Raspberry Bread

Raspberry Bread

We eat this simple and delicious Raspberry Bread for breakfasts, snacks and suppers. We love it and I hope you enjoy it too.

Raspberry Bread

  • 1/2 cup coconut milk
  • 1/2 cup maple syrup
  • 6 eggs
  • 1 teaspoon vanilla extract
  • 1 cup coconut flour
  • 1/2 teaspoon baking powder
  • 1 cup raspberries*
  1. Preheat your oven to 175°C or 350°F. Grease and line a loaf tin. Mine measures 19.5cm x 9.5cm.
  2. Place the milk, maple syrup, eggs and vanilla into your processor and blend until the mixture is smooth and well combined. Add the coconut flour and baking powder and blend until the mixture is smooth and well combined. Add the raspberries and mix them through.
  3. Pour the mixture into your prepared tin and bake for 50 minutes or until an inserted skewer comes out cleanly.
  4. Cool in the tin for 15 minutes before gently transferring to a cooling rack to cool completely.
  5. Slice. Serve. Eat and enjoy.

* I used frozen raspberries.

My wonderful sponsors, The Source Bulk Foods, sell Coconut Flour and due to their waste free shopping environment you are only paying for what you need, be that one cup or ten. It is available from any of their fabulous stores and also online.

Rate this recipe
Raspberry Bread
3 Based on 19 Review(s)
  • Sarah

    Is this much different to your ‘5 ingredient Raspberry Bread’??

  • Kathryn

    I am not a fan of coconut flour but this comes out so lovely and moist. The raspberry flavour is delicious, even with frozen fruit. A really great snack for filling up hungry tummies.

  • Sandy

    Do you defrost the raspberries before baking with them?

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  • Kirsty Smith

    Can it be frozen?

  • Debby Kassay Hixon

    Can you substitute almond milk for coconut milk?

  • Angie Sparkles

    I was a bit nervous about how this would turn out, because it uses so many expensive ingredients…but it was delicious!! I substituted blueberries for the raspberries and it was such a lovely texture and flavour. I’ll be popping this in the recipe folder and making it again. Thankyou Bianca 🙂