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!

- gluten-free all purpose flour - baking powder - cane sugar - butter or dairy-free butter - eggs


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!

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

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.

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

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.

Swipe up for the full recipe!

Hi! It’s me, Karen, the mom in our Healthy Gluten-Free Family! A mom of a celiac child and cooking gluten-free food & developing recipes for nearly 14 years.