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!
I’ve had an obsession with lemon flavoured things lately. Actually, every spring/summer when lemons are suddenly available in enormous bags for way less money, I go through this phase where I’m making lemon everything. No other ideas pop in my head – I just want all the lemon things, all of the time. Sweet, savoury – doesn’t matter, it should probably have lemon in it.
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 – and less dessert like. If that’s your thing.
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.
This glazed raspberry lemon bread actually happened because we love these raspberry lemon cookies so much that I decided we needed more raspberry lemon things in our lives. So I think I can probably call this health food since I made it instead of cookies. Right? At least I can justify eating this for breakfast – and cookies don’t often qualify (unless they’re these healthy apple oatmeal breakfast cookies I suppose).
Now I just need to see how many other things I can put raspberry and lemon in together.
Because I clearly can’t get enough of that combination right now!
Tips for perfect 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
- looking for more lemon and raspberry? Try these Raspberry Lemon Cookies or these Lemon Raspberry Sweet Rolls.
I’ve also shared this recipe over on Food Fanatic.
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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.
Tuesday 12th of May 2020
Can I replace the canola oil for just more butter?
Thursday 14th of May 2020
Yes that should be fine, it will change the texture a bit but should still work just fine.
Sunday 18th of November 2018
Can I make this recipe into,muffins?
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.
Sunday 30th of July 2017
Cannot get to print either the Glazed Raspberry Lemon Bread or the Chewy Chocolate Chip Banana Cookies
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!