When I first went gluten free and nut free, it was so hard to find gluten free dessert recipes that didn’t taste like they were gluten free. I wanted to be able to bring a gluten free baked good to a party and even thought I know its gluten free, everyone else can enjoy it too.
This Raspberry Lemon Bread is bright and flavourful… Not to mention it is beautiful! I love to dress it up with fresh berries, or enjoy it warm right out of the oven. The perfect treat for a weekend afternoon! Moist and delicious, this Raspberry Lemon Bread is the perfect way to start your day, or as a citrus and berry pick-me-up in the afternoon!
You’d never know this easy dessert recipe was gluten free and took minimal ingredients to make, just like my gluten free pineapple bread and my gluten free oatmeal chocolate chip bars.
why you’ll love this allergy friendly recipe
- This Raspberry Lemon Bread has bright bursts of citrus and sweet berry flavors baked right in. These two fruits together make the absolute most perfect combo in my eyes.
- I love keeping my desserts quick, easy and tasty. This Lemon Raspberry Bread whips up quickly and is made in just one bowl… which is ideal because I really hate doing dishes!
- This gluten free raspberry lemon loaf cake is packed with sweet berries and bright lemon flavor!
- I love an easy quick bread recipe. Quick breads are easy to make and don’t require yeast! This raspberry lemon bread is an easy quick bread.
- No oil needed! This raspberry lemon bread is an easy, low fat bread. No coconut oil or vegetable oil in this recipe!
ingredients & substitutions
Gluten-free flour: This is the base of the dry ingredients for the raspberry lemon bread. It provides structure to the bread. You can use a pre-made gluten-free flour blend or make your own with almond flour, tapioca flour, cassava flour, coconut flour, or oat flour. If you are not gluten free you can use regular wheat all purpose flour.
Sugar: Sweetens the bread. I use brown sugar, granulated sugar, or a sugar substitute like monk fruit sweetener.
Baking powder: Leavening agent. It helps the lemon raspberry loaf rise.
Applesauce: Adds moisture and sweetness. You can use mashed banana, pumpkin puree, or yogurt instead. Basically takes the place of eggs when I don’t want to bake with eggs.
Yogurt: Adds moisture and fat. Use greek yogurt, or fat free yogurt. I like to use plain yogurt but you can use a lemon or berry flavor as well. You can use sour cream, buttermilk, or applesauce for a substitute in this Raspberry Lemon loaf. I like using fat free plain yogurt.
Oat milk: Adds moisture. You can use any other plant-based milk. If you are not dairy free you can use whole milk or skim milk.
Frozen berries: Adds sweetness and fruitiness. I like to use frozen sweet raspberries or frozen blueberries. You can use fresh raspberries, fresh berries or any juicy raspberries. You can also use other frozen fruit like chopped peaches or mangoes.
directions
Step 1
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a loaf pan with butter or use cooking spray to make a prepared pan for easy removal of the loaf later. You can also line a loaf pan with parchment paper for each clean up instead.
Step 2
In a large bowl, whisk together the dry ingredients: 1 ½ cups gluten-free flour, 1 ¼ cup sugar, and 1 teaspoon baking powder.
Step 3
In a separate medium bowl, combine the wet ingredients: 1/3 cup yogurt, 1/2 cup oat milk, 1/2 lemon juiced (around 3 tablespoons), and 1/4 cup applesauce. You can whisk or use a fork to mix these well.
Step 4
Pour the wet ingredients into the dry ingredients flour mixture and stir with a spatula until just combined. Be careful not to overmix the Raspberry Lemon Bread batter, a few lumps are okay.
Step 5
Gently fold in the 1 cup of frozen berries.
Step 6
Pour the batter of thr raspberry lemon bread into your prepared loaf pan. Bake for 65-75 minutes at 350°F (175°C). Baking time will vary depeninding on size and color of the loaf man so make sure you check it by inserting a tooth pick a into the center a little bit. Make sure the inserted toothpick comes out clean.
Let the whole loaf cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely before slicing and serving.
expert tips & tricks
- I use a 5-inch loaf pan but you can use any loaf pan you may have.
- Top the raspberry lemon bread with powdered sugar before serving.
- Skip the lemon juice and add vanilla extract for a sweeter lemon raspberry loaf.
- You can make a tangy lemon glaze by combining water, powdered sugar and lemon juice. This bread is great as an unfrosted loaf or frosted loaf.
- Bake time may vary for high altitude locations.
- Top the raspberry lemon bread with extra lemon zest for more bright lemon flavor.
recipe variations
- To make this lemon raspberry bread recipe lower in carb content, I swap the gluten-free flour with a blend high in almond flour and use a sugar substitute like monk fruit sweetener.
- For a low-fat raspberry lemon bread, I replace the yogurt with unsweetened applesauce and use a low-fat plant-based milk like almond milk.
- To make this lemon raspberry loaf vegan or dairy free, I use vegan yogurt or a vegan yogurt alternative.
serving, storing and meal prepping
Let the raspberry lemon bread cool completely before slicing. The best way to serve the lemon raspberry loaf cake is plain or with a dusting of powdered sugar. I top with maple syrup or melted butter. I like to toast each slice before serving.
For leftovers, I wrap the lemon raspberry loaf slices tightly in plastic wrap or store it in an airtight container or freezer bag. I store in a cool dry place.
In the fridge, this lemon raspberry loaf will stay fresh for 5-7 days. In the freezer, it will last up to 3 months. I wrap the entire loaf tightly in plastic wrap and then in foil before freezing.
To reheat, I thaw frozen slices in the fridge overnight or for a few hours at room temperature. You can then warm individual slices in the microwave for a few seconds until slightly warmed through.
For meal prep, I slice the cooled raspberry lemon bread and portion them into containers. Freezing individual slices is also a great option for grab-and-go breakfasts or snacks.
Looking for more allergy friendly easy recipe?
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One Bowl Raspberry Lemon Bread Recipe (gluten free)
Ingredients
- 1 1/2 cups gluten free flour
- 1 1/4 cup sugar
- 1 teaspoon baking powder
- 1/4 cup applesauce
- 1/3 cup yogurt or vegan yogurt
- 1/2 lemon squeezed
- 1/2 cup oat milk or other plant milk
- 1 cup frozen berries
Instructions
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a loaf pan with butter or cooking spray for easy removal of the loaf later.
- In a large mixing bowl, whisk together the dry ingredients: 1 ½ cups gluten-free flour, 1 ¼ cup sugar, and 1 teaspoon baking powder.
- In a separate bowl, combine the wet ingredients: 1/3 cup yogurt, 1/2 cup oat milk, 1/2 lemon juiced (around 3 tablespoons), and 1/4 cup applesauce. You can whisk or use a fork to mix these well.
- Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. Be careful not to overmix, a few lumps are okay.
- Gently fold in the 1 cup of frozen berries.
- Pour the batter into your greased loaf pan.
- Bake for 65-75 minutes at 350°F (175°C), or until a toothpick inserted into the center comes out clean.
- Let the loaf cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely before slicing and serving.
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