Lemon Raspberry Bread

Lemon Raspberry Bread

Delicious

This irresistible lemon raspberry bread recipe is moist, flavorful, and fun to make. It’s bound to become your new favorite gluten-free dessert!

1 hour 10 minutes

Recipe Snapshot

Total time

10 pieces

Servings

Yellow Wavy Line

Ingredients

– olive oil (light) – sugar (cane) – zest of lemons – lemon juice ...

Find the full list on the blog

1

– Gather the ingredients – flours, sugar, baking powder, salt, milk, fresh lemon, oil, poppy seeds, and frozen raspberries.

2

– In a large bowl, add oil and sugar.

3

– Whisk until blended.

4

– Use the microplane to zest lemons and add the lemon zest to the bowl. Juice one of the lemons and measure out the fresh lemon juice and add it to the bowl.

5

– Whisk until the mixture thickens.

6

– Add the dry ingredients to a medium bowl – flours, baking powder, salt, and poppy seeds.

7

– Take a rubber spatula and mix until combined.

8

– Add half of the dry ingredients to the large bowl of wet ingredients.

9

– Stir until just combined.

10-1

– Pour in the milk and...

10-2

– ...mix until combined.

11

– Add the rest of the flour mixture and stir until just combined.

12

– Add frozen raspberries.

13-14

– Bake. When ready, test with either a cake tester or a toothpick. The tester should come out clean when removed from the bread. – Let the bread cool in the pan before removing from the pan.

15

– Place on a wire rack and peel the parchment paper away from the lemon raspberry loaf.

&

– Time to cut some pieces. Enjoy!

Hi, I'm Elaine! I'm so glad you stopped by. I am...

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