Lemon Raspberry Quick Bread

Ingredients (~12 slices)

• 6 Tbsp butter, melted
• 1 cup + 2 Tbsp sugar
• 3/4 cup milk
• 3 eggs
• 3 Tbsp lemon juice
• 1 1/2 Tbsp lemon zest (from ~2 lemons)
• 3 1/3 cups all-purpose flour
• 1 Tbsp baking powder
• 3/4 tsp salt
• 2 1/4 cups fresh raspberries

Preheat Oven and Prep Your Pan

Get your oven to 350F.

Grease an 8 1/2 x 4 1/2 inch bread pan – I use butter but cooking spray works fine too.

Mix the Wet Ingredients

In a large bowl, combine the melted butter with the sugar.

Add the eggs, milk, lemon juice and lemon zest; Mix until combined.

The mixture will look slightly curdled at this point – this is totally normal and fine.

Add Dry Ingredients and Fold in Raspberries

Mix in the flour, baking powder and salt; Stir just until combined – don’t overmix or the bread gets tough.

Gently fold in the raspberries with just 3-4 folds so they’re distributed throughout.

Some berries will break apart during this step which is expected.

Bake for ~60-65 Minutes

Place the batter in your greased bread pan.

Bake for 60-65 minutes until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Cool Before Slicing

Allow the bread to cool in the pan for at least 10 minutes.

Remove from the pan and continue cooling on a wire rack before slicing – this prevents the bread from falling apart when you cut it.

The bread slices cleanest when it’s completely cooled.

Lemon Raspberry Quick Bread

This is a simple quick bread that’s ready in just over an hour and uses fresh raspberries. The lemon brightens everything up and the raspberries add little bursts of tartness throughout each slice.

prep time:15 minutes mins

cook time:1 hour hr 5 minutes mins

Cooling Time10 minutes mins

total time:1 hour hr 30 minutes mins

Print Pin Recipe

Cook ModePrevent your screen from going dark

Ingredients

Ingredients (~12 slices)

• ▢ 6 Tbsp butter melted
• ▢ 1 cup + 2 Tbsp sugar
• ▢ 3/4 cup milk
• ▢ 3 eggs
• ▢ 3 Tbsp lemon juice
• ▢ 1 1/2 Tbsp lemon zest from ~2 lemons
• ▢ 3 1/3 cups all-purpose flour
• ▢ 1 Tbsp baking powder
• ▢ 3/4 tsp salt
• ▢ 2 1/4 cups fresh raspberries

Instructions

• Preheat oven to 350F and grease an 8 1/2 x 4 1/2 inch bread pan.
• In a large bowl, combine melted butter and sugar.
• Add eggs, milk, lemon juice, and lemon zest; mix until combined.
• Stir in flour, baking powder, and salt just until combined.
• Gently fold in raspberries with 3-4 folds.
• Pour batter into prepared pan.
• Bake 60-65 minutes until toothpick comes out clean or with moist crumbs.
• Cool in pan 10 minutes, then remove to wire rack.

Notes

Mixture will look slightly curdled after adding wet ingredients. Some berries will break apart when folding. Bread slices cleanest when completely cooled.

Did you make this recipe?Let me know how you liked it below!