Description
A delightful Gluten-Free Raspberry Lemon Loaf filled with juicy raspberries and zesty lemon, perfect for brunch or tea time.
Ingredients
Scale
- 1 1/2 cups gluten-free all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk (or dairy-free alternative)
- 1 tablespoon lemon juice
- Zest of 1 lemon
- 1 cup fresh raspberries
Instructions
- Preheat the oven to 350°F (175°C). Grease your 9×5-inch loaf pan with a bit of coconut oil or line it with parchment paper.
- Whisk together in a large bowl the gluten-free flour, baking powder, baking soda, and salt until well combined.
- In another bowl, mix together the sugar, melted coconut oil, eggs, vanilla extract, buttermilk, lemon juice, and lemon zest until everything is just blended.
- Slowly add the wet ingredients to the dry ingredients. Stir gently until just combined—be careful not to overmix!
- Gently fold in the raspberries with a rubber spatula, taking care to keep them whole for delightful bursts of flavor throughout.
- Pour the batter into the prepared loaf pan and spread evenly, smoothing the top with your spatula for a nice finish.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Try using blueberries or strawberries for a fun twist. Best enjoyed fresh but can be stored for up to 4 days in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 170
- Sugar: 9g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 6g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: gluten-free, lemon loaf, raspberry bread, baking, dessert, brunch