Go Back
The Best Glazed Raspberry Bread Loaf-4

The Best Glazed Raspberry Bread Loaf

This raspberry bread is super moist, easy to make, and
topped with a delicious lemon glaze.

Course Breakfast, Brunch
Cuisine American
Keyword quick bread, raspberry loaf
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 12


  • 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.
  • Glaze
  • ½ cup powder sugar
  • 2 tsp milk
  • ½ tsp lemon zest


  1. Grease loaf pans (I use Crisco shortening).
  2. Preheat oven to 350 degrees.
  3. In a small bowl, combine dry ingredients; sugar, flour, baking powder, and salt.
  4. In a medium bowl, beat the egg, milk and oil.
  5. Gradually add dry ingredients to the wet until just moist.
  6. Gently fold in flour covered raspberries into the batter.
  7. Pour batter into the prepared loaf pan(about an inch and a half below to compensate for the rise.
  8. Bake 40 minutes if doing 3 miniature loaves. Bake 5o-60 minutes for a 1# loaf. Bake until a toothpick comes out clean.
  9. Allow to cool.
  10. Make glaze and drizzle over the loaf pan(s).

Recipe Notes

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.

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.