Spring always makes me think of recipes that involve lemon.
This glazed raspberry lemon bread is super easy to make and it’s the perfect addition to your morning coffee with it’s yummy citrus and berry flavors. These two fruits together make the most perfect combination ever.
Lemon is that kind of a baking player that just teams up with pretty much anything, but this Lemon Raspberry Bread is definitely my all time favorite pairing so far. With the coconut lemon glaze dripping over the top, this bread is everything you need!
This bread is so soft and moist. Just slightly sweet with a nice taste from the raspberry and a hint of the lemon.
The glaze is a mix of coconut milk, raspberry jam, lemon zest and lemon juice. I wanted to make this bread extra cute and extra pink so I added some crushed raspberries and dried edible flowers.
Warning: It’s addicting and will not provide you with leftovers (speaking from experience).
- Dry ingredients
- 1 1/3 cups gluten free flour
- 1/3 cup coconut flour
- 1 tsp baking soda
- ¼ teaspoon salt
- Wet ingredients
- 2 large eggs
- ¼ cup honey or maple syrup
- 1/3 cup freshly squeezed lemon juice
- 1 tsp baking powder
- 1/3 cup almond milk
- Zest of 1 large lemon
- ¾ cup fresh raspberries
- 1tsp vanilla extract
- For the glaze
- 1 tbsp coconut milk from the can, just the solid part
- 1 tbsp fresh squeezed lemon juice
- 1 tbsp raspberry jam
- 1 teaspoon lemon zest
- Preheat oven to 350F/175C degrees. Line a loaf pan with parchment paper or spray it with cooking spray.
- In a large bowl, whisk together the dry ingredients.
- In a separate large bowl, whisk together all wet ingredients. Add dry ingredients to wet ingredients and mix well to combine.
Stir until well blended.
Fold in your raspberries breaking them apart while stirring.
- Pour batter into prepared loaf pan and spread out evenly. Bake for 40-50 minutes until center is set and toothpick comes out clean. Allow loaf to cool completely in the pan before removing.
Meanwhile mix together all your glaze ingredients, once bread is cooled pour glaze over top and spread out.
Can you actually notice that I’ve been in a “pinkish” state of mind lately?