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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.Pin this recipe for later!
Table of Contents
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.
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 recipe card below for ingredient quantities and full instructions.
- 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.
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.
- 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.
More Sweet Breads
Lemon Raspberry Bread
- 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
- 1 cup powdered sugar
- 3-4 tablespoon lemon juice
- 1 tablespoon lemon zest
- 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!