Raspberry Lemon Bread

Experience the vibrant combination of tangy lemon and sweet raspberries in this Raspberry Lemon Bread. This loaf offers a moist texture that complements the burst of fruit flavors, making it a delightful choice for breakfast or an afternoon snack. This recipe is straightforward and yields a loaf that adds a splash of color and a burst of flavor to your day.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup buttermilk
• 1 tbsp lemon zest
• 1 cup fresh raspberries

Instructions

1. Preheat the oven to 350°F (175°C).
2. Grease and flour a 9×5-inch loaf pan.
3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
4. In a separate bowl, cream together the sugar and butter until light and fluffy.
5. Beat in the eggs one at a time, ensuring each is well incorporated before adding the next.
6. Stir in the buttermilk and lemon zest until evenly distributed.
7. Gradually mix the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
8. Gently fold in the raspberries to distribute them evenly without crushing them.
9. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
10. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
11. Allow the bread to cool in the pan for 10 minutes before removing it to cool completely on a wire rack.

Keywords: Baking, Sweet Treat, Breakfast, Bread, Raspberry

Spice Rack: Salt

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