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A freshly baked loaf of raspberry bread with two slices cut and stacked on a wooden cutting board.
Daniel

Raspberry Bread

A tender, lightly sweet quick bread bursting with fresh raspberries and a bright lemon glaze - perfect for breakfast or afternoon tea.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

For the Bread
  • 2 cups all-purpose flour spooned and leveled
  • 0.75 cup granulated sugar
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 6 tbsp unsalted butter melted and slightly cooled
  • 2 large eggs room temperature
  • 0.5 cup whole milk
  • 1 tbsp lemon zest from 1 large lemon
  • 1.5 cups fresh raspberries gently rinsed and patted dry
For the Glaze
  • 0.75 cup powdered sugar sifted
  • 2 tbsp lemon juice freshly squeezed

Equipment

  • 9x5 inch Loaf Pan
  • Mixing Bowls
  • Whisk
  • Rubber spatula
  • Wire cooling rack

Method
 

Prep
  1. Preheat oven to 350 degrees F. Grease a 9x5 inch loaf pan with butter or nonstick spray, then line with parchment paper leaving an overhang on the long sides for easy removal.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
  3. In a separate bowl, whisk the melted butter, eggs, milk, and lemon zest until smooth. Pour into the dry ingredients and fold with a rubber spatula until just combined - do not overmix; a few small lumps are fine.
  4. Gently fold in the raspberries, being careful not to crush them. The batter will be thick and streaked with pink. Transfer to the prepared pan and smooth the top.
  5. Bake for 50-55 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs. Let cool in the pan for 15 minutes, then lift out using the parchment overhang and transfer to a wire rack to cool completely.
  6. Whisk the powdered sugar and lemon juice until smooth and pourable. Drizzle over the cooled bread. Let the glaze set for 10 minutes before slicing.

Notes

Toss the raspberries with 1 tablespoon of flour before folding in to help prevent them from sinking. Frozen raspberries work in a pinch - do not thaw, just fold in frozen and add 5 minutes to the bake time. This bread keeps well wrapped at room temperature for 2 days, or refrigerate for up to 5 days.