|
See More Baking Recipe Ideas
Buy Recipes in a Bundle Here!
Lemon Raspberry Bread
This lemon raspberry bread is a bright, fruity quick bread that kids can help mix, fold, bake, and glaze. The fresh lemon gives the loaf a sweet citrus flavor, while raspberries add color and bursts of fruit throughout each slice. Serve it for breakfast, brunch, snack time, spring baking, summer parties, or a special family dessert.
Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/3 cup unsweetened applesauce
- 3 tablespoons fresh lemon juice
- 1 tablespoon fresh lemon zest
- 3 large eggs, room temperature
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1 pint fresh raspberries, rinsed and patted dry
- 2 tablespoons granulated sugar, for sprinkling on top
Optional Lemon Glaze
- 1/4 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
- 1/2 tablespoon fresh lemon zest
Directions
- Preheat the oven to 350F. Line an 8 1/2-inch loaf pan with parchment paper, leaving extra parchment hanging over the long sides for easy lifting.
- In a large mixing bowl, cream the softened butter and 1 cup sugar together until light and smooth.
- Add the vanilla extract, applesauce, lemon juice, and lemon zest. Mix until combined.
- Add the eggs one at a time, mixing after each addition.
- In a separate bowl, stir together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix just until combined. Do not overmix.
- Gently fold in the raspberries with a spatula.
- Pour the batter into the prepared loaf pan and spread evenly.
- Sprinkle the remaining 2 tablespoons sugar over the top.
- Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the bread in the pan for 10–15 minutes, then use the parchment paper to lift it onto a wire rack.
- Cool completely before glazing or slicing.
- To make the glaze, stir together powdered sugar, lemon juice, and lemon zest until smooth. Add more lemon juice if needed for a thinner drizzle.
- Drizzle glaze over the cooled loaf and allow it to set before serving.
Kid Jobs
- Measure dry ingredients
- Zest and juice lemons with supervision
- Crack eggs into a small bowl
- Stir the batter
- Gently fold in raspberries
- Drizzle the glaze over the cooled bread
Baking Tips
- Pat raspberries dry before adding them so the batter does not become too wet.
- Fold berries gently to keep them from breaking apart.
- Check the bread at 40 minutes, then continue baking if the center is still wet.
- Let the loaf cool fully before slicing so it holds together better.
Storage
Store lemon raspberry bread covered at room temperature for 1–2 days or in the refrigerator for up to 4 days. Slices can also be frozen and thawed for quick breakfasts or snacks.
| |
