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!

- Butter - Greek yogurt - Lemon juice - Vanilla extract - Raspberries


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!

In a large bowl, whisk together the flour, baking powder, and 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 the flour mixture to the 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 the batter rest at room temperature for 20 minutes (no longer than 30).

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.