Irresistible Lemon Raspberry Bread: Your New Favorite Quick Bread Recipe
There’s something truly magical about the combination of bright, zesty lemon and sweet, slightly tart raspberries. It’s a pairing that evokes sunshine and joy, making it perfect for any time of year. If you share my profound love for anything lemon-flavored, then you are in for an absolute treat with this incredibly delicious and remarkably beautiful Lemon Raspberry Bread.
My culinary journey with this delightful bread began shortly after I whipped up a batch of homemade Limoncello. As any Limoncello enthusiast knows, making this delightful Italian liqueur leaves you with an abundance of fresh lemon juice, and naturally, I was eager to put it to good use. While there are countless ways to utilize leftover lemon juice, transforming it into a moist, flavorful quick bread quickly climbed to the top of my priority list.
The initial inspiration for this recipe came from a classic Blueberry Lemon Loaf found on Key Ingredient. That combination is undoubtedly a winner, but as a devoted fan of raspberries – which I consider one of my absolute favorite fruits – I couldn’t resist putting my own spin on it. Luckily, I had some truly fresh and flavorful raspberries on hand, just begging to be incorporated into a baking project. The result? A loaf that wasn’t just yummy, but also wonderfully pretty with its delicate pink hues and specks of bright red berries.
This Lemon Raspberry Bread isn’t just a recipe; it’s a celebration of vibrant flavors and simple baking pleasures. It’s perfect for breakfast with your morning coffee, a delightful snack, or a charming dessert after dinner. Its moist texture, intense lemon flavor, and bursts of fresh raspberry make it utterly irresistible. Let’s dive into how you can create this amazing bread in your own kitchen.
Why Lemon and Raspberry Are a Match Made in Heaven
The synergy between lemon and raspberry is truly remarkable. Lemon brings a sharp, clean tartness and an invigorating aroma, while raspberries contribute a sweet-tart flavor and a beautiful color. In baked goods, this combination creates a dynamic taste profile that prevents the bread from being overly sweet or one-dimensional. The bright citrus cuts through the richness of the bread, creating a refreshing sensation with every bite, perfectly complemented by the juicy tenderness of the raspberries.
Key Ingredients for a Flawless Loaf
Crafting the perfect Lemon Raspberry Bread starts with understanding the role of each ingredient. Here’s a closer look at what makes this recipe shine:
- Fresh Lemon Juice and Zest: This is non-negotiable for true lemon flavor. The zest contains essential oils that provide a concentrated aromatic punch, while the fresh juice offers that unmistakable tartness. Bottled lemon juice simply won’t yield the same vibrant results.
- Plain Yogurt: A secret weapon in many quick bread recipes, plain yogurt contributes incredible moisture and tenderness to the loaf, creating a soft crumb that melts in your mouth. It also adds a subtle tang that complements the lemon. Full-fat yogurt is recommended for the best texture.
- Fresh Raspberries: While the original recipe called for blueberries, fresh raspberries were the star of this adaptation. Their delicate texture and sweet-tart juice are simply divine. If using frozen raspberries, do not thaw them beforehand; toss them lightly in a tablespoon of flour to prevent them from sinking to the bottom of the batter and bleeding too much color.
- Vegetable Oil: Unlike butter, which can sometimes make quick breads dense, vegetable oil ensures a consistently moist and tender loaf. It’s a fantastic choice for breads where you want a lighter, softer crumb.
- The Glaze: A simple yet essential finish, the glaze is a blend of powdered sugar and fresh lemon juice. It adds an extra layer of lemon flavor and a touch of sweetness, creating a beautiful sheen and a delightful texture on top of the warm bread.
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Print Recipe
Lemon Raspberry Bread
Ingredients
- For the Bread:
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup plain full-fat yogurt
- 1/2 Tablespoon fresh lemon juice (for the bread batter)
- 1 cup granulated sugar
- 3 large eggs
- 2 teaspoons lemon zest (from about 2 large lemons)
- 1/2 teaspoon vanilla extract
- 1/2 cup vegetable oil
- 1 1/2 cups fresh raspberries
- For the Glaze:
- 1 cup powdered sugar
- 5 Tablespoons fresh lemon juice (for the glaze)
Instructions
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Prepare for Baking: Preheat your oven to 350 degrees F (175 degrees C). This ensures the oven is at the correct temperature for even baking from the moment your bread goes in.
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Prepare the Pan: Lightly spray the bottom and sides of a standard 9×5 inch loaf pan (or four mini loaf pans) with a non-stick cooking spray. For extra assurance, you can also line the bottom with parchment paper, leaving an overhang on the long sides to easily lift the bread out once baked.
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Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this aside. Whisking ensures these dry ingredients are well combined and evenly distributed.
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Combine Wet Ingredients: In the bowl of your stand mixer (or a large mixing bowl if using a hand mixer), combine the plain yogurt, 1/2 tablespoon fresh lemon juice, granulated sugar, large eggs, lemon zest, and vanilla extract. Beat until thoroughly combined and smooth. Slowly add the vegetable oil, mixing until just incorporated.
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Incorporate Dry into Wet: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; overmixing can lead to a tough bread. A few lumps are perfectly fine.
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Fold in Raspberries: Gently fold in the fresh raspberries using a spatula. Handle them carefully to prevent them from breaking apart too much. Evenly distribute them throughout the batter.
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Bake: Pour the batter into the prepared loaf pan(s). If using four mini loaf pans, they will typically bake in about 35 minutes. A large, standard loaf will take approximately 50 minutes.
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Check for Doneness: The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. Avoid overbaking, which can result in a dry loaf.
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Cooling: Let the bread cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely. This helps prevent it from breaking when removed from the pan.
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Prepare Glaze: While the bread is cooling (but still warm), whisk together the powdered sugar and 5 tablespoons of fresh lemon juice in a small bowl until smooth. Adjust the consistency by adding a tiny bit more powdered sugar for a thicker glaze or a tiny bit more lemon juice for a thinner glaze.
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Drizzle and Serve: Drizzle the lemon glaze generously over the warm bread. The warmth of the bread will allow the glaze to set beautifully. Let it sit for a few minutes for the glaze to harden slightly before slicing and serving. Enjoy!
Nutrition
Tips for Baking Success
Even though this Lemon Raspberry Bread is a straightforward quick bread, a few tips can elevate your baking experience and ensure a perfect loaf every time:
- Room Temperature Ingredients: Ensure your eggs and yogurt are at room temperature. This helps them incorporate more smoothly into the batter, creating a more uniform and tender crumb.
- Don’t Overmix: This is crucial for quick breads! Overmixing develops the gluten in the flour too much, leading to a tough, dry bread. Mix until just combined – a few small lumps are perfectly acceptable.
- Handle Raspberries Gently: Raspberries are delicate. Fold them into the batter very gently at the last step to prevent them from breaking down excessively and coloring the entire batter. If using frozen, a light toss in flour beforehand can prevent them from sinking.
- Toothpick Test is Key: Baking times can vary depending on your oven and the material of your loaf pan. Always rely on the toothpick test: insert it into the center of the loaf, and if it comes out clean or with moist crumbs, your bread is ready.
- Cooling Time: Allow the bread to cool in the pan for about 10-15 minutes before transferring it to a wire rack. This allows the loaf to firm up and prevents it from crumbling when you remove it.
Variations and Customizations
This Lemon Raspberry Bread recipe is fantastic as is, but it’s also wonderfully adaptable. Feel free to experiment with these variations:
- Other Berries: While raspberries are a favorite, feel free to substitute with other berries like blueberries, blackberries, or chopped strawberries. A mix of berries would also be delightful!
- Add Nuts: For a textural crunch, fold in 1/2 cup of chopped almonds, walnuts, or pecans along with the raspberries.
- Different Glaze: If you prefer a creamier topping, consider a cream cheese glaze. Mix 4 oz softened cream cheese with 1 cup powdered sugar, 1-2 tablespoons lemon juice, and 1/2 teaspoon vanilla extract.
- Muffins or Cupcakes: This batter can easily be adapted into muffins or cupcakes. Simply divide the batter into a greased muffin tin, reducing the baking time to approximately 20-25 minutes, or until a toothpick comes out clean.
- Lemon Poppy Seed Twist: Add 1-2 tablespoons of poppy seeds to the dry ingredients for an extra texture and classic flavor pairing with lemon.
Serving and Storage Suggestions
This Lemon Raspberry Bread is versatile and delicious for various occasions:
- Breakfast or Brunch: A slice of this bread with coffee or tea is a fantastic way to start the day.
- Snack: It makes for a perfect afternoon pick-me-up.
- Dessert: Serve it slightly warmed with a dollop of whipped cream or a scoop of vanilla ice cream for a simple yet elegant dessert.
To store your Lemon Raspberry Bread, ensure it has cooled completely. Wrap it tightly in plastic wrap or aluminum foil. It will stay fresh at room temperature for up to 3-4 days. For longer storage, you can freeze individual slices or the whole loaf (un-glazed for best results) for up to 2-3 months. Thaw at room temperature and glaze if desired before serving.
This Lemon Raspberry Bread is more than just a quick bread; it’s a vibrant, comforting, and utterly delightful baking experience. Whether you’re a seasoned baker or just starting out, this recipe is straightforward to follow and guarantees delicious results. The combination of bright lemon and sweet raspberries creates a harmonious flavor profile that is truly irresistible. So, gather your ingredients, preheat your oven, and prepare to fill your kitchen with the heavenly aroma of freshly baked Lemon Raspberry Bread. Don’t forget to share your creations and rate the recipe once you’ve tried it – your feedback helps fellow bakers discover new favorites!