This raspberry lemon bread is a cinch to make and goes perfectly with a cup of tea or coffee. Every bite has bursts of juicy raspberry with a hint of lemon. So delicious!
There’s nothing quite like a homemade quick bread to go with a cup of tea or coffee or glass of cold milk, is there?
This raspberry lemon bread is incredibly moist and delicious. And, bonus, it’s super easy to put together. The longest part is waiting for it to bake.
It’s a great way to use those juicy summertime raspberries, but you can also make this raspberry bread with frozen raspberries too. Either way, it’s a recipe that you’ll want to have on hand to make again and again, especially when you’re craving a simple homemade dessert.
Ingredients
- Baking spray or butter: Used to grease the loaf pan and parchment paper.
- All purpose flour
- Baking powder
- Salt
- Plain Greek yogurt: This helps to yield a moist and tender loaf. I used a 2% milk fat version.
- Granulated sugar
- Vegetable oil
- Lemon zest: If you don’t have a lemon zester, use the small holes on a box grater to grate the lemon.
- Eggs
- Vanilla extract
- Raspberries: Frozen or fresh will work in this recipe.
How To Make This Raspberry Lemon Bread
Here is an overview of how to make this raspberry lemon bread (full details are in the recipe card below):
Prepare the loaf pan
Spray the loaf pan with baking spray, and then line it with parchment paper. Then, spray the parchment paper with some baking spray too.
Make the batter
- Add the flour, baking soda and salt to a bowl and whisk to combine.
- In another bowl, whisk together the Greek yogurt, sugar, vegetable oil, lemon zest, vanilla extract and eggs.
- Add the flour mixture to the Greek yogurt mixture.
- Stir to combine the dry ingredients with the wet ingredients. Mix until just combined and there is no dry flour left.
- In another bowl, dust the raspberries with a little bit of flour. Gently stir to coat them with the flour (this helps to prevent them from sinking in the batter).
- Add the raspberries to the batter and stir gently to combine, being careful not to break them up too much. It’s inevitable that some will break and that’s no big deal!
Bake the bread and cool
- Pour or scoop the batter into the prepared loaf pan. The batter will be thick. Gently tap the pan down on a hard surface to get it to settle, and then smooth the top with a spoon.
- Bake the raspberry lemon bread.
- Once the bread is baked, let it rest for about 10 minutes in the pan. Then, remove it from the loaf pan to cool on a cooling rack. There ya have it, a delicious raspberry lemon bread ready to be devoured! Yum!
What To Serve With It
It’s hard not to just dig into this raspberry lemon bread as is. Nothing else is required. However, if you want to add a little something extra, serve it with:
- Vanilla ice-cream
- Whipped cream
- Dusting of icing sugar (powdered sugar)
- Lemon curd
- Dollop of plain or vanilla flavoured Greek yogurt
- Raspberries
Storing
Have leftovers? Properly store the cooled raspberry lemon bread in a resealable food storage bag or airtight container in the refrigerator and enjoy within 2 to 3 days.
Alternatively, you can freeze this raspberry lemon bread. To freeze, first let the loaf completely cool. Next, wrap it in plastic food wrap, then wrap it in aluminum foil (or just two layers of plastic food wrap). Place the wrapped loaf into a freezer-safe container and freeze for up to 3 months. Don’t forget to label the container with the recipe name and date it was made so you’ll know for later.
When you are ready to enjoy, remove the loaf from the container (but still leave it wrapped) and let it thaw in the refrigerator overnight.
Top Tip
Freezing this raspberry lemon bread? Slice it before freezing. That way, you can easily grab a slice (or two) as needed without thawing the whole loaf.
Tips and Variations
- Raspberries: Make this recipe with frozen or fresh raspberries, whatever you have on hand.
- Yogurt: I used plain Greek yogurt. Feel free to substitute with a flavoured variety if you like, such as vanilla Greek yogurt.
- Zest: Instead of lemon zest, for a twist try making this raspberry lemon bread with orange zest.
- Glaze the loaf: Add a simple icing sugar glaze to the loaf if you want to add another element of flavour and sweetness. Be sure to allow the loaf to completely cool before drizzling over the glaze.
More Dessert Recipes
If you make this recipe for raspberry lemon bread, be sure to leave a comment below!
Raspberry Lemon Bread
Ingredients
- Baking spray or butter, to grease the loaf pan
- 2 cups all-purpose flour, plus 1 tablespoon to dust raspberries
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup plain Greek yogurt, I used a 2% milk fat variety
- 1 cup granulated sugar
- ½ cup vegetable oil
- 1 heaping tablespoon lemon zest, from about 1 large lemon
- 1.5 teaspoons pure vanilla extract
- 2 large eggs
- 1.5 cups raspberries, I used frozen berries but fresh works too
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Spray a 9-inch x 5-inch loaf pan with baking spray or grease with butter, then line the pan with some parchment paper (the parchment paper should cover the bottom and two longest sides of the loaf pan, with some parchment paper slightly overhanging the longest sides — this makes for easy removal of the loaf after it's baked). Then spray the parchment paper with baking spray or grease with butter. Set aside.
- In a bowl, whisk together the flour, baking powder and salt. Set aside.
- In another bowl, whisk together the Greek yogurt, granulated sugar, vegetable oil, lemon zest, vanilla extract and eggs until combined. Set aside.
- Add the reserved flour mixture to the Greek yogurt mixture. Stir until combined and there is no dry flour remaining. Don't overmix.
- In another bowl, sprinkle 1 tablespoon of flour over the raspberries and stir to coat the raspberries in the flour (this helps to prevent the berries from sinking in the batter).
- Gently stir the raspberries into the batter, being careful not to break too many. It's inevitable (and okay) if some berries burst.
- Pour or scoop the batter (it will be thick) into the prepared loaf pan. Gently tap the pan down on a hard surface to help it to settle, then smooth out the top with a spoon.
- Bake the raspberry lemon bread for 50 to 60 minutes or until it's golden brown on top and a wooden skewer or cake tester inserted in the centre of the loaf comes out clean. Just to be sure you don't overbake the loaf, check on it at the 50-minute mark.Note: Bake time may vary. If your bread is browning too much and is not yet baked, you can loosely cover the loaf with aluminum foil.
- Let the raspberry lemon bread cool in the pan for about 10 minutes. Then remove it from the pan and allow it to further cool for another 15 minutes or so before slicing. Enjoy!Note: Leftovers? Properly store the cooled loaf in a resealable food storage bag or airtight container in the refrigerator and enjoy within 2 to 3 days.
Notes
- Raspberries: Make this recipe with frozen or fresh raspberries, whatever you have on hand.
- Yogurt: I used plain Greek yogurt. Feel free to substitute with a flavoured variety if you like, such as vanilla Greek yogurt.
- Zest: Instead of lemon zest, for a twist try making this raspberry lemon bread with orange zest.
- Glaze the loaf: Add a simple icing sugar glaze to the loaf if you want to add another element of flavour and sweetness. Be sure to allow the loaf to completely cool before drizzling over the glaze.
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
© Girl Heart Food Inc. Photographs and content are copyright protected.
Tried this recipe?
If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!
Valentina says
Beautiful recipe, Dawn! Your photos are gorgeous and so much deliciousness! 🙂 ~Valentina
Dawn | Girl Heart Food says
Thank you kindly, Valentina!
Shashi at Savory Spin says
YES! Totally agree, Dawn, there isn’t anything better than a slice of homemade quick bread with some coffee or tea! Especially when that quick bread is flavored with raspberries and lemon! YUM! Love your tip on how to freeze these, I struggle with portion control of sweets so your tip is a huge help!
Dawn | Girl Heart Food says
Thanks Shashi! I’m so glad you find it helpful! 🙂