Lemon-Black Raspberry Bread

Sweet, tart, and perfect for summer, fresh black raspberries and bright lemon shine in this lemon-black raspberry bread loaf that's topped with a sugary lemon glaze.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 240 Calories

Ingredients

• 2 cups all-purpose flour
• 1 cup white sugar
• 1 cup milk
• 1 tablespoon baking powder
• 2 large eggs
• 1 lemon, juiced
• 3 tablespoons vegetable oil
• 0.25 teaspoon salt
• 0.5 cup white sugar
• 1.5 lemons, zested
• 1.5 cups fresh black raspberries

Recipe Instructions

Step 1

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

Step 2

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.

Step 3

Combine flour, sugar, baking powder, and salt in a bowl; stir in black raspberries and lemon zest.

Step 4

Beat eggs in a separate bowl using a fork or whisk. Pour in milk, oil, and lemon juice; mix well. Stir in flour mixture until just moistened. Transfer to the prepared loaf pan.

Step 5

Combine sugar and lemon juice in a microwave-safe bowl. Heat in a microwave oven at 20-second intervals until sugar is dissolved and glaze is smooth.

Step 6

Remove bread from the oven. Brush glaze over warm bread while still in the pan; let cool 10 minutes before transferring to a wire rack to cool completely.