Lemon Glazed Raspberry Bread

Name: Lemon Glazed Raspberry Bread
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 10 servings
Ingredients: 1/2 cup vegetable oil; 1 cup buttermilk; 1 cup granulated sugar; 1 large egg, room temperature; 2 tsp vanilla extract; 1 Tbsp baking powder; 1/2 tsp salt; 2 cups all purpose flour; 2 cups fresh or frozen raspberries, plus extra for popping on top before baking, if desired; 1 cup plus one tablespoon confectioner's sugar; 2 Tbsp lemon juice, or more if necessary; Lemon zest for garnish

User Reviews

4.6

33 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr 5 mins
Servings
10 servings
Calories
301 kcal
Course
Dessert
Cuisine
American

Lemon Glazed Raspberry Bread

Julie Valencia

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Lemon glazed raspberry bread is a so-much-better-than-your-coffee-shop little slice of heaven packed with juicy raspberries and bright lemon flavor. This easy lemony loaf cake is an absolute must make!

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Ingredients

Servings

1/2 cup vegetable oil
1 cup buttermilk
1 cup granulated sugar
1 large egg, room temperature
2 tsp vanilla extract
1 Tbsp baking powder
1/2 tsp salt
2 cups all purpose flour
2 cups fresh or frozen raspberries, plus extra for popping on top before baking, if desired.

lemon glaze

1 cup plus one tablespoon confectioner's sugar
2 Tbsp lemon juice, or more if necessary
Lemon zest for garnish

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Instructions

Preheat oven to 350F. Spray and line your 9x5 loaf pan with a sheet of parchment paper with long ends so you can lift the bread out easily after baking.
In a large mixing bowl whisk together the oil, buttermilk, sugar, egg, and vanilla until smooth.
Whisk in the baking powder and salt. Then whisk in the flour and mix just until everything is fairly smooth, but don't over beat your batter.
Gently fold in the raspberries and turn the batter into your prepared pan. Add a few extra berries into the top of the batter if you care about that sort of thing :)
Bake for 55-60 minutes or until the bread is risen, golden, and a toothpick inserted near the center comes out without wet batter on it. Moist crumbs are fine. Note: keep an eye on the bread through your oven window but don't be tempted to open the oven door during baking. If toward the end of baking the bread seems to be browning too much you can (quickly!) add a piece of foil loosely over the top.
Cool the bread in the pan for 15 minutes, then loosen and remove it using the parchment paper 'sling'. Finish cooling completely on the rack before glazing.
To make the glaze stir together the lemon juice and sugar until smooth. If you want to make it thicker add a bit more sugar, and to make it thinner add more lemon juice. But do so in small increments, stirring completely in between additions. Spoon the glaze over the cooled bread and top with some lemon zest. Let the glaze set up before slicing.

Nutrition Information

Show Details

Calories 301kcal (15%) Carbohydrates 56g (19%) Protein 4g (8%) Fat 13g (20%) Saturated Fat 2g (10%) Polyunsaturated Fat 7g Monounsaturated Fat 3g Trans Fat 0.1g Cholesterol 21mg (7%) Sodium 151mg (6%) Potassium 225mg (6%) Fiber 2g (8%) Sugar 22g (44%) Vitamin A 75IU (2%) Vitamin C 6mg (7%) Calcium 92mg (9%) Iron 2mg (11%)

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories 301 kcal

% Daily Value*

Calories	301kcal	15%
Carbohydrates	56g	19%
Protein	4g	8%
Fat	13g	20%
Saturated Fat	2g	10%
Polyunsaturated Fat	7g	41%
Monounsaturated Fat	3g	15%
Trans Fat	0.1g	5%
Cholesterol	21mg	7%
Sodium	151mg	6%
Potassium	225mg	5%
Fiber	2g	8%
Sugar	22g	44%
Vitamin A	75IU	2%
Vitamin C	6mg	7%
Calcium	92mg	9%
Iron	2mg	11%