No Knead Raspberry Breakfast Bread


A deliciously fruity, warm bread – ideal for a weekend breakfast in bed on a cold, crisp morning. Stuffed with goodness from wholewheat flour, oats, and seeds, it will keep you going all morning long. 

So we’ve just got back from the most amazing holiday in Australia. It is definitely fair to say that we’re having a big case of the holiday blues… Coming from a wonderfully pleasant 30 degrees, blue skies and sunshine, the endless grey and drizzle back home has certainly been a bit of a shock to the senses! That being said, the trees have exploded with colour all around us whilst we’ve been away, and the leaves on the floor are just begging to be kicked around in childish delight. There are definitely upsides to an autumn at home.


Another upside to this part of autumn is that we are in full on autumn/winter food mode. Think stews, casseroles, roast lunches, pies…. the list goes on. I think this bread fits into this category perfectly; warming and cosy, but cheery. This bread just screams to be eaten in bed – or at least pyjamas. It’s made for a lazy morning, perhaps pouring over the papers in bed with a coffee on a day when there’s no where to be. That’s my kind of weekend day!


I’ve used raspberries as per the original recipe – they also happen to be my favourite fruit, so I’ll use them every chance I get – but you could use any kind of berries. I think mixed frozen berries would work particularly well, and they are a lot cheaper than fresh which is always a bonus!


I’ve also included a super simple recipe for Honey Butter (think just honey… and butter). Of course you could just spread a little dairy free butter on, but it works brilliantly with the honey and it adds a little touch of luxuriousness . I think it needs a bit of sweetness to combat the wholewheat flour and seeds savoury flavours, and it really helps emphasise the raspberries.


Makes 1 loaf, roughly 10 slices. Takes 20 minutes plus baking and cooling time.

Recipe inspired by:–banana-knead-breakfast-loaf.html


  • 50g dairy free butter
  • 30g brown sugar
  • 2 medium eggs, beaten
  • 170g wholemeal plain flour
  • 55g plain flour
  • 2 tsp baking powder
  • 60g walnuts, roughly chopped
  • 50g mixed seeds
  • 1 tbsp rapeseed oil (you could also use vegetable oil)
  • 2 ripe bananas, roughly mashed with a fork
  • 125g raspberries, or other berries
  • handful of rolled porridge oats
  • Honey Butter: 1 tbsp dairy free butter to 1 tsp honey and a tiny pinch of salt. Mix in a little bowl, and then add more honey to taste if you wish it to be a bit sweeter.

Note: The bananas are best if they are almost over ripe – that’s when they’re at their sweetest. If you haven’t got really ripe bananas, you can cheat by baking them, skin on, in the oven at 180 degrees for about 20 minutes. The skins will blacken and the bananas will go soft – but they will be unbelievably sweet – perfect for this recipe.

  1. Preheat the oven to 180 degrees, and line a 22x10cm loaf tin with greaseproof paper.
  2. Cream the butter and sugar together, the mix in the eggs one by one. Mix in the flours and baking powder until well combined – but it doesn’t need to be smooth.
  3. Add in the walnuts, mixed seeds, oil and mashed bananas, and briefly mix again. Fold in the raspberries, trying to keep them as whole as possible.
  4. Pour the mixture into the tin, and smooth over so it is roughly level. Generously sprinkle over the porridge oats, and then bake for 50 – 55 minutes until golden brown, firm to the touch, and a skewer comes out clean from the centre.
  5. Leave to cool into the tin for a few minutes before turning out onto a wire rack to cool completely.
  6. To serve, cut generous slices and grill for a few minutes to warm through (warning: Don’t try and put it in the toaster. It is too crumbly, and it’s not fun to get out again. Trust me. I tried!). Serve with a dollop of honey butter.
  7. Keep in an air tight container for up to 2 days.


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Filed under Bread, breakfast, Fruit

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