Raspberry Lemon Bread (Dairy/Gluten Free)

If you’re looking for the perfect combination of tart and sweet in a baked treat, raspberry lemon bread is the answer! This moist, flavorful loaf brings together the bright, citrusy zing of lemons and the juicy sweetness of raspberries. Whether enjoyed as a breakfast treat, a midday snack, or a delightful dessert, this bread is a crowd-pleaser that’s as beautiful as it is delicious.

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Why Raspberry Lemon Bread?

Raspberry and lemon are a match made in flavor heaven. The natural tartness of the raspberries complements the bright, refreshing citrus notes of the lemon, creating a balanced and irresistible bite. Plus, the vibrant colors make this loaf as visually stunning as it is tasty.

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Raspberry Lemon Bread Recipe

Prep Time: 15 minutes

Bake Time: 50–55 minutes

Total Time: 1 hour 10 minutes

Servings: 8–10 slices

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Ingredients

For the Bread:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/4 cup avocado oil
• 1/3 cup applesauce
• 1/2 cup coconut sugar
• 2 large eggs
• 1 tablespoon fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1/2 cup of dairy free milk
• 1 cup fresh or frozen raspberries (do not thaw if frozen)

For the Glaze (Optional):

• 1/2 cup powdered sugar
• 1–2 tablespoons fresh lemon juice

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Instructions

1. Preheat the Oven
   • Preheat your oven to 350°F (175°C).
   • Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
2. Mix the Dry Ingredients
   • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream the Butter and Sugar
   • In a large mixing bowl, beat the applesauce, oil, sugar until combined.
4. Incorporate Wet Ingredients
   • Beat in the eggs one at a time, followed by the milk, lemon juice, lemon zest, and vanilla extract. Mix until smooth.
5. Combine Dry and Wet Ingredients
   • Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing to keep the bread tender.
6. Fold in the Raspberries
   • Toss the raspberries in 1/2 tablespoon of gluten free flour to avoid sinking. Gently fold in the raspberries, being careful not to crush them. This prevents the batter from turning pink.
7. Bake the Bread
   • Pour the batter into the prepared loaf pan and smooth the top with a spatula.
   • Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool the Bread
   • Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
9. Prepare the Glaze (Optional)
   • In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Drizzle the glaze over the cooled bread for an extra burst of lemon flavor.

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Tips for the Perfect Raspberry Lemon Bread

1. Fresh vs. Frozen Raspberries: Both work well, but if using frozen raspberries, don’t thaw them to prevent excess moisture in the batter.
2. Room Temperature Ingredients: Ensure your eggs, butter, and yogurt are at room temperature for a smoother batter.
3. Glaze or No Glaze: The bread is delicious on its own, but the glaze adds a touch of sweetness and extra citrusy goodness.

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Serving Suggestions

Raspberry lemon bread is versatile and can be served in many ways:

• Warm with a dollop of whipped cream or dairy-free whipped topping.
• Toasted with a spread of butter or cream cheese.
• Paired with a cup of tea or coffee for a delightful afternoon treat.

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Final Thoughts

This raspberry lemon bread is a delightful way to brighten up your day with fresh, zesty flavors. It’s easy to make and perfect for sharing at brunches, picnics, or any gathering. Plus, it freezes well, so you can always have a slice ready when the craving strikes.

Have you tried this recipe? Let us know how it turned out in the comments below!

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