Lemon Raspberry Bread
This lemon raspberry bread is a gluten-free treat that’s moist, flavorful, and easy to make. Bright lemon and sweet raspberries come together in every bite for a fresh, balanced flavor. It’s a simple bread that feels special and one you’ll find yourself coming back to again and again.
One of the things I love most about this lemon raspberry loaf is how moist it stays. A dry, sweet bread that only gets drier over time just doesn’t cut it for me.
This one retains its tender texture and stays moist from the first slice to the last.
On a side note
This recipe has a fun backstory that makes it feel a little more special. I came across it through Mandy Patinkin on social media, where he was enjoying a slice of lemon raspberry bread from his niece’s bakery
His niece, Erin Patinkin, co-owns Ovenly with Agatha Kulaga, and the original recipe comes from one of their cookbooks.
I adapted that recipe to create this gluten-free, vegan version you see here.
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How to make lemon raspberry bread
What you’ll need
A large bowl, a medium bowl, a microplane, a whisk, a rubber spatula, a bread pan, parchment paper, and oil spray.
The ingredients – flours, sugar, baking powder, salt, milk, fresh lemon, oil, poppy seeds, and frozen raspberries.
In a large bowl, add oil and sugar and whisk until blended.
Zest two lemons, and add fresh lemon juice to the bowl and whisk until combined. It should thicken somewhat.
Add the dry ingredients to a different bowl and mix until combined.
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Add half of the dry ingredients and stir until combined.
Add the milk and mix until combined.
Note: the mixture will be watery, but don’t worry.
Add the remaining flour mixture and stir.
Add the frozen raspberries.
Fold in the fruit and add the batter to the pan. Add extra raspberries on top.
Bake for 60 minutes.
Let the bread cool in the pan for at least 10 minutes before removing from the pan.
Here’s how I remove it. I grasp the parchment paper on each side of the long side of the pan and carefully lift.
This is such a great tasting bread! I hope you try it.
I hope you enjoyed this lemon raspberry bread recipe. It’s definitely one of our favorites.
Other sweet bread recipes
And as always, may all your dishes be delish!
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Lemon Raspberry Bread
Ingredients
- 1/2 cup olive oil (light)
- 3/4 cup sugar (cane)
- zest of 2 lemons
- 3 tablespoons lemon juice
- 1 teaspoon vanilla
- 1 cup almond flour (or 2 1/2 cups flour of choice)
- 1 cup oat flour
- 1/2 cup coconut flour
- 1 teaspoon baking powder
- 3/4 teaspoon salt (sea salt)
- 1/4 cup poppy seeds
- 1/2 cup almond milk (or milk of choice
- 1 1/2 cup raspberries (frozen)
Instructions
- Preheat the oven to 350 F. Line a loaf pan with parchment paper and add a little oil. Using your hands, grease the paper with the oil.
- In a large bowl, add oil and sugar and whisk until combined.1/2 cup olive oil, 3/4 cup sugar
- Add lemon zest, lemon juice, vanilla extract, and whisk until the mixture thickens.zest of 2 lemons, 3 tablespoons lemon juice, 1 teaspoon vanilla
- In a smaller mixing bowl, add the dry ingredients and mix together with a spatula.1 cup almond flour, 1 cup oat flour, 1/2 cup coconut flour, 1 teaspoon baking powder, 3/4 teaspoon salt, 1/4 cup poppy seeds
- Add half the dry ingredients to the bowl of wet ingredients and mix together until just combined. Do not overmix.
- Add almond milk and gently mix until just combined – again don't overmix.1/2 cup almond milk
- Add the rest of the dry ingredients and mix until ALMOST combined – remember, don't overmix.
- Add most of the frozen raspberries and fold them into the batter. (Leave 2 tablespoons of the berries out).1 1/2 cup raspberries
- Transfer the bread batter to the prepared loaf pan and sprinkle the rest of the raspberries on top of the batter.
- Bake for 60 minutes or until your cake tester comes out clean.
- Let the bread cool in the pan for at least 10 minutes before removing it from the pan and placing it on a wire rack. (I grasp the parchment paper along both of the long ends and lift it out.) Remove the parchment paper.Wait another 5 – 10 minutes before cutting into the bread with a serrated long knife.
- Plate, eat, and enjoy.
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Helpful tips
- This recipe is gluten-free, but you can use 2 1/2 cups of all-purpose or whole wheat flour instead.
- Since there are no eggs, this bread is also vegan.
- Frozen raspberries work best because they hold their shape better. If using fresh berries, freeze them on a parchment-lined pan first.
- The bread doesn’t need a glaze, but you can make one with raspberries, lemon juice, and confectioners’ sugar.
- Don’t overmix the batter. Stir just until combined at each step.
Nutrition
Originally published in July 2022.
Lemon and berries are such a classic combo, and this bread was moist and tender.
Thanks so much, Beth!
I love that you can make this bread using all purpose flour instead. This is wonderful to make with fresh raspberries and the flavors of the berries and lemon work perfectly together.
Thanks, Vicky! 🙂
Love a good bread that has berries in them. The lemon and raspberries is a good pair. I love it toasted with some butter.
Thanks, Mirlene!
I love the raspberry and lemon combination! Very good.
Thanks, Kelley. Me too!
Lemon and raspberry is one of my favorite combos! We made this bread yesterday and it turned out perfectly! Thanks for sharing.
Thanks so much, Tayler. I’m so glad to hear that.