This quick bread is filled with spring flavor in the form of raspberries and lemon, it requires only one bowl and can be dressed up with a 2-ingredient glaze. It’s flavorful, moist, and is begging to be baked immediately!
This post was originally published in April of 2018 but I just updated it with fresh photos!
Today, we’re welcoming spring with this one-bowl raspberry lemon bread – even though there’s a foot of snow (or more) on the ground here in Wisconsin. I’m going to risk getting some serious hate here but I’ll say it anyways – I don’t really mind the snow. In fact, I love it. I said it. It’s out there on the internet for all of eternity.
Yesterday was my birthday and although we haven’t been lucky enough to have a white Christmas the last few years, I think I’ve had a white birthday almost every year.
Even though fall and winter are my favorite seasons, I do love seeing the trees bud in the spring, and it’s always an exciting day when you wake up and see little patches of green grass popping up in your yard. So, even though we may be a long ways off from spring, you can bring a little patch of spring into your life by baking this Raspberry Lemon Bread!
How to Make Raspberry Lemon Bread
Quick breads are super easy to make – and they’re quick to mix up. The hard part is waiting 60 minutes for it to bake, but we’ll power through!
First, we’re creaming together the butter and sugars, then adding the egg. The mixture actually shouldn’t look clumpy like this – these photos are a few years old and I didn’t mix the egg in enough. Mix for a minute or so on medium high speed until the mixture is more smooth – updated directions are of course in the recipe card below!
Next, we’ll add the dry ingredients – remember this is a ONE BOWL recipe.Sometimes it’s important to whisk your dry ingredients together separately, and then incorporate them into your wet ingredients (like with these amazingly fudgy gluten-free brownies) but in this recipe it’s not necessary.
You’ll have a thick batter at this point.
Then, add the greek yogurt, milk, and gently stir in your fresh or frozen raspberries. If you stir them less-than-gently, no worries – you just might burst the fruit a little which will dye some of the batter pink – doesn’t affect the outcome of the bread, just a heads up if you want to avoid that!
Pour the batter into a pan with parchment + cooking spray and bake! I like to sprinkle a little extra cane sugar on top for some crunch before baking.
And, here’s our bread fresh out of the oven. It may not win any beauty awards, but it is one of the most delicious, springy recipes I know how to make!
If you want to dress it up a little (this would be PERFECT for a bridal or baby shower, or a brunch get-together) whip up a two-ingredient glaze. Just 1 tablespoon of milk and 1/2 cup powdered sugar. Whisk it together (it will be sort of thick) and add a splash of vanilla if you want! Pour it over the cake, add a little extra lemon zest and some fresh raspberries for color, and call yourself Martha Stewart because WOW! look what you just made.
Enjoy this raspberry lemon bread warm, enjoy it cold, enjoy it with copious amounts of butter (obviously) or maybe even plop a little scoop of vanilla ice cream on top! That is, if you’re not too cold from this ongoing winter weather.
What are you doing to beat the never-ending winter blues? I’ll be doing plenty of baking (getting lots of spring recipes ready for you guys!) I’m also dreaming up all the wonderful desserts I can make once we have warm weather + fresh peaches again!
As always, happy baking!
Did you make this recipe? Snap a photo and leave a comment!
One-Bowl Raspberry Lemon Bread
- 1/2 cup salted butter, softened I prefer salted
- 1 cup granulated sugar
- 3 tbsp light brown sugar, packed
- 2 large eggs, at room temperature
- 1/2 tsp vanilla extract
- Zest of one large lemon
- 3 tbsp freshly squeezed lemon juice
- 1 and 1/2 cups all-purpose flour, spooned & leveled 195 grams
- 1 and 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup sour cream, at room temperature greek yogurt works too
- 1/4 cup milk, at room temperature I used 2%
- 2 tbsp vegetable oil
- 1 and 1/2 cup raspberries I used fresh, but frozen will work too – just don't thaw them
- 1 tbsp lemon juice
- 1/2 cup powdered sugar
- 1/4 tsp vanilla extract optional
- Prep: Preheat your oven to 350° F and line a loaf pan with parchment paper and spray with cooking spray (for easy removal of bread loaf later!).
- Make the batter: Cream the softened butter with electric mixer until well creamed, 30 seconds or so. Add the sugar and beat until completely creamed with the butter and fluffy, 1-2 minutes. Add the eggs, vanilla, lemon zest, & lemon juice and mix on medium high speed until well combined, 1 minute or so.Add dry ingredients next – flour, baking powder, and salt. Mix until just combined – don't over mix! Add the milk, sour cream, and vegetable oil and mix until just combined. Gently fold in the raspberries – if you stir them too forcefully or for too long they will start to dye the batter (not a huge deal, just a heads up).
- Bake: Bake for 45-60 minutes, or until a toothpick inserted into the middle comes out with moist crumbs, not wet batter. At about the 45 minute mark, if your bread isn't done but the top is looking pretty browned (especially around the outer edges) you can lay a piece of foil over the bread in the oven to prevent further browning while it finishes baking.
- Make the Glaze: This is optional, but easy! Whisk together the lemon juice & powdered sugar. Adjust with more lemon juice or milk to make it more pourable, as desired. Pour over the bread once it's cooled. Add extra lemon zest and fresh raspberries on top, for a pretty finishing touch!
- Serve + Store: If you want to cut into the bread while it's warm, the slices won't hold together well. If you want to get clean, sturdy slices, let it cool completely before serving.Store leftovers covered tightly at room temp for up to 4 days.