Julie Clark
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Raspberry Bread
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Sweet and tangy, this Chocolate Chip Raspberry Bread recipe with fresh raspberries is a delicious breakfast or dessert. This quick bread is sure to bring smiles!
Fresh raspberry season is right around the corner. You can always make raspberry pie, raspberry sauce or bite-size tarts, but we wanted to find a way to incorporate summer berries into our favorite quick bread base.
When I thought about adding raspberries to sweet bread, mini chocolate chips immediately came to mind. Fruit and chocolate in every bite!
⭐️ ⭐️ ⭐️ ⭐️ ⭐️ Reader Marci says, “This is soooo good…. easy to make, a raspberry lovers dream!! I was worried it would be too sweet but actually it is perfect. I used a 9×5 pan and it came out great.”
Why you’ll love this quick bread:
- uses fresh raspberries
- chocolate chips in every bite
- sugary crunch on the top of the bread
- lightly sweet
- soft texture
- mixes up in under 15 minutes
How to Make Chocolate Chip Raspberry Bread
- Prepare. Preheat the oven to 350 degrees Fahrenheit.
- Mix. In a medium bowl, whisk together the sugar, milk, oil, egg and vanilla. In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir until just combined. Don’t use an electric mixer. You don’t want to over mix this batter.
- Fold. Fold the raspberries and ¾ cup chocolate chips gently into the batter.
- Pour. Pour the bread batter into a greased 8″x4″ bread pan. This is the loaf pan we have. Sprinkle the remaining ¼ cup chocolate chips on top of the batter, followed by the raw sugar. To easily remove the bread from the pan, line with parchment paper before adding the batter.
- Bake. Bake at 350 degrees for about 70 minutes*. A toothpick inserted in the center of the bread should come out clean. Allow the bread to cool for 10 minutes, then remove the bread to a wire rack to cool completely.
Recipe Variations
- For a pretty look, add a powdered sugar glaze to the top of the bread.
- Love raspberry lemonade? Skip the chocolate chips and add lemon zest to the quick bread batter and top with a lemon juice glaze. It’ll make a delicious lemon raspberry loaf cake.
- Add sliced almonds, almond extract and white chocolate chips.
Do you serve this bread warm or cold?
The raspberries are VERY tart when they first come out of the oven. The bread didn’t seem very sweet at all when eaten freshly hot. However, as the bread cools and rests, the raspberries sweeten up and all of the flavors shine through.
For that reason, we prefer to bake this bread to serve the next day, or at least later in the day rather than eating it right away.
Can you use frozen raspberries?
If you choose to bake this bread with frozen raspberries, thaw the raspberries first and allow any liquid to drain off. Then mix them in to the batter.
The raspberry juice may add more of a “pink” color to your batter if you make it with frozen raspberries.
How do you store this bread?
After the bread has completely cooled, store it in an airtight container in the refrigerator. It will help the fruit stay fresh longer.
I don’t recommend storing this bread at room temperature.
A note on freezing
The raspberries may get “mushy” after defrosting. So yes, you can freeze this bread, but we prefer to eat it fresh.
Raspberry Bread
Sweet and tangy, this Chocolate Chip Raspberry Bread with fresh raspberries is a delicious breakfast or dessert. This quick bread is sure to bring smiles!
Servings 10
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Ingredients
For the Bread:
- 3/4 cup granulated sugar
- 1/2 cup 2% milk
- 1/2 cup oil (vegetable, canola or coconut)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups fresh raspberries
- 1 cup mini chocolate chips (divided)
- 2 tablespoons raw sugar
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a medium bowl, stir together the sugar, milk, oil, egg and vanilla. In a separate bowl, combine the flour, baking powder, baking soda and salt. Add the dry ingredients to the wet ingredients and stir until just combined.
- Fold the raspberries and ¾ cup chocolate chips gently into the batter.
- Pour the bread batter into a greased 8″x4″ bread pan.
- Sprinkle the remaining ¼ cup chocolate chips on top of the batter, followed by the raw sugar.
- Bake at 350 degrees for about 70 minutes*. A toothpick inserted in the center of the bread should come out clean. Allow the bread to cool for 10 minutes, then remove the bread to a wire rack to cool completely.
- Store in an airtight container.
Notes
If you use a larger bread pan (9”x5”) then the bread may take less time to bake (60 minutes or so).
Refer to the article above for more tips and tricks.
The calories shown are based on the bread being cut into 10 pieces, with 1 serving being 1 slice of bread. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Calories: 377kcal | Carbohydrates: 53g | Protein: 5g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 139mg | Potassium: 126mg | Fiber: 3g | Sugar: 30g | Vitamin A: 95IU | Vitamin C: 6mg | Calcium: 65mg | Iron: 2mg
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Our readers LOVE our quick bread recipes! Find a new one to love:
This is soooo good…. easy to make, a raspberry lovers dream!! I was worried it would be too sweet but actually it is perfect. I used a 9×5 pan and it came out great.
When I poured this into an 8×4 pan it looked way too full and it was afraid it would overflow. I transferred it to a 9×5 pan which was perfect. I am glad I made the switch. The bread turned out absolutely delicious. Though next time I might put in about half the number of chocolate chips even though I love chocolate because I feel like it would be a better balance between the raspberry and the chocolate.