Recipes » Bread Recipes » Lemon Raspberry Bread

Lemon Raspberry Bread

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5 from 1 vote
Lemon Raspberry Bread - a quick bread drenched with a lemon and sugar glaze is perfect for dessert, breakfast, or snack. Serve with tea or coffee.
Prep Time 20 minutes
Cook Time 45 minutes
Lemon Raspberry Bread - a quick bread drenched with a lemon and sugar glaze is perfect for dessert, breakfast, or snack. Serve with tea or coffee. https://www.lanascooking.com/lemon-raspberry-bread/

Lemon Raspberry Bread – a quick bread drenched with a lemon and sugar glaze is perfect for dessert, breakfast, or snack. Serve with tea or coffee.

One of my favorite things to bake is a good, sweet, quick bread. Quick bread is easier than a cake (no frosting or fiddly work) and way quicker than a yeast bread (no kneading, no icing). And they can easily be served for either dessert, breakfast, or a snack. How great is that!

Lemon Raspberry Bread - a quick bread drenched with a lemon and sugar glaze is perfect for dessert, breakfast, or snack. Serve with tea or coffee. https://www.lanascooking.com/lemon-raspberry-bread/

I often see recipes with a pairing of lemon and blueberries and that is a combination that I always enjoy! However, I also really like raspberries. They’re sweet and tart and they also go so well with lemon.

That’s why I used them in this delicious Lemon Raspberry Bread that I’m sharing with you today. This bread mixes up quickly and after baking it’s drenched with a lemon and sugar glaze.

The day after I baked this loaf, we had guests over and I served slices of this quick bread with a drizzle of salted caramel sauce and a dusting of powdered sugar. Yum!

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How to Make Lemon Raspberry Bread

Preheat the oven to 350 degrees. Grease and flour a 9×5 inch loaf pan.

Mix dry ingredients for Lemon Raspberry Bread

In a medium bowl, sift the flour, baking powder, and salt.

Mixing ingredients for Lemon Raspberry Bread

In a large mixing bowl, cream the butter and 1 cup of sugar. Add the eggs one at a time, mixing well after each addition. Add the dry mixture to the creamed mixture alternately with the milk.

Stir in lemon rind and raspberries

Stir in the lemon rind and raspberries.

Lemon Raspberry Bread batter in loaf pan and ready to bake

Turn into the prepared loaf pan. Bake 45 minutes to 1 hour or until a tester inserted in the center of the loaf comes out clean.

Glaze for Lemon Raspberry Bread

While the cake bakes, stir together the 1/4 cup sugar and lemon juice. Stir occasionally while the cake is baking. The sugar will melt into the juice as it sits.

Apply glaze for Lemon Raspberry Bread

Remove the bread from the oven and pierce all over with a skewer or toothpick. Spoon the lemon glaze all over the cake. Cool for 15-20 minutes. Turn out onto rack and cool completely. Dust with powdered sugar before serving, if desired.

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Lemon Raspberry Bread - a quick bread drenched with a lemon and sugar glaze is perfect for dessert, breakfast, or snack. Serve with tea or coffee. https://www.lanascooking.com/lemon-raspberry-bread/

Lemon Raspberry Bread

Lemon Raspberry Bread – a quick bread drenched with a lemon and sugar glaze is perfect for dessert, breakfast, or snack. Serve with tea or coffee.
5 from 1 vote
Print It Rate It
Course: Breads
Cuisine: American
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 12 servings
Calories: 208kcal
Author: Lana Stuart

Ingredients

For the bread:

  • 6 tablespoons butter room temperature
  • 1 cup sugar
  • 2 eggs room temperature
  • 1 ½ cups all-purpose flour sifted
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup milk
  • Grated rind of 1 lemon
  • ¾ cup fresh raspberries

For the glaze:

  • Juice of 1 lemon
  • ¼ cup sugar

For serving:

  • 1 teaspoon confectioner’s sugar optional

Instructions

  • Preheat the oven to 350 degrees. Grease and flour a 9×5 inch loaf pan.
  • In a medium bowl, sift the flour, baking powder, and salt.
  • In a large mixing bowl, cream the butter and 1 cup of sugar. Add the eggs one at a time, mixing well after each addition. Add the dry mixture to the creamed mixture alternately with the milk.
  • Stir in the lemon rind and raspberries. Turn into the prepared loaf pan.
  • Bake 45 minutes to 1 hour or until a tester inserted in the center of the loaf comes out clean.
  • While the cake bakes, stir together the 1/4 cup sugar and lemon juice. Stir occasionally while the cake is baking. The sugar will melt into the juice as it sits.
  • Remove the bread from the oven and pierce all over with a skewer or toothpick. Spoon the lemon glaze all over the cake. Cool for 15-20 minutes.
  • Turn out onto rack and cool completely.
  • Dust with confectioner’s sugar before serving, if desired.

Notes

Nutrition Information

Serving: 1 | Calories: 208kcal | Carbohydrates: 35g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 149mg | Potassium: 54mg | Fiber: 1g | Sugar: 22g | Vitamin A: 233IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 1mg

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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29 Comments

  1. Made this bread this morning and it is amazing!!!! Will definitely make it again! Such a fresh flavour. I added a few spoonfuls of Activia lemon yogurt and a tsp of vanilla to it and came out nice and moist! Thanks for my new favourite recipe!!

  2. Oh I just love lemon! This would be so welcome, especially in the hot summer afternoons.
    Glad to see that you are back in the kitchen.

    Miss P

  3. Quick breads of any kind always remind me of my mother – she always made them because they were a quick and easy way to satisfy a sweet tooth!! This is definitely one she would love!

    1. This one is particularly good for almost any time of day, too. Breakfast, lunch, dinner, snack…whatever.

  4. I can never resist a good quick bread – easy to make and almost always tastier than any other dessert on the table. Lemon and raspberry sounds like a fantastic combination!

    1. They are, Dara, but I also like them because I don’t care for baking so much. At least all that fiddly stuff with frostings and fillings and such. I do them occasionally, but I’d so much rather mix up a quick batter like this and pour a glaze over it!

  5. I love breads where you poke holes and drown it in a glaze! It just makes them so ridiculously irresistible. :) And I love baking with raspberries, too! I just wish they weren’t so expensive so I wouldn’t have to feel guilty about mixing them into batter!

  6. Quick breads are a summer staple in my house. Bless you for including such a healthy amount of lemon zest in this bread. I’m sure the lemony tang perfectly accentuates the sweet raspberries.

    1. You’re right, there is a lot of zest in the batter plus that lemon and sugar glaze just adds all that much more!

  7. Lemon and Raspberries are hubbys’ favourites. Shall be treating him. Thank you for recipie.

  8. I know I would love this; lemon and raspberry are favorites and together they are simply divine. I love me some tart!