Lemon Raspberry Bread
Delicious with any kind of berry! Remember each oven is different, so make sure and UNDER-SET your timer, so you don’t over bake the bread!
You may or may not need the milk for the glaze, depending on how juicy the raspberries are. Makes 4 small or 2 large loaves.
Ingredients
- 3 cups all purpose flour
- 1 tsp baking soda
- 1 tsp salt
- ½ tsp ground cinnamon
- 1 tsp vanilla
- 2 cups sugar
- 4 eggs, beaten
- 1 cup cooking oil
- 2 tsp lemon juice
- 1 Tbsp lemon zest
- 2 ½ cups raspberries
Glaze:
- 2 cups powdered sugar
- 2 tablespoons melted butter
- ⅓ cup chopped raspberries
- ½ tsp vanilla
- 2 tsp lemon zest
- 1-2 Tbsp heavy cream or milk**, optional
Instructions
- Preheat oven to 350 degrees.
- Mix all ingredients together in a large bowl (except berries); stir by hand.
- Add the berries last, gently mixing in to the batter.
- Spray and fill loaf pans (4 small or 2 large).
- Bake at 350 for 35-45 minutes in small loaf pans, or around 60 minutes in 2 large loaf pans.
- Insert a toothpick in the center of the bread; if it comes out clean, the bread is done. Allow the bread to cool for 10 minutes, then remove the bread to a wire rack to cool completely.
- To make the glaze, combine the powdered sugar, melted butter, chopped raspberries, extract, and lemon zest in a small bowl. Mix until it is smooth. Add the heavy cream or the milk to get the consistency you want for the glaze/frosting.
- Once the bread is cool, spread the glaze on top of the bread. It will run down the side, according to how thick or thin you make the glaze.
- Slice and serve.