This raspberry quick bread is a cinch to make. It’s a gluten-free recipe that can easily be made with regular flour, just swap the flour and omit the xanthan gum. It’s so delicious, you’ll be making this again and again!
Preheat oven to 350ºF and spray a 5×9 loaf pan with nonstick spray.
In a bowl, sift together flour, xanthan gum, baking powder and salt. Set aside.
In a separate bowl, cream together butter and sugar using a stand or handheld mixer until smooth. Add eggs to the butter/sugar mixture one at a time, mixing after each addition. Mix in vanilla extract.
Add half of the dry ingredients to the butter/sugar mixture and mix until just combined. Add half of the milk and mix until combined. Mix in the remaining dry ingredients until combined, followed by the remaining milk.
Turn off the mixer and scrape down the sides of the bowl. Add the raspberries to the batter and use a spatula or spoon to fold them in. Folding the raspberries in gently will help keep them from breaking apart.
Transfer batter to the prepared loaf pan and bake at 350ºF for 1 hour or until tester comes out clean.
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Easy to follow instructions and Sharon was readily available to answer my questions! Enjoyed by myself and 4 others. Great Job! CLW
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C. L. ( Cheryl ) "Cheffie Cooks" Wiser on 5.13.2014
I made this quick raspberry bread with fresh raspberries as suggested by Sharon (we had communicated fresh or possibly using frozen raspberries). My out of State Company enjoyed it at our huge breakfast/brunch I had prepared.