One of my favorite things to bake is a good, sweet, quick bread. Quick breads are easier than a cake (no frosting or fiddly work) and way quicker than a bread (no kneading, no rising). And they can easily be served for either dessert, breakfast, or a snack. How great is that!
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.
[clickToTweet tweet=”This Lemon Raspberry Bread is baked and then drenched with a lemon-sugar glaze!” quote=”This Lemon Raspberry Bread is baked and then drenched with a lemon-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!
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 powdered sugar before serving, if desired.
Enjoy! All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.
For the bread:
For the glaze:
More quick sweet bread recipes you might enjoy from around the internet:
All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.
- Chocolate Chip Banana Bread from Joy the Baker
- Orange Bread from Simply Recipes
- Cinnamon Raisin Quick Bread from Weelicious
- Glazed Cranberry Quick Bread with Crystallized Ginger from Cookin’ Canuck
- Red Velvet Quick Bread with Cream Cheese Filling from Taste and Tell
What I was up to…