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–+ servings

Gluten-Free Raspberry Lemon Loaf

Light, lemony, and bursting with raspberries, this moist quick bread is perfect for any occasion.
Servings 8 servings
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes

Ingredients

For the Loaf

  • 2 cups gluten-free all-purpose flour with xanthan gum (e.g. GFJules)
  • 1 tbsp gluten-free baking powder
  • ½ tsp salt
  • ¾ cup granulated sugar
  • 8 tbsp butter (or dairy-free alternative), melted and slightly cooled
  • ½ cup plain Greek yogurt (or dairy-free Greek yogurt)
  • 3 large eggs, room temperature
  • 1 tbsp fresh lemon juice
  • 2 tsp freshly grated lemon zest
  • 1 tsp vanilla extract
  • 1 tsp lemon extract
  • 1½ cups fresh raspberries Use cold raspberries to help them hold shape while folding into batter.

For the Lemon Simple Syrup

  • 1 tbsp lemon juice
  • 1 tbsp granulated sugar

For the Lemon Glaze

  • 2 tbsp lemon juice
  • 1 cup powdered sugar

Instructions

Preparation

  • In a large bowl, whisk together the flour, baking powder, and salt.
  • In a separate bowl, beat the eggs lightly. Add sugar, melted butter, yogurt, lemon juice, lemon zest, vanilla extract, and lemon extract. Mix until smooth.
  • Add the dry mixture to the wet and mix until fully combined with no lumps (about 1 minute).
  • Gently fold in the raspberries using a spatula. Do not use a mixer — it can break them apart.
  • Cover the bowl with plastic wrap and let sit at room temperature for 20 minutes.
  • Preheat to 375°F (190°C). Line a 10-inch loaf pan with parchment paper or grease and flour it.
  • Spoon in the batter and spread evenly. Add extra raspberries on top if desired.

Baking

  • Bake uncovered for 40–45 minutes. Once golden on top, loosely cover with foil and bake another 10–15 minutes (total 55–60 minutes). A toothpick should come out clean.
  • While baking, stir lemon juice and sugar until dissolved. After removing loaf from the oven, brush the syrup generously over the hot top.
  • Let the loaf cool in the pan for 30+ minutes. Then transfer to a wire rack to cool completely.

Glazing

  • Mix powdered sugar and lemon juice vigorously. Drizzle over the fully cooled loaf. Let set before slicing and serving!

Notes

Don’t skip the syrup! It adds a bakery-style finish and enhances flavor. Storage: Wrap in wax paper and foil. Keeps 4 days at room temp or freeze up to 3 months.

Nutrition

Serving: 1gCalories: 420kcalCarbohydrates: 35gProtein: 3gFat: 18gFiber: 1gSugar: 3g
Calories: 420kcal
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: gluten-free, Lemon Glaze, Lemon Loaf, Quick Bread, Raspberry Bread