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
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- 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
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