This glazed raspberry lemon bread is quick and easy to make and perfect to have with your morning coffee. The tangy lemon glaze just puts it over the top!
This glazed raspberry lemon bread is one of the best things to come out of my kitchen lately. I made it twice in two days and it didn’t take a whole lot longer to disappear. So I’ll probably be making it again soon!
It’s the perfect treat with my mid-morning coffee, or to give to the kids for an easy snack.
It’s even delicious without that tangy lemon glaze if you want to make it a bit more appropriate for breakfast.
I, on the other hand, chose to cover this raspberry lemon bread with a sweet and tangy lemon glaze because it was delicious. And I have no regrets.
What happens if you over-mix quick bread batter?
When you’re making a quick bread, like this raspberry lemon bread, you need to make sure not to over mix the batter. As with muffins, over mixing the batter will result in a tough, dense loaf, instead of a light and fluffy one.
This is because when you mix the batter for too long, the flour starts to develop gluten strands. While this is a good thing in yeasted breads, it’s not what you want in quick breads.
When you’re mixing the batter for this raspberry lemon loaf, stir just until all the ingredients are combined and there’s no visible dry bits of flour. The batter will still be a bit lumpy, but that’s okay!
How to make Glazed Raspberry Lemon Bread:
- I use a 9×5 inch loaf pan for this recipe, if you only have 8×4 inch pans you will probably want to divide the batter into two pans and bake for a little less time (probably 50-55 minutes) to make two small loaves as it might overflow in just one smaller pan. Or just fill the pan until it’s about 3/4 full and use the remaining batter to make a couple muffins (bake for about 20-25 minutes).
- If you want to freeze this bread, wait until it is completely cooled then freeze it in a large ziplock freezer bag or an airtight container, and thaw at room temperature when you’re ready to eat it.
- I love using this lemon juicer as it is much easier to get all the juice while also removing the seeds, and this lemon zester is amazing.
Here are some more great lemon recipes for you:
- Raspberry Lemon Cookies
- Blueberry Lemon Blondies
- Lemon Sugar Cookies
- Raspberry Lemon Sweet Rolls
- Lemon Strawberry Cream Puffs
Glazed Raspberry Lemon Bread
This glazed raspberry lemon bread with a sweet lemon glaze is quick and easy to make and perfect to have with your morning coffee.
Ingredients
For the bread:
- 1 tablespoon lemon zest (zest from one lemon)
- 1/2 cup granulated sugar
- 2 1/2 cups all purpose flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs
- 4 tablespoons unsalted butter, melted and cooled
- 1/4 cup canola oil
- 1 cup milk
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups fresh or frozen raspberries (don’t thaw if frozen)
For the glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice (juice from one lemon)
Instructions
- Preheat the oven to 350 degrees F.
- Lightly spray a 9x5 inch loaf pan with non-stick spray and set aside.
- In a large bowl, rub the lemon zest and sugar together with your fingers until the sugar is light yellow and fragrant.
- Whisk in the flour, baking powder and salt and set aside.
- In a large bowl, whisk together the eggs, melted butter and oil until well combined.
- Add the milk and vanilla and whisk until combined.
- Add this mixture to the flour mixture and stir until just combined.
- Fold in the raspberries.
- Pour the batter into the prepared loaf pan.
- Bake for 60-70 minutes, or until a toothpick inserted in the centre of the bread comes out clean.
- Allow the bread to cool for 10-15 minutes in the pan, and then remove it to a wire rack to cool completely.
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth to make the glaze.
- Drizzle the glaze over top of the cooled bread. You may not need all of the glaze.
- The bread will keep well at room temperature in a sealed container for 3-5 days, or you can freeze it for up to 3 months.
Notes
Source: Adapted from these Glazed Lemon Cranberry Muffins.
Recommended Products
This post contains affiliate links. As an Amazon Associate, I may receive a small commission from qualifying purchases.
Nutrition Information:
Yield:
12Serving Size:
1 sliceAmount Per Serving: Calories: 274Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 43mgSodium: 301mgCarbohydrates: 42gFiber: 2gSugar: 20gProtein: 5g
Nutrition Information is estimated based on ingredients used and may not be exact.
I’ve also shared this recipe over on Food Fanatic.
Dwain Smith
Sunday 28th of November 2021
I just make this recipe and OMG..! ( 2 loads ) My wife absolutely loved it so much she ate 1 loaf by ends day. I will say that its an absolute must to freeze the Raspberries, then drop them in from the top using a long toothpick. This keeps them bleeding throughout the bread and makes more presentable. ( side note ) Swapping out with Blueberries also makes a delicious delicacy.
Z
Tuesday 12th of May 2020
Can I replace the canola oil for just more butter?
Stacey
Thursday 14th of May 2020
Yes that should be fine, it will change the texture a bit but should still work just fine.
Marsha Brown
Sunday 18th of November 2018
Can I make this recipe into,muffins?
Stacey
Monday 19th of November 2018
I haven't yet, but it should be fine. It should make about 12 muffins. Bake them at 350F for about 18-22 minutes.
Clarita Goodspeed
Sunday 30th of July 2017
Cannot get to print either the Glazed Raspberry Lemon Bread or the Chewy Chocolate Chip Banana Cookies
stacey
Monday 31st of July 2017
Both of those recipes are hosted on Food Fanatic's website, so when you click the print button at the top of the recipe card it will bring you to the post on their site. It should bring up the print window for it as well, but if it doesn't you can scroll down to the recipe card and click the print button again and the print button should come up. If it still won't work for you let me know and I can tell them about the problem!