Quick to mix and bake, my Lemon Raspberry Bread is great for dessert, breakfast, or snacks. It’s loaded with fresh raspberries and drenched in a lemon and sugar glaze. Perfect with tea, coffee, or a glass of milk.
One of my favorite things to bake is a good, sweet, quick bread. Quick breads are much easier to make than cakes (no frosting or fiddly work) and way quicker than yeast breads (no kneading, no icing). And they can easily be served for dessert, breakfast, or a snack. How great is that!
I often see recipes that pair lemon and blueberries, and that’s a combination that I always enjoy! However, I also really like raspberries. They’re sweet and tart, and they go so well with lemon.
That’s why I used them in this delicious Lemon Raspberry Bread recipe. 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!
Recipe Snapshot: Lemon Raspberry Bread
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 5 minutes
Servings: 12
Cuisine: American
Cooking Method: Oven
Primary Ingredients: Butter, sugar, eggs, flour, milk, lemon, raspberries
Skill Level: Easy
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WHAT PEOPLE ARE SAYING …
⭐⭐⭐⭐⭐
“Made this bread this morning and it is amazing!!!! Will definitely make it again! Such a fresh flavour.”
— Krista
Why You’ll Like About This Recipe
- It comes together very quickly, making it perfect for busy schedules.
- The tart raspberries and zesty lemon are a wonderful combination.
- Its moist, tender texture is just lovely.
Ingredient Notes
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This easy recipe uses mostly standard pantry ingredients such as butter, sugar, eggs, flour, baking powder, and milk, along with:
- Lemon – Fresh lemon (both the zest and juice) adds a beautiful bright flavor that complements the raspberries very well.
- Fresh Raspberries – Fresh raspberries add a tangy sweetness along with a great texture contrast. I know that fresh raspberries can be expensive, but you’ll only need 3/4 of a cup for this recipe.
- Powdered Sugar – For an optional finishing touch before serving.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
Recipe Variations
- Blueberry Lemon Bread – Substitute blueberries for the raspberries.
- Cherry Lemon Bread – Use fresh, canned, or thawed frozen pitted cherries in place of the raspberries.
- Strawberry Lemon Bread – Used sliced fresh strawberries instead of raspberries.
- Gluten-Free Option: –Use a gluten-free flour blend in place of all-purpose flour.
How to Make Lemon Raspberry Quick Bread
STEP 1. Preheat the oven to 350 degrees. Grease and flour a 9×5 inch loaf pan.
STEP 2. In a medium bowl, sift together the flour, baking powder, and salt.
STEP 3. 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.
STEP 4. Add the dry mixture to the creamed mixture alternately with the milk.
STEP 5. Stir in the lemon rind and raspberries.
STEP 6. Turn the batter into the prepared loaf pan.
STEP 7. Bake 45 minutes to 1 hour or until a tester inserted in the center of the loaf comes out clean.
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STEP 8. While the cake bakes, stir together the 1/4 cup sugar and lemon juice. Stir the mixture occasionally while the cake is baking. The sugar will melt into the juice as it sits.
STEP 9. Remove the bread from the oven and immediately pierce it all over with a skewer or toothpick. Spoon the lemon glaze evenly over the cake.
STEP 10. Cool it in the pan for 15-20 minutes. Turn out onto a rack and cool completely. Dust with powdered sugar before serving, if desired.
Serving and Storage Suggestions
- This bread pairs really well with a drizzle of salted caramel sauce, a dollop of freshly whipped cream, or a scoop of vanilla ice cream. Of course, a light dusting of powdered sugar goes without saying.
- Store in an airtight container at room temperature for up to 3 days or well-wrapped in the refrigerator for up to a week. To freeze, I wrap it tightly in plastic wrap, followed by a layer of foil. It will keep for about 3 months in the freezer. Thaw it at room temperature before serving.
Questions and Answers: Lemon Raspberry Bread
- Can I use frozen raspberries?
Yes, you can use frozen raspberries. Just make sure to thaw and drain them well before adding to the batter. - Can I use lime instead of lemon?
Sure. Lime can be used in place of lemon for a different but equally delicious flavor.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
Thank you for stopping by. It means a lot to have you here.
Recipe
Lemon Raspberry Bread
Ingredients
For the bread:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 6 tablespoons butter room temperature
- 1 cup granulated sugar
- 2 eggs room temperature
- ½ cup milk
- Grated rind (zest) of 1 lemon
- ¾ cup fresh raspberries
For the glaze:
- ¼ cup sugar
- Juice of 1 lemon
For serving:
- 1 teaspoon confectioner's (powdered) sugar optional
Instructions
- Preheat the oven to 350 degrees. Grease and flour a 9×5 inch loaf pan.
- In a medium bowl, sift together the flour, baking powder, and salt.1 ½ cups all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon 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.6 tablespoons butter, 1 cup granulated sugar, 2 eggs
- Add the dry mixture to the creamed mixture alternately with the milk.½ cup milk
- Stir in the lemon rind and raspberries.Grated rind (zest) of 1 lemon, ¾ cup fresh raspberries
- Turn the batter 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 the mixture occasionally while the cake is baking. The sugar will melt into the juice as it sits.¼ cup sugar, Juice of 1 lemon
- Remove the bread from the oven and immediately pierce it all over with a skewer or toothpick. Spoon the lemon glaze evenly over the cake.
- Cool it in the pan for 15-20 minutes. Turn out onto a rack and cool completely. Dust with powdered sugar before serving, if desired.1 teaspoon confectioner's (powdered) sugar
Notes
- Store in an airtight container at room temperature for up to 3 days or well-wrapped in the refrigerator for up to a week.
- To freeze, wrap tightly in plastic wrap, followed by a layer of foil. It will keep for about 3 months in the freezer. Thaw it at room temperature before serving.
Nutrition Information
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 healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on July 8, 2015. It has been updated with new photos and additional information.
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!!