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An easy but delicious grape bread recipe made with sweet and juicy grapes that your whole family will adore! You can use different types of grapes, green, red, or mixed grapes. And this grape bread recipe can be made without a mixer!
Growing up my grandmother had this wonderful concord grape bush in her backyard. During the grape season from August to October, you could find me out back picking and eating my fair share of grapes! But I have to admit, I never really thought of baking with these wonderful fruits until recently.
Sure I add them to cheese boards, or turn them into grape juice, but bake with grapes? Not so much. But baking with grapes is genius! Those lovely little gems turn into magic when baked. Grapes break down in the oven and get all sorts of jammy making for a wonderful addition to a bread.
So when I purchased too many grapes the other day. And some are going bad quickly. So, I thought, this is my chance to make grape bread! Sounds amazing, right?!
- Oil vs butter in your quick breads..what’s better? Find out the difference and what I prefer!
- Confused on what the difference is between quick breads and coffeecakes – give this post a read!
- Want to know more about quick breads? Then read this article “What’s quick bread“? and learn more!
Why You Will Love This Grape Bread Recipe
- Use any type of grapes – You can use red, green, golden brown, or mixed grapes for this recipe. I like to quarter mine so they aren’t too big and you get more grape with each bite. If it’s not concord grape season, use seedless red or green grapes so you can make this bread all year round!
- Quick to make – There is no yeast for this recipe. Meaning, it doesn’t need time to rest and rise. With the baking powder and baking soda, your bread will rise in the oven while baking. Also, it only needs 10 minutes of prep time.
- No mixer needed – To make this quick bread, there is no need to bring out your mixer. Just get your spatula and whisk.
- Moist – This recipe will make delicious, soft, moist, and sweet grape breads without adding grape juice. The grapes help add moisture and taste all jammy and sweet once baked!
Here’s what you will need for this recipe:
- Oil – I used oil vs butter in this quick bread to make for a wonderfully moist bread. But you could swap the oil for melted butter instead or melted coconut oil.
- Cinnamon – I stirred in a little cinnamon for a little extra flavor.
- Flour – I used all-purpose flour but you could try swapping out with gluten free flour blend, or try using half whole wheat flour to make it more nutritious.
- Grapes – You can use green, red, or mixed grapes like concord grapes. I used seedless grapes, but if your grapes have seeds you may want to remove those first as those won’t be very tasty when you bite into your bread.
- Baking Powder – This is what makes your bread rise. Do not use baking soda as they are not the same ingredient and are not a 1:1 swap!
- Vanilla – Adds wonderful flavor to the quick bread.
- Milk – I used whole milk, but a low-fat milk or dairy free milk like almond milk will also work.
- Salt – This is a must for any type of quick bread to enhance and bring out the grape flavor. I prefer sea salt but table salt or kosher salt will also work.
How To Make This Easy Grape Quick Bread
Step 1: Preheat the Oven
Preheat oven to 350 degrees F. I like to line my loaf pan with parchment paper but you can also just grease with cooking spray.
Step 2: Mix Ingredients
In a small mixing bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.
In a second large bowl combine oil, eggs, milk, sugar, vanilla. Whisk together until fully combined.
Add your dry ingredient and stir together with a spatula or wooden spoon. Do not overmix at this point or your bread will come out tough and chewy.
Lastly, fold in the grapes.
Step 4: Transfer The Batter Into The Loaf Pan
Transfer batter into loaf pans. Make sure not to overfill your pans. Remember, your breads will rise when baking. I like to sprinkle on a little turbinado sugar for a little sparkle and crunch but this is totally optional.
Step 5: Bake
Transfer pans to the oven. Bake it at 350 degrees F for 60-70 minutes or until the toothpick inserted comes out clean. If some batter is sticking to the toothpick, let it bake for a few more minutes.
Let the bread cool completely before removing it from the pan.
- Measure your flour correctly. Too much flour = dry, dense bread. To measure the right way spoon the flour into your cup and level it off. Do not pack it down. For best results, weigh your flour.
- Do not overmix. Once you add the dry ingredients do not overmix. I like to mix just until the last of the flour has been incorporated. A few lumps are OK, and will bake out! If you keep mixing your bread will end up tough and chewy.
- Nuts: Add nuts like walnuts, pecan, hazelnuts, etc.
- Cranberries: Replace grapes with cranberries.
- Flour Mixture: Replace flour with a combination of all-purpose flour and whole wheat flour for moist and healthier grape breads.
- Zest – You can stir in a little lemon zest or lime zest for a little extra flavor.
- Glaze: Make a glaze by combining powdered sugar and milk in a bowl. Stir in a little vanilla for flavor and drizzle over the cooled bread.
As long as they are covered and placed in a clean container, grape bread can last up to 1 week in your pantry or counter.
Yes, you can! Let your freshly baked bread cool completely before storage. Transfer into freezer bags or resealable containers. Squeeze out all the excess air and seal. Place in your freezer. Freeze for up to 3 months. When ready to consume, thaw and consume. You can also heat it in a toaster or oven.
When the center of your bread sinks, it can mean that it still needs more time in the oven. Use the toothpick method to check the doneness of your bread. If the toothpick inserted comes out cleanly, your bread is ready. But if there is still batter clinging to the toothpick, it needs more time in the oven. The temperature of your oven can also affect the doneness of your bread. Some ovens run at lower temperatures. Check the temperature with an oven thermometer.
Yes you can, just reduce the baking time to 50-60 minutes.
More Recipes To Try
Grape quick bread
- 2 cups (240 g) all-purpose flour *spooned and leveled
- 1 cup (200 g) granulated white sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs room temperature
- ⅔ cup (160 ml) milk
- 2 teaspoons vanilla extract
- ½ cup (120 ml) oil
- 1 ½ cups grapes cut into quarters
- Turbinado sugar optional, for sprinkling on top
- Preheat and prepare pan. Position a rack in the center of your oven and preheat the oven to 350°F (177°C). Spray a loaf pan with cooking spray, or line with parchment paper and then spray with cooking spray.
- Combine dry ingredients. In a mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, cinnamon and salt. Set aside.
- Combine wet ingredients. In a second mixing bowl, whisk together eggs, milk, vanilla extract, and oil until combined.
- Combine wet and dry ingredients. Add the dry ingredients to the wet ingredients and mix together with a spatula or wooden spoon just until just combined. Fold in grapes. Do not overmix.
- Bake. Spoon batter into prepared loaf pan. Bake in a preheated 350°F (177°C) oven for 60-70 minutes until a toothpick inserted into the middle of bread comes out clean or with a few moist crumbs clinging to it (no wet batter) and top springs back to the touch when lightly touched. Remove from the oven and cool completely in the pan on a wire cooling rack.
- Storage: Once cooled, wrap tightly in tinfoil or plastic wrap and keep at room temperature for up to 5 days.
- Freezing: Cool completely, then wrap in tinfoil or plastic wrap and freeze for up to 3 months. Thaw at room temperature before enjoying.
- Grapes – I used seedless red and green grapes but any grape will work. If yours contain seeds, de-seed them first before using them.
- Oil – I use either vegetable or canola oil, but any neutral-tasting oil such as grapeseed or safflower will work. You could also swap with melted butter (this could make the bread a tad drier) or melted coconut oil (this may impart flavor depending on which coconut oil is used).
- Milk – You can use any milk for this recipe. I prefer baking with whole milk for maximum richness, but you can always use a lower fat milk, or a non-dairy milk.