Spelt Raspberry Almond Breakfast Loaf Recipe

Name: Soft Spelt Breakfast Loaf with Raspberries and Almonds
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 10
Ingredients: 250 g Whole spelt flour; 75 g Ground almonds; 1.5 tsp Baking powder; 0.5 tsp Baking soda; 0.25 tsp Fine salt; 100 g Light brown sugar; 2 Large eggs; 120 g Plain yogurt; 60 ml Milk; 60 ml Melted butter; 1 tsp Vanilla extract; 150 g Fresh raspberries; 30 g Sliced almonds

Whole spelt flour, ground almonds, and fresh raspberries in one easy pan

Sliced spelt raspberry almond breakfast loaf on a wooden board with fresh raspberries and toasted almond topping

Spelt raspberry almond breakfast loaf is a moist quick bread built from whole spelt flour, ground almonds, and fresh raspberries folded in whole. It bakes in one pan with no yeast and no proofing, so you can have it in the oven within 15 minutes of starting.

The spelt flour gives the crumb a light, slightly nutty structure that stays tender instead of dense. Ground almonds add moisture and a soft bite, while whole raspberries burst through each slice without turning the batter pink.

I bake this loaf until it hits 200 F / 93 C in the center. Pull it too early and the middle stays wet around the berries, a few extra minutes fixes that every time.

Slice it once it’s cooled for at least 10 minutes so the crumb sets. It keeps well for a few days and takes well to a swipe of butter or a warm reheat.

Why You’ll Love This Recipe

One bowl mixing with no yeast or proofing needed
Whole raspberries stay intact for pockets of fruit
Ground almonds keep the crumb moist for days
Freezes well in slices for quick breakfasts

Folding fresh raspberries into spelt almond batter in a glass mixing bowl before pouring into the loaf pan

Ingredient Notes

Whole spelt flour: Gives the crumb a nutty flavor and lighter structure than whole wheat. Light spelt flour works too if you want a softer, paler loaf.
Ground almonds: Adds moisture and a soft bite to the crumb. Fine almond flour works the same way, just avoid coarse almond meal, which can make the loaf gritty.
Fresh raspberries: Hold their shape best when folded in whole. Frozen raspberries work too, used straight from the freezer without thawing, to stop them bleeding into the batter.
Plain yogurt: Keeps the crumb moist and adds a slight tang. Unsweetened dairy-free yogurt swaps in evenly if you need it.
Melted butter: Adds flavor and richness to the crumb. A neutral oil like sunflower or light olive oil works for a dairy-free version.
Sliced almonds: Scattered on top before baking for a toasted crunch. Leave them off for a nut-free topping if the ground almonds are also swapped out.

Slice of spelt raspberry almond loaf served on a plate with coffee and fresh raspberries at breakfast

Print Recipe

Easy bake

Soft Spelt Breakfast Loaf with Raspberries and Almonds

Difficulty: Easy Prep Time 15 mins Cook Time 55 mins Rest Time 10 mins Total Time 1 hr 20 mins

Cooking Temp: 180 C Servings: 10 Estimated Cost: £ 0.95 Calories: 245

Best Season: Summer, all_year_round

Dietary:

C Contains Dairy C Contains gluten C contains nuts C contains-eggs V Vegetarian

Description

This loaf mixes in one bowl with no yeast or proofing, using ground almonds for moisture and whole raspberries folded in gently so they stay intact through baking.

Instructions

Prep

Heat the oven to 180 C / 350 F. Grease a 9x5 inch (23x13 cm) loaf pan and line with parchment, leaving an overhang on the long sides.
Whisk the spelt flour, ground almonds, baking powder, baking soda, and salt in a large bowl until evenly combined.

Batter

In a separate bowl, whisk the sugar, eggs, yogurt, milk, melted butter, and vanilla until smooth.
Pour the wet mixture into the dry ingredients. Fold together with a spatula until just combined; a few flour streaks are fine.
Toss the raspberries in 1 tsp flour, then fold gently into the batter with 2 to 3 folds. Overmixing turns the batter pink and streaky.

Bake

Scrape the batter into the prepared pan and smooth the top. Scatter sliced almonds and a few extra raspberries over the surface.
Bake for 50 to 55 minutes, until a skewer inserted in the center comes out clean and the loaf reaches 200 F / 93 C internally.
Cool in the pan for 10 minutes, then lift out using the parchment overhang and cool on a wire rack before slicing.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 245kcal

% Daily Value *
Total Fat 13g20%
Saturated Fat 4g20%
Cholesterol 45mg15%
Sodium 180mg8%
Potassium 190mg6%
Total Carbohydrate 27g9%
Dietary Fiber 3g12%
Sugars 10g
Protein 7g15%

Vitamin A 150 IU
Vitamin C 5 mg
Calcium 90 mg
Iron 1.4 mg
Vitamin D 10 IU
Vitamin E 2 mg
Vitamin K 3 mcg
Thiamin 0.15 mg
Riboflavin 0.15 mg
Niacin 1.5 mg
Vitamin B6 0.1 mg
Folate 25 mcg
Vitamin B12 0.2 mcg
Phosphorus 140 mg
Magnesium 45 mg
Zinc 0.9 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

Toss raspberries in flour before folding to prevent sinking to the bottom.
Cool the loaf fully before slicing to avoid a gummy crumb near the fruit.
Use a parchment overhang in the pan for easy lifting once baked.
Check the center reaches 200 F / 93 C to confirm doneness.

Keywords: spelt raspberry almond loaf, spelt breakfast bread, raspberry almond quick bread, spelt quick bread, breakfast loaf recipe

Equipment

9x5 inch loaf pan
mixing bowls
whisk
rubber spatula
wire rack
skewer or toothpick

Tips

Toss raspberries in a teaspoon of flour before folding in to keep them suspended instead of sinking.
Fold the batter only until the flour disappears; overmixing develops gluten and makes the loaf tough.
Use room-temperature eggs and yogurt so the batter blends smoothly without curdling the melted butter.
Check doneness with a skewer in the thickest part, avoiding a spot that hits a raspberry pocket.
Let the loaf cool fully before slicing thin; a warm loaf crumbles around the fruit pockets.

Variations

Swap raspberries for blueberries or chopped strawberries, keeping the same 150 g amount and flour-toss step.
Add 1 tsp lemon zest to the batter for a brighter, citrus edge against the almonds.
Replace ground almonds with fine oats and skip the almond topping for a nut-free version with a heartier crumb.

Storage and Reheating

Store the cooled loaf in an airtight container at room temperature for up to 3 days, or refrigerate for up to 6 days since the yogurt keeps it moist.

Freeze it whole or sliced, wrapped tightly, for up to 3 months. Thaw at room temperature for about an hour before serving.

Reheat a slice in a 160 C / 320 F oven for 5 minutes, or 15 seconds in the microwave, to soften the crumb and warm the raspberries.

Serving Suggestions

Serve spelt raspberry almond breakfast loaf sliced plain with coffee, or toast a slice lightly and spread on a thin layer of butter.

For brunch, pair it with a soft cheese like ricotta or mascarpone spread over the warm cut side.

Add a side of Greek yogurt and extra fresh raspberries for a fuller breakfast plate.

File under breakfast loaf recipe raspberry almond quick bread spelt breakfast bread spelt quick bread spelt raspberry almond loaf

Frequently Asked Questions

Expand All:

Why did my raspberries sink to the bottom of the loaf?

Raspberries sink when the batter is too thin or the berries go in wet and heavy. Toss them in a teaspoon of flour before folding in, and use a spatula rather than a whisk so you don't loosen the batter's structure.

Can I use frozen raspberries instead of fresh in this loaf?

Yes, frozen raspberries work well if you fold them in straight from the freezer without thawing. Thawed berries release extra liquid and can turn the batter pink, so keep them frozen until the last fold.

How do I know when the spelt raspberry almond loaf is done?

The loaf is done when a skewer inserted in the center comes out clean and the internal temperature reaches 200 F / 93 C. This usually takes 50 to 55 minutes at 180 C / 350 F, and the top should feel firm and spring back when pressed.

Can I make this breakfast loaf dairy-free?

Yes, swap the yogurt for a plain dairy-free version and use a neutral oil in place of melted butter. The crumb stays moist with either swap, though the flavor turns slightly less rich without dairy.

How long does the spelt raspberry almond loaf keep, and can I freeze it?

It keeps at room temperature for up to 3 days or in the fridge for up to 6 days in an airtight container. You can also freeze whole or sliced for up to 3 months and thaw at room temperature before eating.

What's the difference between using whole spelt flour and light spelt flour in this loaf?

Whole spelt flour gives a denser, nuttier crumb with visible flecks of bran, while light spelt flour bakes softer and paler. Both work in this recipe with no change to the liquid, so pick based on the texture you want.

Soft Spelt Breakfast Loaf with Raspberries and Almonds

Why You’ll Love This Recipe

Ingredient Notes

Soft Spelt Breakfast Loaf with Raspberries and Almonds

Description

Ingredients

Dry ingredients

Wet ingredients

Fruit and topping

Instructions