Moist Raspberry Lemon Bread (Easy Quick Bread!)

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 tablespoon 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 tablespoon ground flax + 3 tablespoon 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

1. First, I preheat my oven to 350°F (175°C).
2. I grease a 9x5 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

1. In a medium bowl, I whisk together the melted (and slightly cooled) coconut oil and the granulated sugar until smooth.
2. Then, I whisk in the eggs, one at a time, followed by the vanilla extract and the almond extract until well combined.
3. 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

1. 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

1. I pour the wet ingredients into the large bowl containing the dry ingredients.
2. 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!
3. 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.
4. Gently, I fold the floured raspberries into the batter until they are evenly distributed.

Bake

1. I pour the finished batter into the prepared loaf pan and smooth the top with my spatula.
2. 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.
3. (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

1. I allow the Raspberry Lemon Bread to cool in the loaf pan on a wire rack for about 10-15 minutes.
2. 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.

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