I created this amazing Raspberry Lemon Bread recipe on a whim when I had some fresh raspberries needing to be used up, and oh my goodness, it turned out incredibly moist and flavorful! This quick bread uses coconut oil instead of butter, incorporates tangy Greek yogurt, and is bursting with bright lemon zest and juicy raspberries. It’s on the healthier side but tastes like a total treat! I seriously couldn’t get enough of it. This Raspberry Lemon Bread is perfect for breakfast, brunch, or an afternoon snack – a total win and a fantastic baking project for this lovely May holiday!
Why You’ll Love This Raspberry Lemon Bread
- Incredibly Moist: Coconut oil and Greek yogurt (or sour cream) ensure a super tender and moist crumb.
- Bright & Fruity: Packed with fresh raspberries and vibrant lemon zest for a perfect flavor combination.
- Healthier Twist: Made with coconut oil and Greek yogurt, and no butter required in the batter.
- Easy Quick Bread: Simple mixing method – no yeast or complicated steps!
- Perfect Anytime Treat: Delicious for breakfast, brunch, snacks, or even a light dessert.
Ingredients for Raspberry Lemon Bread
Here’s what you’ll need to bake this moist and flavorful quick bread. The full list with measurements is in the recipe card below.
Dry Ingredients
- All-purpose flour (Dry Ingredient)
- Baking powder (Leavening Agent)
- Baking soda (Leavening Agent)
- Salt (Seasoning)
- Lemon zest (Flavoring)
Wet Ingredients
- Coconut oil, melted and cooled (Fat)
- Granulated sugar (Sweetener)
- Large eggs, room temperature (Binder)
- Vanilla extract (Flavoring)
- Almond extract (Flavoring)
- Unsweetened vanilla almond milk (or other milk) (Liquid)
- Plain Greek yogurt (or sour cream) (Dairy)
Mix-Ins
- Fresh raspberries (Fruit)
- Flour (1 tbsp for tossing berries)
Pan Prep
- Coconut oil or butter for greasing
- Flour for dusting
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I adore the raspberry-lemon combination in this Raspberry Lemon Bread, but feel free to adapt it:
- Different Berries: Use fresh blueberries or chopped strawberries instead of raspberries.
- Add Nuts: Fold in ½ cup of chopped walnuts, pecans, or slivered almonds.
- Orange Instead of Lemon: Substitute orange zest for lemon zest for a different citrus twist.
- Add a Glaze: Top the cooled bread with a simple lemon glaze (powdered sugar + lemon juice) or a vanilla glaze.
- Make it Vegan: Use flax eggs (1 tbsp ground flax + 3 tbsp water per egg, let sit 5 mins), ensure your yogurt and milk are plant-based.
How to Make Raspberry Lemon Bread
Let me show you how easy it is to make this moist and delicious Raspberry Lemon Bread:
Prep Oven and Pan
- First, I preheat my oven to 350°F (175°C).
- I grease a 9×5 inch loaf pan well with coconut oil or butter, then lightly flour it, tapping out any excess flour. I also like to line the bottom with parchment paper just to be extra safe and ensure easy removal. I set the prepared pan aside.
Mix Wet Ingredients
- In a medium bowl, I whisk together the melted (and slightly cooled) coconut oil and the granulated sugar until smooth.
- Then, I whisk in the eggs, one at a time, followed by the vanilla extract and the almond extract until well combined.
- Next, I whisk in the almond milk (or other milk) and the Greek yogurt (or sour cream) until the wet mixture is thoroughly combined and smooth.
Mix Dry Ingredients
- In a separate large bowl, I whisk together the all-purpose flour, baking powder, baking soda, salt, and fresh lemon zest until well combined.
Combine Batter and Add Berries
- I pour the wet ingredients into the large bowl containing the dry ingredients.
- Using a rubber spatula, I stir just until the ingredients are combined. It’s super important not to overmix quick bread batter – stop as soon as you don’t see big streaks of flour!
- In a small bowl, I gently toss the fresh raspberries with 1 tablespoon of flour. This helps prevent the berries from all sinking to the bottom of the loaf.
- Gently, I fold the floured raspberries into the batter until they are evenly distributed.
Bake
- I pour the finished batter into the prepared loaf pan and smooth the top with my spatula.
- I bake for 55-60 minutes, or until the edges are golden brown, the top is firm, and a toothpick inserted into the center of the bread comes out clean or with just a few moist crumbs attached.
- (Tip: If the top starts browning too quickly before the center is cooked, I loosely tent the loaf pan with aluminum foil for the last 10-15 minutes of baking).
Cool Completely
- I allow the Raspberry Lemon Bread to cool in the loaf pan on a wire rack for about 10-15 minutes.
- Then, I carefully remove the loaf from the pan (using the parchment paper if I lined it) and let it cool completely on the wire rack before slicing. Cooling completely is key for the best texture and clean slices!
Tips and Tricks for the BEST Quick Bread
Here are my secrets for making this Raspberry Lemon Bread truly exceptional:
- Use Fresh Raspberries: While frozen might work (thaw & drain well, maybe add slightly longer bake time), fresh raspberries hold their shape better and provide the best flavor here.
- Toss Berries in Flour: This simple step really helps prevent all the delicious berries from sinking to the bottom of the loaf.
- Don’t Overmix!: Mix the batter just until combined for a tender, moist bread. Overmixing = tough bread.
- Room Temperature Wet Ingredients: Using room temperature eggs, yogurt, and milk helps the batter mix more easily and evenly.
- Cool Coconut Oil: Ensure the melted coconut oil has cooled slightly so it doesn’t accidentally cook the eggs when combined.
- Cool Completely: Patience! Let the bread cool fully before slicing for the best texture and to prevent crumbling.
How to Serve
This Raspberry Lemon Bread is fantastic served:
- As Is: Delicious sliced plain for breakfast, brunch, or a snack.
- With Butter: A simple smear of butter is delightful.
- With Cream Cheese: Tangy cream cheese complements the sweet and tart flavors.
- Toasted: Lightly toasting a slice brings out the flavors.
- With Tea or Coffee: The perfect accompaniment.
Serve at room temperature.
Make Ahead and Storage
Quick breads store beautifully!
- Storage: Once completely cool, store the Raspberry Lemon Bread, wrapped well in plastic wrap or in an airtight container, at room temperature for up to 4 days.
- Freezing: This bread freezes wonderfully! Wrap the cooled loaf (sliced or whole) tightly in plastic wrap, then again in aluminum foil or place in a freezer bag. Freeze for up to 3 months. Thaw overnight at room temperature.
FAQs about Raspberry Lemon Bread
- Can I use frozen raspberries?
- Yes, but thaw them first and pat them very dry with paper towels to remove excess moisture, which can make the bread soggy. Toss them gently in the flour as directed. You might need to add a couple of extra minutes to the baking time.
- Can I substitute the coconut oil with butter?
- Yes, you can use an equal amount of melted unsalted butter instead of coconut oil if you prefer.
- My bread seems dense. What went wrong?
- Overmixing the batter after adding the dry ingredients is the most common cause of dense quick bread. Mix just until combined! Expired baking powder/soda could also be a factor.
Enjoy this incredibly moist, flavorful, and bright Raspberry Lemon Bread! It’s a perfect treat for any time of day.
Print
Raspberry Lemon Bread
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10–12 slices 1x
- Category: Bread, Breakfast, Brunch, Dessert, Snack, Quick Bread
- Cuisine: American
Description
This Raspberry Lemon Bread is incredibly moist and flavorful, made healthier with coconut oil and Greek yogurt! Bursting with fresh raspberries and bright lemon zest, it’s perfect for breakfast, brunch, or a snack.
Ingredients
Scale
- 2 cups (250g) all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Zest of 1 large lemon
- 1/2 cup (118ml) coconut oil, melted and cooled slightly
- 3/4 cup (150g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup (120ml) unsweetened vanilla almond milk (or other milk), room temperature
- 1/2 cup 0% plain Greek yogurt, room temperature
- 1 1/2 cups fresh raspberries
Instructions
- Preheat Oven and Prepare Pan: Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan with coconut oil or cooking spray. Lightly flour the pan or line the bottom (and optionally sides) with parchment paper for easy removal. Set aside.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and lemon zest until well combined. Set aside.
- Combine Wet Ingredients: In a separate large bowl, whisk together the melted (and slightly cooled) coconut oil and granulated sugar until smooth. Whisk in the room-temperature eggs one at a time, then whisk in the vanilla extract and almond extract.
- Add Milk & Yogurt: Whisk the room-temperature almond milk and Greek yogurt into the wet ingredients until thoroughly combined and smooth.
- Fold in Raspberries: Gently fold the fresh raspberries into the wet ingredient mixture.
- Combine Wet and Dry: Add the dry ingredients to the wet ingredients. Stir with a rubber spatula until just combined. Be careful not to overmix; a few streaks of flour are okay.
- Bake: Pour the batter into the prepared loaf pan and spread it evenly. Bake for 55-60 minutes, or until the edges are golden, the top is firm, and a wooden toothpick inserted into the center comes out clean. If the top starts to brown too quickly, loosely tent the pan with aluminum foil for the last 10-15 minutes of baking.
- Cool: Let the bread cool in the pan on a wire rack for 15-20 minutes before carefully removing it from the pan. Let it cool completely on the wire rack before slicing.
- Serve
Notes
- Measuring Flour: Spoon and level the flour for accuracy, or weigh it.
- Room Temperature Ingredients: Using room-temperature eggs, milk, and yogurt helps the batter mix evenly.
- Coconut Oil: Ensure the coconut oil is melted but slightly cooled. Other neutral oils like canola or vegetable oil can be substituted.
- Raspberries: Use fresh raspberries for best results. If using frozen, do not thaw them first, and gently fold them in at the very end (they may bleed color into the batter). You might need a few extra minutes of baking time.
- Do Not Overmix: Mix the batter just until the flour disappears to keep the bread tender.
- Cooling: Cooling completely before slicing prevents the bread from crumbling.
- Storage: Store leftover bread tightly wrapped at room temperature for up to 3 days or in the refrigerator for up to a week.