Raspberry Lemon Bread

Healthy Raspberry Lemon Bread

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If you or someone you know is a lover of all things lemon and also enjoys raspberries, then you must make this bread. It is the ultimate flavor combo and I cannot get enough!

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What You Need

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raspberry lemon bread

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Start by mixing the dry ingredients. Whisk together the oil, maple syrup, vanilla extract, lemon juice, and eggs.

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Add in dry ingredients to the wet ingredients, mixing with large spoon.

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Fold in raspberries and lemon zest until combined – batter will be somewhat thick and look a little airy.

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Transfer batter to lined 8×4 loaf pan. Bake at 350ºF for about 30 minutes uncovered, then an additional 15 minutes covered.

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Allow bread to cool in pan for 15 minutes, then transfer to cooling rack. Allow bread to cool completely before slicing.

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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.

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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.

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Store bread in covered container at room temperature 2-3 days, or in fridge about 4 days. This bread is moist so just keep an eye on it.

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If you love the lemon raspberry combo, you must make this!

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Cranberry Orange Bread

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Healthy Raspberry Lemon Bread

If you or someone you know is a lover of all things lemon and also enjoys raspberries, then you must make this bread. It is the ultimate flavor combo and I cannot get enough!

why you'll love it

What You Need

For this lemon raspberry bread you need almond flour, tapioca flour, baking soda, baking powder, salt, maple syrup, eggs, oil, lemons, vanilla extract and fresh raspberries.

raspberry lemon bread

ingredients

Start by mixing the dry ingredients. Whisk together the oil, maple syrup, vanilla extract, lemon juice, and eggs.

step one

Add in dry ingredients to the wet ingredients, mixing with large spoon.

step two

Fold in raspberries and lemon zest until combined – batter will be somewhat thick and look a little airy.

step three

Transfer batter to lined 8×4 loaf pan. Bake at 350ºF for about 30 minutes uncovered, then an additional 15 minutes covered.

step four

Allow bread to cool in pan for 15 minutes, then transfer to cooling rack. Allow bread to cool completely before slicing.

enjoy!

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.

making muffins

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.

lemon glaze

Store bread in covered container at room temperature 2-3 days, or in fridge about 4 days. This bread is moist so just keep an eye on it.

storage

If you love the lemon raspberry combo, you must make this!

Cranberry Orange Bread

Almond Flour Chocolate Bread

OTHER RECIPES YOU'LL ENJOY!

OTHER RECIPES YOU'LL ENJOY!