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Moist and delicious this Lemon Raspberry Bread is the perfect addition to your morning coffee with it’s bursts of citrus and berry flavors.
You guys, I’m so looking forward to Spring – I mean in my eyes it’s literally around the corner! In reality it still seems like it’s far away but I am looking forward to the warm weather, and one way I like to do that is bake for the occasion!
This Lemon Raspberry Bread has fun bursts of both citrus and berry flavors. These two fruits together make seriously the absolute perfect combo ever. And it makes me think of spring which like I said is something to 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! How great is that? I always love recipes where I don’t have to dirty a million dishes because let’s face it, the dishwasher in my house is this lady right here, no dish washing machine unfortunately!
I’m a little biased with this recipe because I’m addicted to all things lemon. It’s one of those flavors that I cant get enough of. You can see some of my addictions with this creamy and delicious Lemon Blueberry Cream Pie, or maybe these Iced Lemon Sugar Cookies. Oh and how can I forget this Lemon Poppyseed Cake!
Lemon just pairs with pretty much anything, but this Lemon Raspberry Bread has to be one of my all time favorite pairings thus far. With the tart but sweet 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.
If you’re gearing up for Spring and you’re wanting something to get you excited and in the mood and over these winter blues, this Lemon Raspberry Bread is just what you need to perk you up. The perfect pairing between sweet and tart with a burst of flavor in each bite!
Lemon Raspberry Bread
- 1/2 cup butter melted
- 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.
- 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!
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Love Quick Breads? Try these recipes:
Peanut Butter Chocolate Chip Bread
For all bread recipes go HERE, for all snacks go HERE and for the Recipe Index go HERE.
This is the best recipe, everyone loves it!
I have also added 3/4 cup white chocolate morales, which turned out perfectly 🥰.
Thank you Peggy! Love the feedback, thanks for stopping by.
I have made this many times! Its best ever! Actually, today im going to try blueberries instead. Love it!
Nice! Love the feedback Cheryl! Thanks for stopping by.
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
You are so welcome Jamielou! Awesome feedback, thanks for stopping by.
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!!
You are so welcome Kat! Thank you for the feedback.
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!
This bread easy to make and SOOO YUMMY! it only lasted maybe an hour:)
Nice! Thanks for stopping by Jill.
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.
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.
Hey, thinking about making this cake! Do you/anyone know how many calories for 1 piec or a 100 grams? Thank you!
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.
So many to choose from. Thank you for sharing.
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!
That’s awesome Becky! Thanks for stopping by.
Excellent recipe! I changed the glaze to raspberry garnished with lemon zest. Highly recommend this recipe. Thank you!
You are so welcome Cheryl, thank you so much for taking the time to leave some positive feedback.
Can I freeze the Lemon Rasp Bread? Thanks, can’t wait to try it Diane Schmidt
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.
I have some frozen blueberries, would that work?
Yes that should work as a substitute.
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.
Can I use frozen raspberries??
I would thaw them first and then let them drain a bit – you don’t want to introduce more liquid.
My 2 year old is in LOVE with this lemon raspberry bread. He asks for more of “that yummy bread” almost every morning!