Tender Raspberry Bread with Crumb Topping & Lemon Glaze.
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.
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
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: 1
Amount Per Serving: Calories: 206Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 55mgSodium: 325mgCarbohydrates: 30gFiber: 1gSugar: 28gProtein: 2g
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