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!
Be sure to follow bluebowlrecipes on instagram and tag #bluebowlrecipes with your photo! You can also post a photo of your recipe to the bluebowlrecipes Facebook page. I’d love to see what you make!
One-Bowl Raspberry Lemon Bread
Ingredients
- 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
Glaze (optional)
- 1 tbsp lemon juice
- 1/2 cup powdered sugar
- 1/4 tsp vanilla extract optional
Instructions
- 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.
Candace says
In step 2, after creaming the butter, you add sugar and cream. And then in the next paragraph of step 2, it says to add the milk, sour cream and vegetable oil. I don’t see any “cream” in the ingredients…I see milk and sour cream. Please advise what “cream” gets added with the sugar, as it appears either you or I am missing something, and I really want to try this. Thanks!
Stephanie Simmons says
Hi Candace! I apologize for the confusion – where it says add sugar and cream, I meant cream as a verb – as in beat or cream the sugar into the butter. I will edit that for clarity! Please report back to let me know how you like the bread. 🙂
Candace says
It turned out fantastic–very moist and delicious. Thank you!
Stephanie Simmons says
Thanks, Candace! 🙂
Linda J Luciani says
This looks amazing and the instructions are not too difficult to follow. We shall see, because at 75, sometimes I need to study a recipe over and over, before it sinks in!
Would sour cream be an acceptable sub for the Greek yogurt? If not, it’s off to the grocers I go! 😊
Stephanie Simmons says
Hi Linda! Sour cream would work fabulously. Let me know how you like the recipe! Happy baking ☺️
Nancy B says
We love this bread and are lemon freaks so I use more zest and juice and today took advantage of the sweetest raspberries I had and used 2 cups. Love her use of Greek yogurt in this recipe and I’m going to use this as a foundation for other fruit breads.
Stephanie Simmons says
Thanks for your sweet review, Nancy! ☺️
Donna says
Easy recipe and has become a favorite. This is a delicious bread.
Stephanie Simmons says
Glad to hear it, Donna! 🙂
Sheila says
This bread is outstanding!!! I made 2 loaves today and I’ll make another one tomorrow. It’s bright, vibrant and tart. Loved everything about it!!!
Stephanie Simmons says
So glad to hear that, Sheila! Thanks for your kind comments, and happy baking!
Cassie says
I am so sorry – I take back my review I’d 3.5 as I did not notice that I needed to use full fat Greek yogurt!! I accidentally used 0% – That was maybe why it was greasy! Again my apologies.
Stephanie Simmons says
Hi Cassie! No problem at all. 🙂 I haven’t used fat free greek yogurt in this recipe, so perhaps that did cause some changes. Glad you still enjoyed the flavor! I think it’s common for fruit to sink in a batter, and some people suggest tossing the fruit in a tablespoon or two of flour before adding them to the batter to prevent this. If you do try this, make sure to subtract that amount of flour out of the amount called for in the batter so it all comes out even in the end. Let me know if you try this recipe again! Happy baking.
Cassie says
I would’ve liked to rate at 3.5/5. The flavour was lovely. I found it greasy so next time will try less butter. Also all the raspberries were at the bottom? I used fresh raspberries.
Zaja says
i really enjoyed this bread. i made it sugar free with Swerve granulated sugar and used less lemon juice because i don’t like a strong lemon taste – and it came out perfect!!
Stephanie Simmons says
Glad you enjoyed it, Zaja! 🙂
sam says
Hey Stephanie, I’m in love with this recipe! Thank you so much for sharing such wonderful summer flavours with us.
I was originally gonna try another recipe but at the last minute realized I don’t have all the ingredients. I happened to stumble upon your recipe and as I’m reading the ingredients they’re all in my pantry, full fat greek yogurt and 2% milk included! It was a sign LOL!
I’ve already made this twice within a week! I was skeptic about the first attempt but it turned out so moist and flavourful that I sent 3/4th of it to my future in laws LOL and last night made another one for my friend. They totally loved it as well!
I didn’t have to use the tent technique but I did need to bake both for 65 mins instead. I also skipped the glaze. This recipe is a keeper!
Stephanie Simmons says
So glad you enjoyed this recipe, Sam! 🙂
Melanie says
Very tasty but my loaves always crack all over the top. How do I avoid this?
Stephanie Simmons says
That’s actually completely normal with quick breads like this and not something that needs to be avoided! 🙂 Glad you enjoyed the taste of this recipe.
Kathy says
While this was baking, my husband kept checking the kitchen and telling me how good it smelled. This looked gorgeous and it’s something my whole family can enjoy!
I adjusted this for hormone balance. I replaced the flour with Cassava flour, the greek yogurt with oat milk buttermilk (oat milk with lemon juice) and the sugar with 2/3 cup honey. I’m also baking in high altitude so I baked for 45 min at 350 and then lowered to 325 for another 20 minutes or so. I passed on the icing, but this is delicious without it! Lemons and raspberries go so well together and this bread has a wonderful, strong lemon flavor! The texture is firm holds up really well. This will be a great breakfast with some herbal tea!
Stephanie Simmons says
Thanks SO much for your kind comment Kathy! And thanks also for sharing your notes on how you adapted the recipe – that’s always helpful for other readers to see if they are wondering about making substitutions. 🙂
Nadya says
I used an orange and almond extract because its what I had. Its so yummy! Im going to use your batter recipie with different fruits and spices!
Stephanie Simmons says
That sounds so delicious! Let me know how it goes with different fruits and spices 🙂
Elaine McInerney says
What size or dimensions of bread pan do you use ? Thanks.
Stephanie Simmons says
Hi Elaine! I used an 11.5 inch pan!
Lewis Johnson says
I need to make this recipe.
Margaret Anne Stocks says
Made this recipe for a couple that was hosting us for Saint Patrick’s Day and it was a hit. We had it as a breakfast treat, and even the young boys loved it. I replaced the milk for buttermilk (just because I already had it) in the same amount, and replaced 1/4 teaspoon of the baking powder with baking soda to help with the buttermilk. Loved it and will be making it again!!
Stephanie Simmons says
SO glad to hear that Margaret! Thanks for your kind comment!
Heather says
I love to make one bowl breads for weekend brunch and this one looks like a total flavor sensation! Yum! It’s like Spring in a bread! Speaking of Spring, I hope it comes your way, soon!!!
Stephanie Simmons says
Thank you so much, Heather! ❤️
April says
Yummy these look so delicious! I don’t have any raspberries but I do have fresh cranberries. My family looooves cranberries. I feel like I said this to you before lol. Can I use cranberries instead?
Stephanie Simmons says
Haha I bet cranberries would work just fine too!! ?❤️
Samantha H. says
Yum! I love lemon (and the smell of lemon zest any time I use fresh lemons), and the raspberry just sounds so summery. This would be perfect with tea in the morning.
Stephanie Simmons says
I love the smell of lemon too! Ooo – great idea!
Lisa says
This just looks perfect. It’s the perfect combo of flavors and your photos are beautiful! It makes we want to make this right away!
Stephanie Simmons says
Thank you so much!! You should totally make it right away ?
Camila Hurst says
Your photography never cease to amaze me, Stephanie! Great job what you’re doing here!!
Stephanie Simmons says
Thank you so much, Camila! ? You are too kind!
Fred says
Ok Stephanie snow in April? Lol, its ok because one of my room mates in college loved the snow, I love the way it looks outside but not the way it feels, I love Southern Cali too much :). My son is a big fan of breads and I’m sure he’ll love this bread recipe. Thanks for sharing!
Stephanie Simmons says
Haha yes, unfortunately we have been getting lots of snow this month ??♀️ Southern Cali sounds amazing right now!! Hope you love the bread 🙂