Preheat your oven to 180 degrees (fan forced if possible)
In a separate bowl, mix together all of your wet ingredients.
Slowly add your wet ingredients into your dry ingredients and blend together with a hand mixer. Mix until everything has come together.
Fold in your raspberries (and walnuts if you are adding them) with a silicone spatula. Be careful not to over mix and break your berries.
Line a loaf pan with parchment paper.
Pour your batter into the loaf pan and distribute evenly.
Sprinkle your combined coconut sugar and cinnamon topping over the top of your bread. You can skip this step, but it gives the loaf a nice crust on top.
Bake for 40 minutes, or until golden brown and a knife comes out cleanly when inserted into the center of your loaf.
Using the parchment paper as a sling, remove your loaf from the hot pan and allow it to cool on the parchment paper.
Once your loaf has cooled off significantly, slice it and enjoy!
