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5.0 from 9 votes

Lemon Raspberry Loaf

The BEST Lemon Raspberry Loaf made with almond flour, sweetened with maple syrup, and bursting with raspberries and lemon flavor! A healthy quick bread recipe made gluten free and dairy free, paleo friendly too. If you love the lemon raspberry combo, you must make this!

Prep Time
5 mins
Cook Time
5 mins
Total Time
50 mins
Servings: 10 slices
Calories: 307 kcal
Course: Snacks
Cuisine: American

Ingredients

  • 2 ¾ cups Super Fine Almond Flour
  • 1/3 cup tapioca flour see notes
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • zest of 3 large lemons
  • 1/3 cup pure maple syrup
  • 1/3 cup avocado oil or light olive oil, melted/cooled coconut oil
  • 1/4 cup freshly squeezed lemon juice about 1 large lemon
  • 1/2 teaspoon vanilla extract
  • 1/2 tsp lemon extract or lemon emulsion optional
  • 3 large eggs
  • 1 pint fresh raspberries about 1 heaping cup

Instructions

    Cup of Yum
  1. Preheat oven to 350ºF and line medium loaf pan (8x4) with parchment paper; set aside. 
  2. Mix dry ingredients: In medium bowl combine almond flour, tapioca flour, baking soda, baking powder, salt, and lemon zest; set aside.
  3. Mix wet ingredients: In large bowl whisk together oil, maple syrup, vanilla and lemon juice. Add eggs, whisking until combined.
  4. Combine: Add in dry ingredients, mixing with large spoon, then fold in raspberries until combined – batter will be somewhat thick and look a little airy.
  5. Bake: Transfer batter to lined 8x4 loaf pan. Bake bread for 20 minutes, then cover with foil and continue baking another 20-25 minutes, or until inserted toothpick comes out clean. 
  6. Cool & Slice: Allow bread to cool in pan for 15 minutes, then transfer to cooling rack. Allow bread to cool completely before adding glaze and slicing.

Notes

  • MUFFINS - If you'd like to make muffins with this recipe, I imagine baking time would be about 15-20 minutes or until inserted toothpick comes out clean.
  • TAPIOCA FLOUR - I have many almond flour quick breads that call for tapioca flour to help hold the almond flour together better. If you don't have tapioca flour on hand, 3 tablespoons coconut flour should work. Or 1/4 cup all-purpose flour if you don't need it to be gluten-free (or 1:1 gluten-free baking flour). Cassava flour would also likely be a good 1:1 substitute.
  • GLAZE - You can use melted coconut butter for a healthy version, or a traditional confectioners version. Just mix together 1/3 cup confectioners sugar with 2 tsp lemon juice.

Nutrition Information

Serving 1/10 Calories 307kcal (15%) Carbohydrates 56g (19%) Protein 10g (20%) Fat 20g (31%) Saturated Fat 3g (15%) Polyunsaturated Fat 6g Cholesterol 56mg (19%) Sodium 158mg (7%) Fiber 5g (20%) Sugar 9g (18%)

Nutrition Facts

Serving: 10slices

Amount Per Serving

Calories 307

% Daily Value*

Serving 1/10
Calories 307kcal 15%
Carbohydrates 56g 19%
Protein 10g 20%
Fat 20g 31%
Saturated Fat 3g 15%
Polyunsaturated Fat 6g 35%
Cholesterol 56mg 19%
Sodium 158mg 7%
Fiber 5g 20%
Sugar 9g 18%

* Percent Daily Values are based on a 2,000 calorie diet.