Raspberry Lemon Bread with Lemon Glaze
Prep time
Cook time
Total time
A light, moist fluffy lemon flavored bread that is chock full of raspberries and topped with a lemon glaze.
Recipe type: Quick Bread
Cuisine: American
Serves: 12 - 15slices
  • 1-3/4 cups all-purpose flour
  • ¾ cup sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons grated lemon peel
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup plain yogurt
  • ¼ cup canola oil
  • ¼ cup non-fat milk
  • 1 lemon, juiced
  • 1 cup fresh raspberries
  • Glaze:
  • ½ cup powdered sugar
  • 2 tbsp. lemon juice
  1. Preheat oven to 350 degrees
  2. Spray a loaf pan or 3 mini loaf pans with cooking spray; set a side
  3. In a bowl, add flour, sugar, baking powder, baking soda, salt and lemon zest; mix until combined.
  4. In a large bowl, add eggs, vanilla extract, yogurt, canola oil, milk, lemon juice and lemon zest; mix until well combined.
  5. Slowly mix in flour mixture, just until combined. Stir in raspberries.
  6. Pour mixture into prepared baking pan or pans (if using mini-loaf pans, fill ¾ way in each pan). Bake for 50 - 60 minutes for single loaf pan or 30-35 minutes for mini loaf pans, until center of bread comes out clean with a toothpick.
  7. Cool for about 10 minutes. Take bread out of pan and place on cooling rack to cool completely.
  8. Once bread is cooled. In a bowl, add powdered sugar and lemon juice. Whisk together until smooth. Drizzle over the top of the bread.
I did not use all of the glaze on my loafs. I also made 3 mini loaves.
Nutrition Information
Serving size: 1 slice (12 slice loaf) Calories: 181 Fat: 5.7 Carbohydrates: 28 Sugar: 13 Sodium: 207 Fiber: 1.2 Protein: 5 Cholesterol: 31
Recipe by PB + P Design at https://www.peanutbutterandpeppers.com/2015/09/09/raspberry-lemon-bread-with-lemon-glaze/