I’ll be posting this week). You could try adding banana if you wish but this recipe does already call for baking powder. Both this recipe and my banana bread recipe call for 1 tsp baking powder so I wouldn’t change the amount. If you make this with the banana and the results aren’t what you want, try adding a 1/2 tsp of baking soda. I hope this helps!

  8. dawnmarie says:

    Can you substitute the milk for coconut or almond???

    • Fallon says:

      I would do the Almond milk personally as I have more experience with it. I sub it in all my recipes that call for milk and there is no difference in the taste of the final product. Coconut milk might be fun to experiment with in something like this though as it would probably give it a subtle coconut flavor.
      Have fun making your bread!

    • Hi Dawn! I have never baked with coconut or almond milk before but from what I’ve read you can substitute them cup-for-cup with regular milk. Let me know how it turns out for you 🙂