Lemon Raspberry Bread
This gluten-free lemon raspberry bread bakes up tender with a soft crumb and just the right balance of sweet and citrus. It slices beautifully and works well for breakfast, an afternoon snack, or a light dessert
Servings 10 pieces
Calories 243kcal
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.
Notes
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
Serving: 1slice | Calories: 243kcal | Carbohydrates: 32g | Protein: 6g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 207mg | Potassium: 136mg | Fiber: 6g | Sugar: 17g | Vitamin A: 6IU | Vitamin C: 6mg | Calcium: 104mg | Iron: 2mg