Raspberry Bread

With Butter Crumb Topping and Lemon Icing

✔️Irresistible cobbler-like texture ✔️Easy to make ✔️Perfect for bake sales, afternoon snacks, lunchboxes, breakfast or brunch, potlucks, BBQs, camping trips, neighbor and teacher gifts, casual get-togethers, and even dinner parties.

Step #1: Make the Crumb Topping

Mix butter into flour, sugar, and salt.

Prepare a 9-inch loaf pan by coating the inside of the pan with a thin layer of vegetable shortening or butter. Shake some flour around in the pan so that the inside of the pan is completely coated

Use a wire whisk to mix the flour, baking powder, baking soda, and salt.

Use an electric mixer to beat vegetable oil, sugar, eggs, yogurt, vanilla, and lemon zest until very well blended. You can also do this by hand with a wire whisk if you prefer.

Use a wooden spoon or rubber spatula to mix the dry ingredients into the wet ingredients. Stir just until everything is blended and most of the lumps have disappeared.

Spread the batter into the prepared loaf pan.

Spread the raspberries over the batter and use your fingers to gently press them into the batter.

Spread the crumb topping over the raspberries, using your fingers to squeeze it together as you do to create some larger crumbs. Time to bake!

Allow the bread to cool, then drizzle lemon icing over the loaf if you like.

Raspberry bread will keep for up to 3 days in the refrigerator, or freeze it fo up to 3 months.

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