Juicy raspberries and vivid lemon taste make lemon glazed raspberry bread better than coffee shop bread.
– 1/2 cup vegetable oil – 1 cup buttermilk – 1 cup granulated sugar – 1 large egg, room temperature – 2 tsp vanilla extract – 1 Tbsp baking powder – 1/2 tsp salt – 2 cups all purpose flour – 2 cups fresh or frozen raspberries, plus extra for popping on top before baking, if desired. LEMON GLAZE – 1 cup plus one tablespoon confectioner's sugar – 2 Tbsp lemon juice, or more if necessary – lemon zest for garnish
Preheat oven to 350F. Spray and line a 9x5 loaf pan with long-ended parchment paper for easy removal after baking.
Mix the oil, buttermilk, sugar, egg, and vanilla in a large basin until smooth. Mix in baking powder and salt. Add the flour and blend until smooth, but don't overbeat.
Transfer the batter to the pan after gently folding in the raspberries. If you care, add some extra berries to the batter’s top.
Bake for 55-60 minutes until the bread is brown and a toothpick inserted near the center comes out clean. Fine moist crumbs. See the bread through the oven window but don't open the door while baking.
If the bread browns too much at the end of baking, loosely cover it with foil. After 15 minutes, use the parchment paper'sling' to loosen and remove the bread.
Fully cool the rack before glazing. Stir lemon juice and sugar until smooth to produce the glaze. To thicken, add sugar; to thin, add lemon juice.
Add small amounts and stir thoroughly between additions. Spread the glaze on cooled bread and add lemon zest. Allow glaze to set before slicing.