Lemon Black Raspberry Bread

Name: Lemon Black Raspberry Bread
Prep time: 15 min
Cook time: 60 min
Total time: 85 min
Yield: 8 slices
Cuisine: Canadian
Ingredients: 1 1/2 cups all-purpose flour (spooned and levelled); 1 tsp baking powder; 1/2 tsp salt; 1/2 cup unsalted butter (softened); 1 cup granulated sugar; 2 large eggs (room temperature); 1/3 cup milk (room temperature); 1 tbsp lemon zest (from 1 large lemon); 2 tbsp lemon juice (freshly squeezed); 1 cup fresh black raspberries; 1/2 cup powdered sugar (sifted); 1 tbsp lemon juice (freshly squeezed)

85 min 8 slices Easy

All Recipes

This moist and zesty Lemon Black Raspberry Bread is perfect for breakfast or a delightful afternoon snack.

Prep

15 min

Cook

60 min

Total

85 min

Servings

Difficulty

Easy

Lemon Black Raspberry Bread is a delightful twist on the classic lemon loaf. The tartness of lemon complements the sweet and juicy raspberries, creating a perfect balance of flavours. This bread is ideal for those who enjoy a refreshing and fruity baked treat. Our version of this bread focuses on maximizing the citrus zing while ensuring a moist crumb. It's a wonderful choice for breakfast or as a snack with your afternoon tea. Whether you're an experienced baker or just starting, this recipe is easy to follow and guaranteed to impress.

Instructions

Preheat the oven

Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.

Pro tip: Use parchment paper for easy removal.

Mix dry ingredients

In a bowl, whisk together flour, baking powder, and salt. Set aside.

Cream butter and sugar

In a separate bowl, beat the softened butter and sugar until light and fluffy.

Pro tip: Beat for about 3-4 minutes for best results.

Add eggs and lemon

Add eggs one at a time, beating well after each addition. Mix in lemon zest and juice.

Combine wet and dry ingredients

Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.

Pro tip: Do not overmix to avoid a dense bread.

Fold in raspberries

Gently fold in the black raspberries, being careful not to crush them.

Pro tip: Toss raspberries in flour to prevent sinking.

Bake the bread

Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the centre comes out clean.

Pro tip: Cover with foil if the top browns too quickly.

Cool the bread

Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Prepare the glaze

In a small bowl, mix powdered sugar and lemon juice until smooth.

Glaze the bread

Drizzle the glaze over the cooled bread before slicing.

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Tips & Tricks

Ensure your ingredients are at room temperature for easier mixing.
Use fresh raspberries for the best flavour and texture.
Let the bread cool completely before slicing for neat slices.

Frequently Asked Questions

What is Lemon Black Raspberry Bread?

Lemon Black Raspberry Bread is a fruity and zesty quick bread made with lemon zest, lemon juice, and fresh black raspberries.

How long does it take to bake Lemon Black Raspberry Bread?

The bread takes about 50-60 minutes to bake at 350°F (175°C).

Can I use frozen raspberries?

Yes, you can use frozen raspberries. Do not thaw them before adding to the batter.

How should I store Lemon Black Raspberry Bread?

Store the bread in an airtight container at room temperature for up to three days or freeze for up to a month.

How many calories are in a slice of Lemon Black Raspberry Bread?

Each slice contains approximately 280 calories.

Serving Suggestions

Serve the Lemon Black Raspberry Bread warm or at room temperature, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. It pairs wonderfully with a hot cup of tea or coffee. This bread can be made ahead and stored in an airtight container at room temperature for up to three days, or frozen for up to a month. Simply thaw at room temperature before serving.

Nutrition per serving

280

Calories

Protein

12g

Fat

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