Light Lemon Raspberry Loaf
Lemon Raspberry Loaf - moist and flavorful, this delicious Lemon Raspberry Loaf is going to be your new family's favorite! Bursting in tangy lemon and raspberry flavor, it makes a tasty breakfast bread option that everyone will like.
Servings: 4 people
Equipment
- loaf pan
- mixing bowl
- spatula
Ingredients
- 1 1/2 cup maple syrup
- 1/2 cup butter, melted
- 1 cup fresh raspberries
- 3 large eggs
- 1 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1/2 cup almond milk
- juice and zest of 1 lemon
Glaze
- 1 cup powdered sugar
- splash of almond milk
- 3 tbsp lemon juice
- 1 tbsp lemon zest
Instructions
- Preheat the oven to 180C/350F.
- In large bowl mix together your melted butter and maple syrup and stir until incorporated.
- Add in lemon juice, lemon zest and eggs. Stir until combined.
- Slowly add in flour and baking powder. Mix slightly before adding in milk.
- Stir everything together until well combined. Some lumps are fine.
- Fold in fresh raspberries. Make sure to spread them out evenly.
- Spray a 9"x5" loaf pan with non-stick cooking spray and pour batter inside.
- Bake for 1 hour or until a toothpick comes out clean.
- Remove from oven, cool in pan for about 5 minutes before removing to wire rack to cool completely.
- Mix together all glaze ingredients and once the bread is cooled, pour glaze over top and spread it out.