Its summer raspberry season, so I decided to make The Best Glazed Raspberry Bread Loaf that was ever created! Haha, in my family anyways!
This raspberry bread is super moist, easy to make, and topped with a delicious lemon glaze.
It’s like a moist raspberry muffin, but baked in a loaf – and the perfect summer treat to take to a brunch, gift to a neighbor, or share with a friend.
BTW: I used the same delicious lemon glaze used on my Blueberry Lemon Crescent Roll recipe, but if you decide to forgo the glaze, it’s still just as yummy.
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To make the bread, you’ll first combine the dry ingredients together. In another bowl, you’ll add the wet ingredients. Then gradually add the dry ingredients to the wet and mix until just moist. Lastly, gently fold in the raspberries. Bake. Glaze. Eat!
Baking Tips For The Best Glazed Raspberry Bread Loaf
- Make sure to mix your wet and dry ingredients together until just combined. You want to avoid over mixing the batter, otherwise, it can lead to a denser loaf of bread.
- Make sure to toss the raspberries with 1-2 teaspoons of flour. This will help keep the berries suspended in the batter and prevent them from sinking to the bottom of the bread.
Before I share my recipe, I have to share this darling set of 4 mini loaf pans I just bought. Each loaf pan has a different texture/pattern and are made of white ceramic porcelain. I LOVE, LOVE, LOVE them!!! Snag a set for yourself HERE.
Without further ado… here’s my recipe for the best glazed raspberry bread loaf! Enjoy.
The Best Glazed Raspberry Bread Loaf
This raspberry bread is super moist, easy to make, and
topped with a delicious lemon glaze.
- 1 cup sugar
- 2 cups flour
- 1 Tbs baking powder
- ½ tsp salt
- 1 egg
- 1 cup milk
- 1/3 cup vegetable oil
- 1 cup raspberries fresh or frozen.
- ½ cup powder sugar
- 2 tsp milk
- ½ tsp lemon zest
Grease loaf pans (I use Crisco shortening).
Preheat oven to 350 degrees.
In a small bowl, combine dry ingredients; sugar, flour, baking powder, and salt.
In a medium bowl, beat the egg, milk and oil.
Gradually add dry ingredients to the wet until just moist.
Gently fold in flour covered raspberries into the batter.
Pour batter into the prepared loaf pan(about an inch and a half below to compensate for the rise.
Bake 40 minutes if doing 3 miniature loaves. Bake 5o-60 minutes for a 1# loaf. Bake until a toothpick comes out clean.
Allow to cool.
Make glaze and drizzle over the loaf pan(s).
Make sure to mix your wet and dry ingredients together until just combined. You want to avoid overmixing the batter, otherwise, it can lead to a denser loaf of bread.
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Make sure to toss the raspberries with 1-2 teaspoons of flour. This will help keep the berries suspended in the batter and prevent them from sinking to the bottom of the bread.