Quick breads are one of my favorite recipes because they are so versatile. Lots of recipes qualify as a quick bread (even pancakes and waffles do!), but my favorite kinds are of the loaf variety. It’s fun to take the flavors that are on my mind and in season and turn them into a loaf of bread!
A quick bread has a few different characteristics, but one of the main ones is that it doesn’t rise from yeast. This means that it doesn’t need to sit out and rise and you don’t need to knead it. The rise in a quick bread is chemical – a reaction that occurs from the products used in the bread reacting with each other or reacting to heat.
This Raspberry Ginger Quick Bread rises because of the reaction between the baking soda and the brown sugar, but only when mixed with a liquid. Baking powder, on the other hand, rises in this bread when heated in the oven.
What this means is that the chemical reaction that causes this bread to rise begins as soon as the wet and dry ingredients are mixed together. That rise is only supported by the rest of the ingredients beginning to bake and solidify in the oven because the gases won’t be trapped within the bread otherwise. Ultimately, this means that the time between mixing your wet and dry ingredients together and putting your pan in the oven should be as short as possible in order to capitalize on the leavening reaction as much as possible!
Some things you can do to make sure you’re ready to go once you’ve mixed your wet and dry ingredients together:
- Make sure your raspberries are already measured out, washed, and dried
- Make sure your oven is fully preheated before you mix your wet and dry ingredients together
- Make sure you’ve already greased your baking pan
For this recipe, you can use either fresh or frozen raspberries. Frozen raspberries may release more liquid (and therefore may take a bit longer to bake). They may also result in more color spreading throughout the bread! Feel free to also do a berry mix here instead of just raspberries.
This bread can be eaten on its own for breakfast or a snack. It also can be spiffed up as a delectable dessert – add ice cream or whipped cream. While I highly recommend letting this bread cool completely before cutting into it, it’s also a great idea to reheat it before enjoying. Try reheating in a toaster oven or your regular oven for just a few minutes to rewarm.
I would love the hear how this recipe turns out for you and how you enjoy it! Let me know in the comments or message me at @thejewishvegan on Instagram. And, as always, if you have any questions don’t hesitate to reach out. Now, let’s get started!
Vegan Raspberry Ginger Quick Bread
Ingredients
Wet Ingredients
- ¼ cup applesauce
- 1 chia egg (1 tbsp ground chia seed, 3 tbsp water)
- ½ cup melted butter
- 4 tsp vanilla extract
- ½ cup unsweetened vegan milk
Dry Ingredients
- ¼ cup brown sugar or sub cane sugar
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ginger powder
- 1½ cups raspberries
Instructions
- Preheat the oven to 350°F and lightly grease a 9x5in baking pan.
- Make a chia egg by mixing together 1 tbsp of ground chia and 3 tbsp of water and letting it sit for at least 5 minutes. Set aside.
- Sift all of the dry ingredients (excluding the raspberries) into a large bowl and then whisk them together until combined.
- In a separate bowl, whisk together all of the wet ingredients (including the chia egg).
- Pour the wet ingredients into the dry ingredients and mix together until just combined.
- Fold in the raspberries gently until just combined with the mix.
- Pour the mix into the baking pan an d spread it evenly in the pan.
- Place in the middle of the oven and bake for 60 minutes or until a toothpick stuck in the middle comes out clean or with just a crumb or two on it.
- Remove from the oven and place the baking pan on a wire rack to cool for 5 minutes.
- After 5 minutes, run a knife around the edge of the bread to separate it from the pan. Flip the quick bread over and out of the baking pan onto the wire rack. Let it cool completely before cutting in to it and eating it.
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