This Lemon Raspberry Loaf is a delicious Quick Bread Recipe. Fresh raspberries (or frozen) give a little twist to a delicious Lemon Bread Recipe.
QUICK BREAD
Spring is one of my favorite times to bake. I love all the new produce you have available for use in baking and raspberries are one of the best in my opinion. I also love a great lemon recipe. So this Lemon Raspberry Loaf Bread is the perfect Spring Recipe
HOW TO MAKE QUICK BREAD
LEMON RASPBERRY QUICK BREAD
This bread is light and a little bit tart. It is a great recipe to make and share with your friends at a bridal, baby shower or party. It also makes a great breakfast when you need to grab something on the go. Let me warn you, it doesn’t last very long at our house so consider doubling the batch. You can always freeze the extras in the freezer and pull it out later if you need too.
INGREDIENTS:
- unsalted butter
- sugar
- eggs
- flour
- salt
- baking powder
- baking soda
- sour cream
- vanilla
- Grated zest of 2 lemons
- raspberries, fresh
LEMON GLAZE
For the Lemon Glaze (optional):
- confectioner’s sugar
- lemon juice
- vanilla
- lemon zest
For the glaze (optional): Mix all ingredients until smooth. Pour over top of cake and serve. For a thicker glaze use less lemon juice.
LEMON RASPBERRY BREAD
Make some today. I know you are going to love it as much as we do. Just make sure you have enough for yourself before you share it with your friends! This is one that I like to give away to friends too. You are sure to get on their good sides with this recipe!
Lemon Raspberry Quick Bread
Ingredients
- 1 cup unsalted butter
- 2 1/4 cups sugar
- 4 eggs
- 2 1/2 cups flour
- 1/2 tsp. salt
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 cup sour cream
- 1 tsp. vanilla
- Grated zest of 2 lemons
- 2 cups raspberries fresh
- For the Lemon Glaze optional:
- 1 1/4 cups confectioner's sugar
- 1/4 cup lemon juice
- 1/2 tsp. vanilla
- 1 tsp. lemon zest
Instructions
-
Sift dry ingredients together in a bowl and set aside.
-
In another bowl, combine grated zest, vanilla extract and sour cream.
-
In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, scraping down the mixing bowl well after each addition and mix until blended. Add dry and wet ingredients alternately to butter-sugar-egg mixture until uniformly incorporated- do not overmix. Gently fold in raspberries as not to squash them.
-
Grease and flour a bundt cake pan or 2 bread loaf pans. Pour batter into pan. Bake in a preheated 350 degrees oven for approximately 50 minutes (be sure to lower the baking time if you are making things smaller). The cake is done when a toothpick or skewer inserted in the center comes out clean. Allow to cool before glazing.
-
For the glaze (optional): Mix all ingredients until smooth. Pour over top of cake and serve. For a thicker glaze use less lemon juice.
We love baking our quick bread in these Wilton Long Loaf Bread Pans.
QUICK BREAD RECIPES
Looking for some other easy to make and delicious quick bread recipes? Check out these other quick breads we have shared!
- Chocolate Marbled Banana Bread
- Banana Bread Recipe
- Chocolate Chip Muffins
- Pumpkin Chocolate Chip Muffins
- White Chocolate Raspberry Muffins
- Zucchini Bread Recipe
- Zucchini Cake Recipe
- Lemon Poppy Seed Cake
- Cinnamon Swirl Bread
- Chocolate Bread
- Blueberry Sourcream Muffins
- Lemon Poppy Seed Bread
- Chocolate Cinnamon Bread
- Kid Friendly Wheat Bread Recipe
- Cinnamon Coffee Cake
Like this recipe? Be sure to pin it to save it for later! xo
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hello , congratulations for the blog I always follow ? and also for the recipe , try it
Thank you and enjoy the recipe.
looks SO good two of my favorite flavors!
You will have to try out the recipe and let me know what you think. It really is delicious!
Thanks too my father who informed me about this web site, this blog is actually remarkable.
That’s great! Thank you so much!
I tried this recipe twice now. The first time the loaves got a bit dark and the raspberries were only in the bottom half of the loaves. The second time the raspberries sank to the bottom of the loaves and the loaves didn’t rise in the middle. Any suggestions?
Not sure what is going on. Maybe change in elevation. You may need to adjust the temperature and time. Not sure. So sorry.
I Love this recipe! I make it gluten free, and the last time I used huckleberries instead of raspberries. Delicious!! Thank you.
DeSha- Great idea, I will have to make it Gluten Free. Haven’t tried that yet.
Try dusting the raspberries lightly with flour before putting them in the batter. It works with blueberries so might help raspberries.
Great tip.
This is incredible! I’ve made it twice now and it is a huge hit! So flavorful!
Whitney, I am so happy that you have enjoyed the recipe!
I made this in a cake pan and it turned out perfectly.
Ronda- Great idea putting the cake into a cake pan! So happy it turned out perfectly.
About how many tablespoons of lemon zest do you end up using? Our store has tiny lemons and huge lemons.
Not exactly sure, but I used two large lemons. Hope this helps.
Made this tonight to give out to family and friends for the holidays! Turned out well. I ended up doubling the recipe and made 8 mini loaves. Had just enough flavor of lemon, but wasn’t over-powering! Delicious, thank you for sharing!
It looks like the recipe shows instruction for two loafs but that the images like to be mini loafs. Could you share what the bake time is for mini loaves please?
What would be the best way to freeze this if needed, and also how long can it be froze?
You can wrap your loaf using two clear plastic bags. Then, seal it using masking tape and place it in the freezer.
OMG- this is so yummy and easy to make! Love it! Thanks for sharing the recipe
Angela-Thank you!
was wondering if u can freeze the bread once its been baked?
Margarette- Yes, it freezes well. Enjoy!
What size of loaf pans do you recommend? Thank you!
We love to bake our quick breads in these long loaf bread pans! The bread seems to bake more evenly without burning around the edges and remaining uncooked in the middle. You can find the ones we use here: https://www.amazon.com/gp/product/B0032JRVCG/ref=as_li_qf_asin_il_tl?ie=UTF8&tag=thidro-20&creative=9325&linkCode=as2&creativeASIN=B0032JRVCG&linkId=529a03c45aa81a4a215581797b766fe5
Yes! It freezes great!
My raspberries were very mushy after baking. I made 2 loaves of bread. Don’t know what went wrong.
Karen- Maybe try coating them in the flour mixture first. So sorry!
The flavor is terrific though. Will coat them next time ?
Thanks Karen.
You should correct your first line to say combine all dry ingredients except the sugar.
Sheila- Thanks for making me aware of this. I will have to correct that to make it more clear for everyone.
Hi can you use frozen raspberrys?
Kristina- Yes, but I would toss them in the flour first and coat them really well. The excess water they contain can make them heavy and more likely to sink. Coating them in flour will help them to hold their place in the cake batter.
I made this for my son’s state report food and his class loved it! His teacher even asked for the recipe! Luckily I doubled it so we had plenty for the whole weekend! So yummy!!
Rebecca- I am so happy to hear this! We love this recipe too!
Made this today in two loaf pans. A total flop! Center sank and berries all at the bottom. A soggy mess. Tastes good though. Won’t use this recipe again.
Gerri- So sorry it didn’t turn out for you. Did you try tossing your berries with a tablespoon or two of flour before adding them to the batter? Just remember to account for that when you mix up your dry ingredients, subtracting that same tablespoon or two from the amount called for in the recipe. Sometimes that helps with keeping the berries from going to the bottom.
Hi! Have you tried making this Keto friendly? I’m wondering how coconut flour might work?
Valerie- I have not tried Coconut Flour. I bet it would be fine to substitute though.
Hi, looks delicious! Does the glaze dry so that the loaf can be wrapped in plastic wrap?
Rosalie- It will dry if kept out for a little bit. You could then go ahead and wrap it up. Would be a great bread to freeze and pull out when needed.
I made this in loaf and muffin sizes, also made it gluten free and used frozen berries that I partially defrosted. Gluten free needs more liquid so I didn’t adjust any measurements I use better batter gluten free flour mix. So far, no one can tell it’s gluten free. Yay!!! Thanks for the recipe. I actually added some lemon flavoring and vanilla. It probably doubled the amount. I made a double batch.
Desha- I love all the tips. I am going to try them out. So happy you enjoyed the recipe.
I made this in a Bundt pan, it turned out absolutely delicious and I went lighter on the lemon juice for the glaze. The only mistake I made was adding the sugar with the dry ingredients. I should’ve read the instructions more carefully. It still turned out good, thank you for sharing.
Lori- I am so happy to hear this! Great tip for glaze too!