Raspberry Quick Bread Recipe

Name: Raspberry Quick Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-⅔ cup Gluten-free All-purpose Flour; 1 teaspoon Xanthan Gum; 1 teaspoon Baking Powder; 1/2 teaspoons Fine Sea Salt; 1/2 cups Butter; 1 cup Sugar; 2 Eggs, Room Temperature; 1 teaspoon Vanilla Extract; 1/2 cups Whole Milk, Room Temperature; ⅔ cups Raspberries

Servings: persons

1-⅔ cup Gluten-free All-purpose Flour
1 teaspoon Xanthan Gum
1 teaspoon Baking Powder
1/2 teaspoons Fine Sea Salt
1/2 cups Butter
1 cup Sugar
2 Eggs, Room Temperature
1 teaspoon Vanilla Extract
1/2 cups Whole Milk, Room Temperature
⅔ cups Raspberries

1
Preheat oven to 350 degrees F and spray a 5x9 loaf pan with nonstick spray.
2
In a bowl, sift together flour, xanthan gum, baking powder and salt.
3
Set aside.
4
In a separate bowl, cream together butter and sugar using a stand or handheld mixer until smooth.
5
Add eggs to the butter/sugar mixture one at a time, mixing after each addition.
6
Mix in vanilla extract.
7
Add half of the dry ingredients to the butter/sugar mixture and mix until just combined.
8
Add half of the milk and mix until combined.
9
Mix in the remaining dry ingredients until combined, followed by the remaining milk.
10
Turn off the mixer and scrape down the sides of the bowl.
11
Add the raspberries to the batter and use a spatula or spoon to fold them in.
12
Folding the raspberries in gently will help keep them from breaking apart.
13
Transfer batter to the prepared loaf pan and bake at 350 degrees F for 1 hour or until tester comes out clean.

583

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1-⅔ cup Gluten-free All-purpose Flour, 1 teaspoon Xanthan Gum, 1 teaspoon Baking Powder, 1/2 teaspoons Fine Sea Salt, and more.

Yes, Raspberry Quick Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Raspberry Quick Bread

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