Gluten-Free Raspberry Lemon Loaf

Light, lemony, and bursting with raspberries, this easy, gluten-free quick bread is perfect for breakfast, brunch, snacking or dessert all year round! Incredibly moist, soft and fluffy, no one will believe it's gluten-free, and dressed up with the sweet + tangy Lemon Glaze, it is next level deliciousness!

Gluten-Free Raspberry Lemon Loaf lemon glaze easy recipe
Gluten-Free Raspberry Lemon Loaf

Easy Recipe for a scrumptious Gluten-Free Raspberry Lemon Loaf!

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So excited for you to try this Gluten-Free Raspberry Lemon Loaf !

Light, lemony, bursting with raspberries, this easy gluten-free quick bread is deliciously sweet + tart, and perfect for breakfast, brunch, snacking or dessert all year round!

Incredibly moist, soft and fluffy, no one will believe it’s gluten-free.

And dressed up with the sweet and tangy lemon glaze, it is next level deliciousness!

Gluten-Free Raspberry Lemon Loaf lemon glaze easy recipe

What you will love about this Gluten-Free Raspberry Lemon Loaf

*This easy quick bread is inspired by and quite similar to our fan favorite Lemon Blueberry Bread.

  • We added a quick Lemon Simple Syrup which adds even more lemon flavor, and a nice sheen to the loaf.
  • And we added a sweet-tart Lemon Glaze which dresses up the bread with the best flavor and makes this Gluten-Free Raspberry Lemon Loaf extra scrumptious and special.

*Gluten-Free (though no one will guess!), Nut-Free and Dairy-Free optional.

*It has an amazing moist, soft and fluffy texture.

*The lemon juice + zest, paired with the Greek yogurt and  juicy raspberries, make this bread fresh tasting, perfectly sweet and tart, and so delicious!

*Quick + Easy Recipe is easy enough for weekday baking, special enough to serve for a brunch!

Gluten-Free Raspberry Lemon Loaf lemon glaze easy recipe

How to Make this Gluten-Free Raspberry Lemon Loaf

This easy gluten-free quick bread is remarkably simple to make!

You will need the following ingredients:

gluten-free all purpose flour (we use GF Jules)

baking powder

salt

cane sugar

butter or dairy-free butter

plain Greek yogurt or dairy-free Greek yogurt

eggs

vanilla extract

lemon juice

lemon zest

lemon extract

fresh raspberries

confectioners, aka powdered, sugar (not pictured)

Gluten-Free Raspberry Lemon Loaf lemon glaze easy recipe

If you are new to this website, you should know we are huge fans of GF Jules flour because it was the first gluten-free flour we discovered when my son was first diagnosed with celiac disease (over 13 years ago) that allowed us to make our favorite gluten-based recipes by simply substituting the flour.  We never looked back.

To learn more about why we love GFJules flour and why we have used it for 10 years, click here.  Bonus: at the bottom of that post is a one-time use affiliate Discount Code.

And importantly, purchasing through an affiliate link does not change your cost at all.  It generates a small percentage of the sale for me, and purchasing through an affiliate link helps me fund this website and all the recipes I share, so thank you!

Gluten-Free Raspberry Lemon Loaf lemon glaze easy recipe

Step by Step How to Make this Gluten-Free Raspberry Lemon Loaf

This easy gluten-free quick bread batter comes together in 4 simple steps:

1. Mix the flour, baking powder and salt in a small bowl using a pastry cutter, fork or whisk.

2. Mix the eggs, then add the sugar, melted butter, yogurt, lemon juice, lemon zest, vanilla and lemon extracts in a large mixing bowl, until well combined and smooth.

3. Then add the flour mixture to the “wet” ingredients until well combined.

4. Gently stir in the raspberries using a spatula or spoon. You do not want to use a mixer for this step as the raspberries will break apart.

Let the batter rest 20, no more than 30 minutes, then spread into a prepared baking pan. You can either line with parchment paper or grease and flour the pan.

I show the two steps here so you can see how thick the batter is.

Top with a few extra raspberries if you want, and bake! Your kitchen will smell amazing!

Lemon Simple Syrup and Lemon Glaze

The Lemon Simple Syrup and Lemon Glaze take this Raspberry Lemon Loaf to the next level.

The Lemon Simple Syrup gets added to the hot bread and gives the bread extra lemony brightness and a nice sheen on top.

To make the Lemon Simple Syrup, mix just 1 tablespoon lemon juice with 1 tablespoon sugar (can’t you just taste the lemony tartness?) until the sugar is dissolved and well combined.

Generously brush the top of the loaf with the lemon syrup. Some may drip down the sides and that’s ok.

Let the bread cool completely, remove from the pan, then add the Lemon Glaze.

The Lemon Glaze is simply confectioners sugar and lemon juice, and it adds a delicious sweet-tart flavor to the bread.

Simply vigorously whisk the two ingredients together until well combined and smooth, then drizzle over the top.

It will look stunning and special!

By this time, the Gluten-Free Raspberry Lemon Loaf and your house will smell amazing and when you finally slice into the bread, you’ll be so excited!

The bread slices beautifully and just look at the texture!

The bread is incredibly moist, soft and fluffy!

And the sweet and tangy combination of the lemon, big juicy raspberries and glaze are perfection!

It is perfect any time of day – breakfast, brunch, snacking or dessert.

Our taste testers have been going crazy for this Gluten-free Raspberry Lemon Loaf!

Hope you love it too!

Gluten-Free Raspberry Lemon Loaf lemon glaze easy recipe

For more quick breads, click here.

Have you tried our:

Lemon Blueberry Bread

For more raspberry recipes, try our:

Gluten-Free Raspberry Tart

Raspberry Crumble Bars

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Scroll down for recipe and leave a rating/ comment if you make it. We love hearing from you!

Recipe

 

Gluten-Free Raspberry Lemon Loaf lemon glaze easy recipe
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Gluten-Free Raspberry Lemon Loaf

Light, lemony, and bursting with raspberries, this easy, quick bread is perfect for breakfast, brunch, snacking or dessert all year round. Incredibly moist, soft and fluffy, no one will believe it's gluten-free, and dressed up with the sweet + tangy lemon glaze, it is next level deliciousness!
Prep Time20 minutes
Cook Time1 hour
Resting Time20 minutes
Total Time1 hour 40 minutes
Course: Breakfast, Dessert, Snack
Cuisine: Nut-Free, Gluten-Free, Dairy-Free Optional
Keyword: gluten-free quick bread, easy gluten-free baking, raspberry recipes, lemon raspberry recipes, gluten-free raspberry lemon loaf, raspberry lemon loaf lemon glaze
Servings: 1 loaf
Author: Healthy Gluten-free Family

Ingredients

  • 2 cups gluten-free all purpose flour with xanthan gum we use GFJules Flour
  • 1 tablespoon gluten free baking powder
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 8 tablespoon butter or dairy-free alternative, melted and slightly cooled
  • 1/2 cup plain Greek yogurt or dairy-free Greek yogurt
  • 3 large eggs, room temperature
  • 1 tablespoon fresh lemon juice
  • 2 packed teaspoons freshly grated lemon zest
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • 1 1/2 cup fresh raspberries

Lemon Simple Syrup

  • 1 tablespoon lemon juice
  • 1 tablespoon granulated sugar

Lemon Glaze

  • 2 tablespoons lemon juice
  • 1 cup confectioners (aka powdered) sugar

Instructions

  • In a large bowl, whisk together flour, baking powder, salt. Set aside.
  • In a separate bowl, beat eggs lightly, then add sugar, melted butter, yogurt, lemon juice, lemon zest, vanilla extract and lemon extract, and mix until well combined and smooth.
  • Add flour mixture into wet mixture, and mix until thoroughly combined and no lumps remain, about 1 minute.
  • Gently fold in raspberries using a spatula or spoon until evenly distributed. Do not use a mixer for this step or the raspberries will break apart.
  • Cover the bowl with plastic wrap and let batter rest at room temperature for 20 minutes (no longer than 30).
  • While the batter rests, preheat oven to 375 degrees and line a 10 inch loaf pan with parchment paper OR grease and flour the pan.
  • After 20 minutes, spoon the batter into the loaf pan and spread evenly. Top with extra raspberries as desired.
  • Bake for 40-45 minutes uncovered, then when the top is golden, cover loosely with foil and bake an additional 10-15 minutes or until a tooth pick inserted in the center comes out clean. (55-60 minutes baking in total)
  • Right before the bread comes out of the oven, make the lemon simple syrup by mixing lemon juice and sugar with a spoon until the sugar dissolves and is well combined. After removing the loaf from the oven, carefully as the pan will be hot, and generously brush the top of the loaf with the lemon syrup. This step adds extra brightness, and give the top a nice sheen.
    Let bread cool in the pan for 30 minutes or longer, then gently remove from the pan and let continue to cool on the wire rack.
  • Lemon Glaze: whisk the confectioners sugar and lemon juice together vigorously until well combined, then drizzle over the cooled bread. Let cool and set, slice and enjoy!
  • Storing: Store bread at room temperature for up to 4 days wrapped in wax paper and foil. Freeze for up to 3 months.
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