Easy Lemon Raspberry Bread

Why I Love This Recipe

• It comes together very quickly, making it perfect for busy schedules.
• The tart raspberries and zesty lemon are a wonderful combination.
• It’s 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.

How I Make Lemon Raspberry Quick Bread

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

2. In a medium bowl, sift together the flour, baking powder, and salt.
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.
4. Add the dry mixture to the creamed mixture alternately with the milk.
5. Stir in the lemon rind and raspberries.
6. Turn the batter into the prepared loaf pan. 
7. Bake 45 minutes to 1 hour or until a tester inserted in the center of the loaf comes out clean.

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.
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.
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.

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.

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.

More Recipes You’ll Like

If you enjoyed this recipe, you’ll also want to check out my Old Fashioned Gingerbread with Lemon Glaze, Apple Bread with Praline Topping, Black Walnut Pumpkin Bread, Banana Nut Bread, Cheddar Dill Quick Bread, and Cheesy Onion and Herb Bread recipes!

Recipe

Lemon Raspberry Bread

Quick to make, my Lemon Raspberry Bread is great for dessert, breakfast, or snacks. It's loaded with raspberries and drenched in lemon glaze.

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Course: Breads

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 12 servings

Calories: 209kcal

Author: Lana Stuart

Ingredients

For the bread:

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

For the glaze:

• ▢ Juice of 1 lemon
• ▢ ¼ cup sugar

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.
• 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 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.
• 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.

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

Serving 1sliceCalories 209kcalCarbohydrates 34gProtein 3gFat 7gSaturated Fat 4gPolyunsaturated Fat 0.5gMonounsaturated Fat 2gTrans Fat 0.2gCholesterol 44mgSodium 144mgPotassium 56mgFiber 1gSugar 22gVitamin A 233IUVitamin C 2mgCalcium 42mgIron 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 healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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