Raspberry Lemon Poppyseed Bread
quick bread | freeeze well
The Lemon Loaf You’ll Crave on Repeat. Some baked goods are just… there. And then there are the ones you think about the next day.
This Gluten-Free Raspberry Lemon Poppyseed Bread is that kind of loaf. Bright, tangy lemon flavor layered into every bite, fresh raspberries tucked throughout, and a soft, moist crumb that leans more pound cake than dry quick bread (the only acceptable direction, honestly).
It’s the kind of recipe you make the night before and somehow it tastes even better the next day.
Why This Bread Works
This is not a dry gluten-free loaf. Not even close.
- Moist, tender crumb (thanks to buttermilk + lemon juice)
- Bright, bold lemon flavor from zest + juice
- Fresh raspberries in every slice
- Classic poppyseed texture
- Gluten free without sacrificing structure
- Freezer friendly
The Flavors
This bread hits every note. It’s fresh, balanced, and just sweet enough.
- Bright + tangy from lemon zest and juice
- Sweet + slightly tart from fresh raspberries
- Soft + rich from buttermilk
- Light crunch from poppyseeds
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It's all about Texture.
If it feels just slightly underdone when you pull it — perfect. It sets as it cools.
- Soft, moist crumb
- Slight density (pound cake energy)
- Juicy pockets of raspberries
- Light crunch from poppyseeds
Final Pro Tips
Make It Ahead (Highly Recommend): This bread is better the next day.
- The flavors deepen
- The texture settles
- The lemon becomes even more pronounced
Bake it the night before and slice it in the morning.
Freezer Friendly: Another win.
- Slice and freeze individually
- Wrap well
- Thaw as needed
Perfect for having something homemade ready to go.
Disclaimer: Please note that some of the links in this blog post are affiliate links and I will earn a commission if you purchase through those links. I use all of the products that I link and reccommend them because they are high quality products that I trust.
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Raspberry Lemon Poppyseed Bread
- Total Time: 1 hour 10 minutes
- Diet: Gluten-Free
Description
This gluten-free raspberry lemon poppyseed bread is moist, bright, and full of fresh lemon flavor. Perfect for brunch, breakfast, or a sweet snack.
Ingredients
- 1/2 cup salted butter, room temperature
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 eggs, room temperature
- 1 tablespoon lemon zest
- 2 cups gluten free flour blend
- 1/2 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- 3/4 teaspoon sea salt
- 1/4 cup lemon juice
- 1/2 cup buttermilk*, room temperature
- 2 1/2 teaspoons poppyseeds
- 1 pint fresh raspberries
Pink Lemon Glaze
- 1/2 cup powdered sugar
- 1 tablespoon lemonade (milk or water work too but no lemon flavor)
- 1 drop of red or pink food coloring
Get Recipe Ingredients
Instructions
- Preheat your oven to 350F. Use parchment paper to line a bread loaf pan and set aside.
- Using a stand mixer, cream the butter and sugar together on medium speed for 1 minute or until it comes together and is lighter in color. Add in the vanilla extract, eggs and lemon zest. Mix until combine – scrap down the sides of bowl if needed.
- Add in the flour, baking soda, baking powder and salt to the bowl and mix until just combine. Again scrab down the sides of the bowl if needed.
- Pour in the lemon juice, buttermilk and poppyseeds. Mix half way – only mix for 3 seconds so it’s half way to fully combined.
- Add in the raspberries and fold in using a rubber spatula or wooden spoon until all ingredients are fully combined (you don’t want to see any flour).
- Pour the batter into the prepared loaf pan – the batter will be very thick so spread out so it’s in a even layer and not peaked at the middle.
- Bake for 50 minutes. Check the middle of the bread for doneness, using a cake tester or wooden skewer. You want it to come out clean. I have to bake mine for 5 more minutes. Remove from the oven and let fully cool before removing it from the loaf pan.
- When the bread is completely cooled (about 1 hour), mix together the lemon glaze ingredients in a small bowl until fully combined and no lumps of powered sugar is showing. Drizzle over the top of the bread and let set up – aboutb 5-10 minutes before slicing into.
Notes
If you don’t have buttermilk, not problem. You can make it by using regular milk and adding 1 tablespoon of lemon juice to it. Do this at the beginning of the recipe so that it sits for a little bit – it makes buttermilk. Please note this 1 tablespoon you add to the milk is in addition to the amount in the recipe.
For the raspberries, use fresh. I didn’t test the recipe with frozen but I assume frozen berries would make the bread a little soggy – which you probably don’t want.
- Prep Time: 15
- Cook Time: 55
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: bread
Hi, I'm Kat.
Thanks for being here.
Hi, I’m Kat — a Colorado-based Personal Chef and the heart behind White Sparrow Food Company. As a business owner, a soccer Mom to two daughters and always being asked “What’s for dinner?” – I get the challenges of everyday life.
Here, I share the same easy, wholesome, gluten free recipes I cook for my clients, made simple for real life at home. All recipes that YOU can make in your kitchen.
Take a look around, get inspired, and stay awhile — I’m so happy you’re here.
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