Fresh Raspberry Bread

Fresh Raspberry Bread

What do you do when life gives you lemons? You make lemonade, right?

So what do you do when life gives you a power outage right after you freeze a bunch of beautiful, fresh raspberries? You make raspberry bread!

What happened you ask? Right before a recent power outage due to storm damage, I froze several packs of raspberries. Of course I was elated because I picked them up at ALDI for a great price!

What I didn’t count on was the power going out for a few hours right after a recent storm. The power company around here worked around the clock to get everyone going again, so I have no complaints there.

What about the berries? I knew I didn’t have much time to work with. I worked as fast as I could to salvage my raspberries and make a few different yummy delights.

But for today, we’re talking about raspberry bread.


If you’ve never used almond milk in your baking before, consider giving it a try. Provided that there aren’t any nut allergies in the family, of course. It works very well in both baking and cooking, depending on what you’re making of course! 

Fresh Raspberry Bread

Ingredients                                                      108

1-1/3 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1/3 cup sugar

3/4 cup milk (almond milk, soymilk, cow’s milk, rice milk)

1/4 cup Canola oil, (I used extra light olive oil)

1 large egg, beaten

1 cup fresh raspberries, or 3/4 cup well-drained frozen raspberries (thawed)

White Sprinkling Sugar, I used Wilton


1. Heat oven to 400 degrees. Grease bottoms of 2 Mini Loaf Pans. Beat egg; stir in milk and oil. Mix remaining ingredients just until flour is moistened. Batter should be lumpy.

2. Gently fold in 1 cup of fresh raspberries; or 3/4 cup well-drained frozen raspberries. Do not over stir!

2. Fill mini loaf pans 2/3 full. Sprinkle tops of loaves with white sprinkling sugar. Bake 20 to 25 minutes or until golden brown. Allow the mini loaves to cool completely.

Recipe Adapted loosely from: Local Newspaper Cookbook & very old Betty Crocker Cookbook


MM Notes: Muffins, quick breads, coffee cakes, etc. can be made with fresh or frozen berries. If you’re looking for that beautiful whole berry look, use fresh berries.

However, if taste is your main concern, either will do. Just keep in mind, ultimately you’ll sacrifice some of the texture; but the flavor is still there. Which means they won’t be good for salads or any recipes where you’re counting on that firm shape. Your berries will still be great for baking!

But, when you live in a state where summer is three months long, if you’re lucky!  You are usually willing to forgo the perfect look. Think of this bread as having more of a raspberry smoothie look. :)


Megamommy ѽ


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