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Moist and delicious, this Lemon Raspberry Bread is the perfect sidekick to your morning coffee with its bursts of citrus and berry flavors.

Lemon bread with raspberries and icing, sliced into 6 pieces.
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Why We Love This Recipe

  • This Lemon Raspberry Bread has fun bursts of both citrus and berry flavors. These two fruits together make the absolute most perfect combo ever. And it makes me think of spring which is something I look forward to!
  • I like to keep my quick breads simple and tasty. This Lemon Raspberry Bread whips up in minutes and is made in one bowl.
  • With the sweet and tart lemon glaze dripping over the top, this bread couldn’t get much better! The glaze really does it, but I love glaze on all my sweet breads.

Ingredients

The ingredients are all simple baking ingredients that are common pantry items.

  • Melted Butter – Melt in the microwave and let cool for 10-15 minutes.
  • Sugar – White, granulated sugar.
  • Eggs – Room temperature for the best results.
  • Lemon Juice and Lemon Zest – Roll the lemon on the counter gently using your palm to release the juices. Zest before cutting open to juice.
  • All-Purpose Flour – Sifted, either through a flour sifter or just fluff gently with a fork and spoon into the measuring cup.
  • Baking Powder – Make sure yours hasn’t expired. If it has, it can affect the rise.
  • Milk – Any kind of milk; keep in mind that nut milks can add sweetness.
  • Raspberries – Fresh, preferably from your local farmer’s market!
  • Powdered Sugar

How To Make Lemon Raspberry Bread

See the recipe card below for full, detailed instructions

Mixing bread ingredients together in a mixing bowl.
Adding milk to quick bread batter in a mixing bowl.
Quick bread batter with fresh raspberries.
Lemon Raspberry bread batter in a loaf pan.
Baked loaf of lemon raspberry bread in a loaf pan.
Powdered sugar, milk and lemon zest in a small dish.
Spooning icing onto a loaf of quickbread.
  • Mix together all of the ingredients for the batter, adding the raspberries last.
  • Pour into a loaf pan and spread evenly.
  • Bake until a toothpick comes out clean.
  • Mix powdered sugar with milk and lemon zest for the icing.
  • Drizzle the icing over the bread.

Storage

Room Temperature: Store the bread in a cool, dry place, like the kitchen counter, for up to 3 days.

Refrigerate: Beyond the 3 days, you can refrigerate but keep in mind your bread may dry out in the fridge.

Freeze: If you plan to freeze a whole loaf, do not glaze. Wrap the unglazed loaf in plastic wrap and then wrap in foil or place in a freezer bag, squeezing out as much air as possible. Freeze for up to 6 months. Thaw at room temperature, then make and add the glaze.

Helpful Tips

  • Only slice what you plan to eat. This will keep your bread fresher a little longer.
  • For an extra thick glaze, drizzle in stages. While warm, drizzle on a third of the glaze. About an hour later, another third. An hour after that, the rest of the glaze.
  • Make sure all of your ingredients are room temperature.
  • Blueberries or blackberries can replace the raspberries if desired.
  • Mini loaves: fill greased pans almost all the way up to the top and bake at 350℉ until a toothpick inserted into the center comes out clean. The time it takes will depend on the size of your pans.
  • Muffins: Fill greased or lined muffin cups ¾ full and bake at 425℉ for 5 minutes then lower to 350℉ for an additional 16-20 minutes.
Slices of lemon raspberry quick bread.

More Sweet Breads

Recipe
lemon raspberry bread for social media

Lemon Raspberry Bread

4.43 from 42 votes
Moist and delicious this Lemon Raspberry Bread is the perfect sidekick to your morning coffee with its bursts of citrus and berry flavors.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 slices

Ingredients
  

  • 1/2 cup butter melted and slightly cooled
  • 1 cup sugar
  • 2 eggs
  • Juice and zest of 1 lemon
  • 1 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 cup milk
  • 1 cup raspberries

Glaze:

  • 1 cup powdered sugar
  • 3-4 tablespoon lemon juice
  • 1 tablespoon lemon zest
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Instructions
 

  • Preheat oven to 350 degrees F.
  • In large bowl mix together your butter and sugar and stir until incorporated.
  • Add in your eggs and lemon juice and zest and stir until blended.
  • Slowly add in your flour and baking powder mixing slightly before adding in your milk.
  • Stir until well blended, some lumps are fine.
  • Fold in your raspberries breaking them apart while stirring.
  • Spray a 9″x5″ loaf pan with non-stick cooking spray and pour batter inside.
  • Bake for about 1 hour or until center is set and toothpick comes out clean.
  • Remove from oven, cool in pan for about 5 minutes before removing to wire rack to cool completely.
  • Meanwhile mix together all your glaze ingredients, once bread is cooled pour glaze over top and spread out.
  • Cut and serve!

Notes

No raspberries? Try blackberries or blueberries.
Want to make this ahead? Cool the loaf, then wrap well and place in a bag to freeze. Glaze just before serving.

Nutrition

Calories: 377kcalCarbohydrates: 61gProtein: 5gFat: 13gSaturated Fat: 8gTrans Fat: 1gCholesterol: 73mgSodium: 125mgPotassium: 145mgFiber: 2gSugar: 41gVitamin A: 444IUVitamin C: 7mgCalcium: 57mgIron: 1mg

Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.

 

Allison

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Comments

  1. Elena says:

    Flopped. Not sure what I did wrong. Too much butter.

  2. Mary says:

    Mine didn’t rise very high. Did anyone else have a problem? It seems a little odd that the only leveling is baking powder, no salt no baking soda. It was easy taste great, but I wish mine rose a little higher.

  3. Tina Jacobsen says:

    This turned out really good. I follow recipes usually just as written. I didn’t get to this time.
    I did not have enough AP flour so i used a mix of AP and cake flower. This is a very easy recipe. I made it in a mini loaf pan and it turned out beautifully. Yummy.
    Thanks for the recipe.

    1. Kristin says:

      You are so welcome Tina! Love the awesome feedback, thanks for stopping by.

  4. Peggy says:

    This is the best recipe, everyone loves it!
    I have also added 3/4 cup white chocolate morales, which turned out perfectly 🥰.

    1. Kristin says:

      Thank you Peggy! Love the feedback, thanks for stopping by.

  5. Cheryl says:

    I have made this many times! Its best ever! Actually, today im going to try blueberries instead. Love it!

    1. Kristin says:

      Nice! Love the feedback Cheryl! Thanks for stopping by.

  6. Jamielou says:

    Oh My Gosh!! Fresh lemon, fresh raspberries..simple, easy,fast! I make small loaves to give out to friends ,so I don’t eat it all! I did cut sugar in half, threw in a splash or 2 of vanilla…& 1 small loaf I added fresh basil. Weird right? But yum yum yum ! Thanks

    1. Kristin says:

      You are so welcome Jamielou! Awesome feedback, thanks for stopping by.

  7. Kat Sanford says:

    I’ve made this a couple of times now and love it every time! I often use frozen raspberries that I allow to thaw, and then I use the raspberry juice to make the glaze instead of lemon juice. It ends up being pepto bismol pink but it’s sooooooo delicious! Thanks for the great recipe!!

    1. Kristin says:

      You are so welcome Kat! Thank you for the feedback.

  8. Raymond J. Morneau says:

    Straightforward! Easy for me … flowed together like a good yoga session!!!
    Thank You, Kristin, and Yellow Brick Crew!
    I worried when mixing that my batter was too thin/runny— but it baked up fine. Finger lick of batter tasted flat – so I added a very scant 1/4 tsp of salt (“pinch”).
    I got my glaze way too thin … ran all over … I must monitor my lemon juice / p.sugar ratio better next time!
    Thanks again, Kristin!

  9. Jill Bonilla says:

    This bread easy to make and SOOO YUMMY! it only lasted maybe an hour:)

    1. Kristin says:

      Nice! Thanks for stopping by Jill.

  10. Frank says:

    Hi. The recipe looks delicious. I have no lemons, but I have fresh oranges. Could one substitute an orange for a lemon? At Thanksgiving I’ve made fresh cranberry sauce with orange & raspberry and it’s quite good. Wondering if it would work here.

    1. Kristin Maxwell says:

      Yes you could swap the lemon for orange. Keep in mind that an orange is sweeter, so especially for the frosting you may not need as much sugar.

  11. Kine says:

    Hey, thinking about making this cake! Do you/anyone know how many calories for 1 piec or a 100 grams? Thank you!

    1. Kristin Maxwell says:

      I added nutritional content to the recipe, but please note that this is for informational purposes only. If you want more something more precise please check out the many nutritional calculators online.

  12. Rebecca Payne says:

    So many to choose from. Thank you for sharing.

  13. Becky says:

    This recipe is wonderful! I didn’t have a lemon (quarantine baking), so I subbed lemon juice.
    I made 2 loaves, one for now, one for the freezer!

    So glad I found this recipe!

    1. Kristin says:

      That’s awesome Becky! Thanks for stopping by.

  14. Cheryl says:

    Excellent recipe! I changed the glaze to raspberry garnished with lemon zest. Highly recommend this recipe. Thank you!

    1. Kristin says:

      You are so welcome Cheryl, thank you so much for taking the time to leave some positive feedback.

  15. Diane Schmidt says:

    Can I freeze the Lemon Rasp Bread? Thanks, can’t wait to try it Diane Schmidt

    1. Kristin says:

      Yes you can freeze the bread. Skip the glaze and wrap the cooled bread in plastic wrap then foil and then in a freezer bag. It should stay fresh at least 2 months.

  16. Tracy Fish says:

    I have some frozen blueberries, would that work?

    1. Kristin says:

      Yes that should work as a substitute.

  17. Mary Tuerk says:

    This had a great flavor but looked really flat in my 9X5 pan. Next time I am going to use my 8X4 and see if that helps.

  18. Freda sultana says:

    Can I use frozen raspberries??

    1. Kristin says:

      I would thaw them first and then let them drain a bit – you don’t want to introduce more liquid.

  19. Amanda says:

    My 2 year old is in LOVE with this lemon raspberry bread. He asks for more of “that yummy bread” almost every morning!