A beautifully golden-brown, glazed Raspberry Lemon Gluten-Free Bread loaf, perfectly sliced and arranged on a minimalist white plate, with a few fresh raspberries and lemon slices scattered around it on the marble countertop. Natural morning light casts soft shadows. Fresh herbs are visible in the background, adding a touch of green. The overall presentation is clean, tidy, and emphasizes the deliciousness of the bread.

Raspberry Lemon Gluten-Free Bread: Easy Spring Loaf

ByMaya
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A deliciously appealing, perfectly golden-brown Raspberry Lemon Gluten-Free Bread loaf, generously drizzled with bright lemon glaze, presented on a minimalist white plate on the wooden cutting board. A single slice has been removed, revealing its moist, tender crumb and the beautiful burst of raspberries within. Natural morning light creates warm tones and soft shadows. Fresh herbs are visible in the background.

Raspberry Lemon Gluten-Free Bread: A Bright & Beautiful Loaf, Perfect for Spring Brunch

Raspberry Lemon Gluten-Free Bread has become an absolute springtime staple in my kitchen, a true ray of sunshine that brightens even the cloudiest of mornings. There’s something truly magical about the way fresh, tart raspberries burst alongside bright, zesty lemon, all lovingly wrapped up in a wonderfully moist and tender loaf that never tastes “gluten-free” – it’s pure celebration.

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I still remember the first time I whipped this up for a spontaneous brunch, the intoxicating aroma filling my home and the smiles it brought confirming this wasn’t just another recipe, but a revelation of flavor and joy. While my version of this Raspberry Lemon Gluten-Free Bread is a beloved staple here, I’m always inspired by others’ delicious takes, like this delightful rendition you might enjoy reading about over on TasteCharm.

This bake makes you feel like a kitchen wizard, delivering a delicious result that’s anything but a compromise. If you’re eager for more vibrant, aromatic gluten-free treats, you’ll also adore my Gluten-Free Orange Cardamom Bread for another delightful adventure – now let’s get baking and fill your home with this beautiful, uplifting aroma!

Raspberry Lemon Gluten-Free Bread: Easy Spring Loaf
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Raspberry Lemon Gluten-Free Bread: Easy Spring Loaf

Recipe by MayaCourse: BreadsCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

A truly irresistible Raspberry Lemon Gluten-Free Bread, bursting with vibrant raspberries and zesty lemon, offering a perfectly moist and tender crumb that’s ideal for any spring gathering or a delightful breakfast.

Ingredients

  • 1 1/2 cups gluten-free all-purpose flour blend (with xanthan gum)

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1/2 cup (1 stick) unsalted butter, softened

  • 3/4 cup granulated sugar

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 1/2 cup sour cream or plain Greek yogurt

  • Zest of 1 large lemon

  • 1/4 cup fresh lemon juice

  • 1 cup fresh raspberries

  • For the Glaze:

  • 1 cup powdered sugar

  • 2-3 tablespoons fresh lemon juice

Directions

  • Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan with gluten-free flour.
  • In a medium bowl, whisk together the gluten-free flour blend, baking powder, baking soda, and salt. Set aside.
  • In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes, using an electric mixer.
  • Beat in the eggs one at a time, incorporating each fully before adding the next. Stir in the vanilla extract.
  • Add the sour cream, lemon zest, and lemon juice to the wet ingredients. Mix until just combined. The mixture might look slightly curdled, which is normal.
  • Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; a few lumps are okay.
  • Gently fold in the fresh raspberries. Be delicate to avoid crushing them too much.
  • Pour the batter into the prepared loaf pan and spread evenly.
  • Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, tent loosely with foil.
  • Let the bread cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
  • While the bread cools, prepare the glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Add more lemon juice a teaspoon at a time if you prefer a thinner glaze.
  • Once the loaf is completely cool, drizzle the lemon glaze over the top. Slice and serve.

Notes

    • The Perfect GF Flour Blend: Not all gluten-free flour blends are created equal! For the best results, use a high-quality all-purpose gluten-free blend that already contains xanthan gum. If yours doesn’t, add 1/2 teaspoon to the dry ingredients for optimal texture.
    • Raspberry TLC: Fresh raspberries are delicate! For a beautiful distribution without them sinking or totally disintegrating, toss them lightly in a teaspoon of your gluten-free flour blend before folding them into the batter. And always fold them in gently at the very last step.
    • Don’t Rush the Cool Down: I know it’s tempting, but let your loaf cool completely before glazing and slicing. This allows the bread to set properly and prevents the glaze from melting away, ensuring that beautiful, bright finish. Patience truly makes perfect here!

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