Lemon Raspberry Bread

square view of a board with cut sweet bread on it with two plates in the back

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

Course Breakfast

Cuisine American

Keyword gluten free, lemon poppy seed bread, raspberry bread, sweet bread, vegan bread

Prep Time 10

Cook Time 1

Total Time 1 10

Servings pieces

Calories 243kcal

Author Elaine Benoit

Equipment

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
Smile
Enjoy

Notes

Helpful tips

I eat a lot of gluten free baked goods as I love to experiment to see if my concoctions work. If you want to use all purpose flour or whole wheat flour, just use 2 1/2 cups.
Eggs aren't used, so this recipe is also vegan.
I use frozen raspberries because fresh berries are extremely fragile. But if you can only find fresh, you can use them instead. My advice is to lay the fresh raspberries on a small jelly roll pan lined with parchment paper and place in the freezer for a few hours before starting the recipe.
The original recipe comes with a glaze on the sweet bread but I find it doesn't need it. Here's how to make a raspberry glaze - 4 raspberries, 1 tablespoon lemon juice and 1 cup of confectioner's sugar.
Do not over mix at any point of making this bread. Always mix the ingredients until just combined and then move to the next step.

Nutrition