Lemon Raspberry Bread
Moist and delicious this Lemon Raspberry Bread is the perfect sidekick to your morning coffee with its bursts of citrus and berry flavors.
Servings: 8 slices
Ingredients
- 1/2 cup butter melted and slightly cooled
- 1 cup sugar
- 2 eggs
- Juice and zest of 1 lemon
- 1 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup milk
- 1 cup raspberries
Glaze:
- 1 cup powdered sugar
- 3-4 tablespoon lemon juice
- 1 tablespoon lemon zest
Instructions
- Preheat oven to 350 degrees F.
- In large bowl mix together your butter and sugar and stir until incorporated.
- Add in your eggs and lemon juice and zest and stir until blended.
- Slowly add in your flour and baking powder mixing slightly before adding in your milk.
- Stir until well blended, some lumps are fine.
- Fold in your raspberries breaking them apart while stirring.
- Spray a 9"x5" loaf pan with non-stick cooking spray and pour batter inside.
- Bake for about 1 hour or until center is set and toothpick comes out clean.
- Remove from oven, cool in pan for about 5 minutes before removing to wire rack to cool completely.
- Meanwhile mix together all your glaze ingredients, once bread is cooled pour glaze over top and spread out.
- Cut and serve!
Notes
No raspberries? Try blackberries or blueberries.
Want to make this ahead? Cool the loaf, then wrap well and place in a bag to freeze. Glaze just before serving.
Nutrition
Calories: 377kcal | Carbohydrates: 61g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 125mg | Potassium: 145mg | Fiber: 2g | Sugar: 41g | Vitamin A: 444IU | Vitamin C: 7mg | Calcium: 57mg | Iron: 1mg
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