This recipe started out as raspberry muffins. But, then I got lazy and decided to just pour all the batter into a loaf pan and call it raspberry bread.
You could certainly still make this into muffins, if you like. But, I kind of like this as a "bread". Raspberry bread suggests enjoying a slice in the middle of the afternoon, with a cup of coffee or tea.
Eat dessert in the middle of the afternoon?
No... I can't do that.
Oh, it's raspberry bread, you say.
Well then. Yes, please.
Raspberry Crumb Bread with Lemon Glaze
Tender and moist raspberry crumb bread that's bursting with raspberries, topped with buttery crumbs & a tart lemon glaze.
Ingredients
FOR THE CRUMB TOPPING:
- ½ cup all purpose flour
- 1 ½ tablespoon brown sugar
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- pinch of salt
- 3 tablespoon butter, melted
FOR THE RASPBERRY LOAF
- 1 ½ all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 tablespoon butter, melted
- ¾ cup granulated sugar
- 1 large egg + 1 large egg white
- ¾ cup sour cream
- 1 ½ teaspoon pure vanilla extract
- The zest from one large lemon, 1-2 tsp.
- 1 ½ cups fresh raspberries
FOR THE LEMON GLAZE:
- 1 ¼ cups powdered sugar
- 2 tablespoon fresh lemon juice
- 1 teaspoon lemon extract (OR, ½ teaspoon lemon oil)
- 1 teaspoon pure vanilla extract
Instructions
MAKE THE CRUMB TOPPING:
- In a small bowl, mix together all the topping ingredients except the butter to blend.
- Pour in the melted butter and mix with your fingers or a wooden spoon until all the dry ingredients are moistened. Cover with plastic wrap and set aside.
MAKE THE BATTER:
- Preheat the oven to 350 and spray a loaf pan with non-stick spray.
- In a medium size bowl, mix the flour, baking powder, baking soda and salt with a wire whisk to blend. Set aside
- Add the butter, sugar, egg and egg white, sour cream, vanilla and lemon zest to the bowl of a standing mixer fitted with the whisk attachment and mix on medium speed until well blended, about 30 seconds. (You can also do this by hand with a wire whisk.)
- Add the dry ingredients to the sour cream mixture and, using the paddle attachment (or a wooden spoon), mix on low speed just until incorporated.
- Gently fold the raspberries into the batter and pour into the prepared pan. Sprinkle the crumb topping evenly over the batter.
- Bake for about 40 minutes, until a toothpick inserted in the center comes out mostly clean. Cool in the pan for about 5 minutes before carefully turning out onto a wire rack.
MAKE THE GLAZE:
- While the loaf is cooling, whisk together all the glaze ingredients in a medium size bowl until smooth. Drizzle over the loaf while it's still warm.
- Let cool completely, slice and serve.
This loaf is best the day it's made, but can be stored for another day or two in the refrigerator.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 206Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 55mgSodium: 325mgCarbohydrates: 30gFiber: 1gSugar: 28gProtein: 2g
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Judy Bowman says
This is fabulous. Needed a quick bread for Christmas giving and knew I’d find something fabulous here. Not too sweet, delicate crumb
Rebecca Blackwell says
I'm so happy to hear that this recipe baked up well for you! Thank you so much for taking the time to leave a comment for me! xo