Healthy Lemon glazed raspberry bread Recipe

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.

Step 1

Step 2

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.

Step 3

Transfer the batter to the pan after gently folding in the raspberries. If you care, add some extra berries to the batter’s top. 

Step 4

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.

Step 5

 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. 

Step 6

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. 

Step 7

Add small amounts and stir thoroughly between additions. Spread the glaze on cooled bread and add lemon zest. Allow glaze to set before slicing.

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Easy Nutella Banana Bread Recipe