Life as a mom of three is a beautiful whirlwind. Some mornings, after the school drop-off and before the next round of chores, I crave a little moment of peace a cup of coffee and a truly comforting treat. That’s exactly how my beloved gluten free lemon raspberry loaf recipe came to be.
I wanted something simple, bursting with fresh flavors, and naturally gluten-free that everyone in the family would adore. This particular lemon raspberry loaf fills our kitchen with the most incredible aroma, bright lemon zest mingling with sweet, tart raspberries.
It’s more than just a recipe; it’s a little slice of love, perfect for breakfast, an afternoon snack, or even a light dessert. Every time I bake this gluten free lemon raspberry loaf, I’m reminded that good food truly is love.
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gluten free lemon raspberry loaf
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf (8 slices) 1x
- Diet: Gluten Free
Description
A bright and moist gluten free lemon raspberry loaf with fresh citrus flavor and bursts of juicy raspberries, perfect for breakfast, dessert, or an afternoon snack.
Ingredients
- 1 ½ cups gluten free all-purpose flour blend
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup plain Greek yogurt
- ⅓ cup melted butter or neutral oil
- 2 tablespoons fresh lemon zest
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen raspberries
- 1 tablespoon gluten free flour (for tossing raspberries)
- Optional: ½ cup powdered sugar and 1–2 tablespoons lemon juice for glaze
Instructions
- 1. Preheat oven to 350°F (175°C) and line a loaf pan with parchment paper or lightly grease it.
- 2. In a medium bowl whisk together gluten free flour, baking powder, baking soda, and salt.
- 3. In a large bowl whisk the sugar and eggs until smooth and slightly pale.
- 4. Add Greek yogurt, melted butter, lemon zest, lemon juice, and vanilla extract and whisk until fully combined.
- 5. Gradually stir the dry ingredients into the wet ingredients until a smooth batter forms.
- 6. Toss raspberries with 1 tablespoon gluten free flour to prevent sinking, then gently fold them into the batter.
- 7. Pour the batter into the prepared loaf pan and spread evenly.
- 8. Bake for 45–55 minutes or until a toothpick inserted into the center comes out clean.
- 9. Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- 10. If desired, whisk powdered sugar with lemon juice to make a glaze and drizzle over the cooled loaf before slicing.
Notes
- Tossing the raspberries in flour helps prevent them from sinking during baking.
- Frozen raspberries can be used—do not thaw before adding to the batter.
- For extra lemon flavor, add additional lemon zest to the glaze.
- Store the loaf in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 14g
- Sodium: 170mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: gluten free lemon raspberry loaf, gluten free lemon bread, raspberry lemon loaf
WHY YOU’LL LOVE THIS RECIPE
You’ll quickly fall head over heels for this incredible gluten free lemon raspberry loaf. It masterfully balances the bright, zesty notes of lemon with the sweet-tart bursts of fresh raspberries. This gluten-free lemon raspberry loaf is incredibly moist, thanks to a thoughtful blend of ingredients, making it far from dry or crumbly, a common concern with gluten-free baking.
Furthermore, making this lemon raspberry loaf is delightfully straightforward, perfect for bakers of all skill levels. It’s an excellent choice for anyone looking for a delicious and nourishing gluten free lemon raspberry loaf to share with loved ones.
INGREDIENTS YOU’LL NEED
Gathering your ingredients for this delightful gluten free lemon raspberry loaf is the first step towards pure deliciousness. You’ll need a good quality gluten-free flour blend for the perfect texture in your lemon raspberry loaf. Fresh lemons are essential for that vibrant flavor in our gluten-free lemon raspberry loaf.
| Ingredient | Quantity |
|---|---|
| Gluten-Free All-Purpose Flour Blend (with xanthan gum) | 1 ½ cups |
| Granulated Sugar | ¾ cup |
| Baking Powder | 1 ½ tsp |
| Salt | ¼ tsp |
| Large Eggs | 2 |
| Milk (dairy or non-dairy) | ½ cup |
| Vegetable Oil (or melted coconut oil) | ⅓ cup |
| Fresh Lemon Zest | 1 tbsp |
| Fresh Lemon Juice | 2 tbsp |
| Fresh Raspberries | 1 cup |
| For the Glaze: | |
| Powdered Sugar | ½ cup |
| Fresh Lemon Juice | 1-2 tbsp |
SUBSTITUTIONS & VARIATIONS
Feel free to customize your gluten free lemon raspberry loaf to your family’s preferences! If fresh raspberries aren’t available, you can use frozen raspberries (do not thaw them before adding to the batter) for your lemon raspberry loaf. For a dairy-free gluten-free lemon raspberry loaf, simply use your favorite non-dairy milk.
You could also swap out raspberries for blueberries or a mixed berry blend, creating a versatile fruit loaf. A sprinkle of white chocolate chips in the batter adds another layer of sweetness to this already delightful gluten free lemon raspberry loaf. This recipe is wonderfully adaptable!
Beyond berries, exploring other fruit-based gluten-free desserts can open up a world of flavor. For another delightful dessert that’s perfect for any occasion, consider The Ultimate Gluten-Free Apple Crumble.
STEP-BY-STEP INSTRUCTIONS
- Baking this gluten free lemon raspberry loaf is a breeze! First, preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan. In a large bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
- In a separate medium bowl, whisk the eggs, milk, oil, lemon zest, and lemon juice until well combined. Pour the wet ingredients into the dry ingredients and mix just until combined do not overmix, as this can make your lemon raspberry loaf tough. Gently fold in the fresh raspberries, being careful not to crush them.
- Pour the batter into your prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center of the gluten-free lemon raspberry loaf comes out clean. Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Once cool, whisk powdered sugar and lemon juice for the glaze and drizzle it over your finished gluten free lemon raspberry loaf.
PRO TIPS FOR SUCCESS
For the absolute best gluten free lemon raspberry loaf, follow these simple tips. Always use room temperature eggs and milk; this helps them emulsify better, leading to a smoother batter and a more tender lemon raspberry loaf. Measure your gluten-free flour by spooning it into the measuring cup and then leveling it off, avoiding packing it down.
Overmixing develops gluten (even in gluten-free flour, it can lead to a tougher texture), so mix the batter just until combined for a light and fluffy gluten-free lemon raspberry loaf. Lastly, ensure your gluten free lemon raspberry loaf cools completely before slicing for clean cuts and to allow the structure to set properly.
Applying these meticulous baking techniques is key to achieving success with any gluten-free dessert. If you’re looking to master another indulgent, diet-friendly treat, don’t miss our recipe for Vegan Gluten Free Chocolate Cake.
STORAGE & REHEATING TIPS
To keep your gluten free lemon raspberry loaf fresh, store it at room temperature in an airtight container for up to 3 days. For longer storage, refrigerate the lemon raspberry loaf for up to a week. You can also freeze slices of this delicious gluten-free lemon raspberry loaf for up to 3 months.
Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag. Thaw frozen slices at room temperature or warm them gently in the microwave for a quick, comforting treat. Enjoy your wonderful gluten free lemon raspberry loaf anytime!
WHAT TO SERVE WITH THIS RECIPE
This exquisite gluten free lemon raspberry loaf pairs beautifully with so many things! A warm cup of coffee or a comforting mug of herbal tea is always a classic choice. For a simple breakfast, enjoy a slice of lemon raspberry loaf alongside a dollop of Greek yogurt and a sprinkle of fresh berries.
During warmer months, a scoop of vanilla bean ice cream or a light whipped cream makes this gluten-free lemon raspberry loaf an elegant dessert. A simple glass of milk is also perfect for the kids. However you serve it, this gluten free lemon raspberry loaf is sure to be a hit!
Just like this loaf, many gluten-free cakes offer wonderful versatility for serving. Another delightful option that’s perfect for a treat any time of day is our luscious Gluten Free Carrot Cake.
FAQS
Can I use frozen raspberries?
Yes, you absolutely can use frozen raspberries for your gluten free lemon raspberry loaf! Do not thaw them before adding them to the batter; mix them in while still frozen to prevent them from bleeding too much color into the batter and making your lemon raspberry loaf appear muddy. Just ensure they are gently folded into the mixture for an equally delicious gluten-free lemon raspberry loaf.
What’s the best gluten-free flour blend?
For this gluten free lemon raspberry loaf, I recommend using a good quality all-purpose gluten-free flour blend that already contains xanthan gum. Brands like Bob’s Red Mill 1-to-1 Baking Flour or King Arthur Gluten-Free Measure for Measure Flour work wonderfully, ensuring your lemon raspberry loaf has the perfect texture and rise. If your blend doesn’t include xanthan gum, add ½ teaspoon per cup of flour for the best results in your gluten-free lemon raspberry loaf.
How do I know when the gluten free lemon raspberry loaf is done?
Your gluten free lemon raspberry loaf is done when a wooden skewer or toothpick inserted into the center comes out clean. The top of the lemon raspberry loaf should also be golden brown and spring back lightly when touched. If the top browns too quickly, you can loosely tent it with aluminum foil for the last 15-20 minutes of baking time, ensuring a perfectly cooked gluten-free lemon raspberry loaf.
Gluten-free baking has become increasingly popular, offering delicious alternatives for those with dietary restrictions or preferences. Loaves like the lemon raspberry variant are a common type of baked goods, often cherished for their convenience and delightful flavor combinations, making them perfect for various occasions.
NUTRITION INFORMATION (PER SERVING)
This gluten free lemon raspberry loaf offers a delightful treat. Please note, this is an estimate and can vary based on specific ingredients and serving size of your lemon raspberry loaf.
| Nutrient | Amount |
|---|---|
| Calories | 280 |
| Total Fat | 12g |
| Saturated Fat | 2g |
| Cholesterol | 40mg |
| Sodium | 150mg |
| Total Carbohydrates | 40g |
| Dietary Fiber | 2g |
| Total Sugars | 25g |
| Protein | 4g |