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Gluten-Free Raspberry Lemon Loaf

Irresistibly Moist Gluten-Free Raspberry Lemon Loaf Delight

This Gluten-Free Raspberry Lemon Loaf is a delightful quick bread, bursting with flavor and moisture, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 30 minutes
Total Time 1 hour 35 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Loaf
  • 2 cups Gluten-Free All-Purpose Flour Use GF Jules flour or a blend with xanthan gum.
  • 1 tbsp Baking Powder Leavening agent.
  • 1/2 tsp Salt Enhances flavor.
  • 1 cup Granulated Sugar Adds sweetness.
  • 1/2 cup Butter Or dairy-free alternative, melted.
  • 1 cup Plain Greek Yogurt Or dairy-free Greek yogurt.
  • 3 large Eggs Use room temperature.
  • 1/4 cup Lemon Juice Provides bright flavor.
  • 1 tbsp Lemon Zest Intensifies lemon flavor.
  • 1 tsp Vanilla Extract Adds depth of flavor.
  • 1/2 tsp Lemon Extract Boosts lemon flavor.
  • 1 cup Fresh Raspberries Frozen can be used if coated in flour.
For the Glaze
  • 1 cup Confectioners Sugar Forms the base of the glaze.
  • 2 tbsp Lemon Juice Adds tanginess.
  • 1/4 cup Lemon Simple Syrup For brushing over the loaf.

Equipment

  • mixing bowl
  • Loaf pan
  • Whisk
  • spatula
  • small saucepan

Method
 

Step-by-Step Instructions
  1. Prepare the dry ingredients by whisking together the gluten-free flour, baking powder, and salt in a large mixing bowl. Set aside.
  2. Mix the wet ingredients in a separate bowl by beating the eggs and then adding the granulated sugar, melted butter, yogurt, lemon juice, lemon zest, vanilla extract, and lemon extract. Mix until smooth.
  3. Combine the dry ingredients with the wet mixture gradually, stirring gently until a smooth batter forms without lumps.
  4. Gently fold in the fresh raspberries with a spatula.
  5. Cover the batter with a kitchen towel and let it rest for 20-30 minutes.
  6. Preheat your oven to 375°F (190°C) and prepare a loaf pan.
  7. Pour the batter into the loaf pan and bake for 40-45 minutes, checking for doneness with a toothpick.
  8. Mix the lemon juice and sugar in a small saucepan over low heat to make the lemon simple syrup.
  9. Cool the loaf in the pan for at least 30 minutes before transferring to a wire rack, then glaze with the confectioners' sugar mixture.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 30gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 200IUVitamin C: 10mgCalcium: 20mgIron: 1mg

Notes

Use fresh raspberries for the best flavor. Ensure room temperature ingredients for better mixing. Follow resting time for optimal texture.

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