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Quick Lemon Raspberry Bread Loaf Recipe with Zesty Glaze

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A quick and easy lemon raspberry bread loaf with a bright, refreshing flavor and a tangy-sweet glaze. Moist and tender, perfect for a snack or dessert.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup (115 g) unsalted butter, softened
  • ¾ cup (150 g) granulated sugar
  • 2 large eggs, room temperature
  • Zest from 2 lemons
  • ¼ cup (60 ml) fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup (about 125 g) fresh raspberries
  • For the glaze:
  • 1 cup (120 g) powdered sugar
  • 2–3 tablespoons fresh lemon juice
  • Pinch of lemon zest (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or line it with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, and salt.
  3. In a separate bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time to the butter mixture, beating well after each addition. Mix in lemon zest, lemon juice, and vanilla extract.
  5. Gradually fold the dry ingredients into the wet ingredients using a rubber spatula until just combined. Do not overmix.
  6. Gently fold in the fresh raspberries, being careful not to crush them.
  7. Spoon the batter evenly into the prepared loaf pan and smooth the top.
  8. Bake for 50-60 minutes, starting to check at 50 minutes with a toothpick. It should come out clean or with a few moist crumbs. Tent with foil if the top browns too quickly.
  9. Cool the bread in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
  10. Whisk powdered sugar with 2-3 tablespoons lemon juice until smooth and pourable to make the glaze.
  11. Drizzle the glaze over the cooled bread and sprinkle with a pinch of lemon zest if desired.

Notes

Use fresh raspberries for best results; if using frozen, toss lightly in flour before folding in to prevent bleeding. Do not overmix the batter to keep the bread tender. Glaze only after the bread is fully cooled to avoid melting.

Nutrition

Keywords: lemon raspberry bread, quick bread, lemon glaze, easy dessert, moist bread, raspberry loaf, lemon zest, sweet bread

Find it online: https://tempotaste.com/quick-lemon-raspberry-bread-loaf-recipe-with-zesty-glaze-easy-and-moist/