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.
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!