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Soft Spelt Breakfast Loaf with Raspberries and Almonds

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
Prep Time 15 mins
Cook Time 55 mins
Rest Time 10 mins
Total Time 1 hr 20 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Easy
Cooking Temp: 180  C
Servings: 10
Estimated Cost: 0.95
Calories: 245
Best Season: Summer, all_year_round
Dietary: Contains Dairy, Contains gluten, contains nuts, contains-eggs, 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.

Ingredients
    Dry 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 (or coconut sugar)
    • Wet ingredients
  • 2 Large eggs (room temperature)
  • 120 g Plain yogurt
  • 60 ml Milk
  • 60 ml Melted butter (cooled, or neutral oil)
  • 1 tsp Vanilla extract
    • Fruit and topping
  • 150 g Fresh raspberries (plus a few extra for topping)
  • 30 g Sliced almonds
Instructions
    Prep
  1. 1
    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.
  2. 2
    Whisk the spelt flour, ground almonds, baking powder, baking soda, and salt in a large bowl until evenly combined.
    3. Batter
  3. 3
    In a separate bowl, whisk the sugar, eggs, yogurt, milk, melted butter, and vanilla until smooth.
  4. 4
    Pour the wet mixture into the dry ingredients. Fold together with a spatula until just combined; a few flour streaks are fine.
  5. 5
    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.
    6. Bake
  6. 6
    Scrape the batter into the prepared pan and smooth the top. Scatter sliced almonds and a few extra raspberries over the surface.
  7. 7
    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.
  8. 8
    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.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-raspberry-almond-breakfast-loaf/
Valentina - Spelt Recipes
Valentina
A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!