A healthy Lemon Raspberry Bread made with almond flour, sweetened with maple syrup, and bursting with raspberries and lemon flavor. You’re going to love this!
This post is sponsored by California Giant Berry Farms. As always, all opinions expressed are my own. Thank you for supporting the brand partnerships that make Fit Mitten Kitchen possible!
Why You Should Make This
If you or someone you know is a lover of all things lemon and also enjoys raspberries, then you must make this lemon raspberry loaf. It has a delicious pound cake like texture and is so addicting, in the best way.
It also happens to be:
- gluten free, thanks to almond flour
- dairy free, using oil and lemon juice
- bursting with fresh raspberries and lemon flavor
- simple to make, with no fancy equipment needed
- a healthy dessert ready in one hour
Lemon Raspberry Bread Ingredients
You don’t need much for this lemon raspberry loaf, just some basic healthy pantry and fridge staples, some fresh raspberries and lemons.
Let’s take a closer look at the ingredients and chat about exactly what you need to make this recipe.
- Super Fine Almond Flour – Make sure to use “super fine” from *blanched* almonds (not almond meal).
- Tapioca flour – Helps act as a flour binder in this raspberry bread recipe. You can also use arrowroot, or cassava flour. You can also sub with 3 tablespoons coconut flour if necessary, but I prefer the texture with tapioca flour.
- Baking soda, baking powder & salt – To get the best rise, you’ll need both baking soda and baking powder. While this loaf will work with just baking soda, the bread won’t rise quite as much and will fall slightly upon cooling (but will still taste delicious).
- Maple syrup – The liquid sweetener of choice for this almond flour bread. It gives the bread just the right amount of sweetness without overdoing it.
- Eggs – You’ll need 3 large eggs for this recipe, which helps provide structure for the bread. I wouldn’t sub it unless you’re okay with different results.
- Oil – I used avocado but any mild oil will work. If using melted coconut oil, make sure it has been cooled and the rest of your ingredients (i.e. maple syrup and eggs) are room temperature, or the coconut oil will solidify when mixing the batter.
- Lemon Juice & Lemon Zest – use a microplane grater or zester to easily get the zest from the lemon. I also swear by this juicer for fresh lemon juice.
- Vanilla Extract & Lemon Extract – I like both here for optimal flavor, but you can omit lemon if you’d like.
- Raspberries – the tart raspberries in combination with the lemon is a classic flavor combination that really makes this bread amazing. Make sure to use fresh for best results.
Recommended Baking Tools
How to Select Fresh Raspberries
When selecting fresh raspberries at the store, California Giant suggests looking for:
- evenly colored berries
- firm in texture
- soft glossy look
Also note that raspberries don’t ripen after harvest.
Another good tip when purchasing raspberries is to check out the absorbent pad in the bottom of the container – if it appears wet or is stained, you’ll likely want to pick a different container.
Healthy Raspberry Bread in 1 Hour
Making this almond flour raspberry lemon bread takes just about one hour and no fancy kitchen gadgets needed – just something to mix the ingredients, a bowl and a medium 8×4 loaf pan.
- Start by mixing the almond flour with tapioca flour, baking soda and powder and salt.
- In a separate bowl whisk together the oil, maple syrup, vanilla extract and lemon juice. Then whisk in eggs until combined.
- Add dry ingredients to bowl of wet then gently fold in raspberries and lemon zest – your batter should be wet and somewhat thick.
- Bake for about 25 minutes uncovered, then an additional 15 minutes covered with foil.
Quick Bread Baking Tip:
Cover pan with foil around 25 minutes. This will help keep the top of the bread from browning too much. Then remove the foil for the last 5 minutes of baking.
Check with inserted toothpick for wet batter to make sure it’s done in the middle. Edges will be golden brown but the toothpick should come out clean – crumbs are okay, but wet batter means it’s not quite done. If you’ve baked for 45 minutes and the toothpick comes out with wet batter, try baking for an additional 5 minutes uncovered.
Simple Lemon Glaze
This bread is topped off with a lemon glaze for the ultimate treat. You can omit if you don’t want the added sugar, but it is truly a delicious addition.
Just mix together 1/3 cup confectioners sugar with 2 tsp lemon juice. Add in some extra lemon zest if you’d like. Drizzle on the bread once it’s cooled.
Melted coconut butter is an alternative option for a naturally sweet sugar free topping.
Almond Flour Bread FAQs
- Can I use a different flour, other than almond flour? – This recipe was specifically developed using almond flour, so I am afraid I cannot give a good recommendation for subbing in other flours.
- What if I don’t have tapioca flour? – This almond flour bread recipe can still be made if you don’t have tapioca flour on hand. You can use 1/4 cup all-purpose flour (if you don’t follow a strict paleo diet or need the bread to be gluten-free), cassava flour, or 1:1 gluten-free baking flour. You can also sub with three tablespoons coconut flour.
- Can I use coconut sugar instead of maple syrup? – The maple syrup in this recipe makes up for some of the liquid, so it cannot be subbed with a dry sweetener. If you’d like to use honey, just know the bread will brown more on top.
- Can this be made without eggs to be vegan? – The eggs provide this raspberry lemon bread with structure and helps hold things together. I do not recommend subbing unless you’re okay with a different texture.
More Paleo Bread Recipes:
Let me know if you make this recipe by leaving a comment and rating below! It helps others learn more about the recipe too! Xx Ashley
- 2 3/4 cups Super Fine Almond Flour
- 1/3 cup tapioca flour (see notes)
- 3/4 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- zest of 3 large lemons
- 1/3 cup pure maple syrup
- 1/3 cup avocado oil (or light olive oil, melted/cooled coconut oil)
- 1/4 cup freshly squeezed lemon juice (about 1 large lemon)
- 1/2 tsp vanilla extract
- 1/2 tsp lemon extract (optional)
- 3 large eggs
- 1 pint fresh raspberries (about 1 heaping cup)
- Preheat oven to 350ºF and line medium loaf pan (8×4) with parchment paper; set aside.
- In medium bowl combine almond flour, tapioca flour, baking soda, baking powder, salt, and lemon zest; set aside.
- In large bowl whisk together oil, maple syrup, vanilla and lemon juice. Add eggs, whisking until combined. Add in dry ingredients, mixing with large spoon, then fold in raspberries until combined – batter will be somewhat thick and look a little airy.
- Transfer batter to lined 8×4 loaf pan. Bake bread for 20 minutes, then cover with foil and continue baking another 20-25 minutes, or until inserted toothpick comes out clean.
- Allow bread to cool in pan for 15 minutes, then transfer to cooling rack. Allow bread to cool completely before adding glaze and slicing.
MUFFINS – If you’d like to make muffins with this recipe, I imagine baking time would be about 15-20 minutes or until inserted toothpick comes out clean.
TAPIOCA FLOUR – I have many almond flour quick breads that call for tapioca flour to help hold the almond flour together better. If you don’t have tapioca flour on hand, 3 tablespoons coconut flour should work. Or 1/4 cup all-purpose flour if you don’t need it to be gluten-free. Arrowroot or Cassava flour would also likely be a good 1:1 substitute.
GLAZE – You can use melted coconut butter for a healthy version, or a traditional confectioners version. Just mix together 1/3 cup confectioners sugar with 2 tsp lemon juice.
- Serving Size: 1/10
- Calories: 307
- Sugar: 9 g
- Sodium: 158 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Carbohydrates: 56 mg
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 56 mg