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Lemon Black Raspberry Bread

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Lemon Black Raspberry Bread combines tart lemon and sweet black raspberries in a tender, glazed loaf. Bursts of juicy black raspberries and bright citrus flavor come through in every slice, topped with a quick microwave lemon glaze that sets into a light, lemony crust.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Breakfast, Brunch, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Bread
  • 2 cups King Arthur all-purpose flour
  • 1 cup sugar
  • 1 tablespoon baking powder
  • 0.5 teaspoon salt
  • 1.5 cups black raspberries
  • 1.5 lemons zested and juiced
  • 2 eggs room temperature
  • 1 cup milk
  • 0.25 cup Wesson vegetable oil
  • 1 teaspoon vanilla extract
For the Glaze
  • 0.5 cup sugar sifted
  • 1 lemon juiced
  • 0.5 teaspoon cornstarch

Equipment

  • 9x5-inch loaf pan
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Spatula
  • Small microwave-safe bowl
  • Wire cooling rack
  • Pastry brush
  • Zester or grater

Method
 

  1. Preheat your oven to 350°F / 175°C. Coat a 9×5-inch loaf pan thoroughly with grease on the bottom and sides to ensure the bread releases easily after baking.
  2. Whisk the flour, 1 cup sugar, baking powder, salt, and lemon zest together in a large bowl until well distributed. Toss the black raspberries in about 1 tablespoon of this dry mixture to lightly coat them, then fold them in carefully to avoid crushing and bleeding their color into the batter.
  3. In a medium bowl, whisk the room-temperature eggs, milk, vegetable oil, vanilla extract, and the juice from 1.5 lemons together until the mixture is smooth and frothy. Add this wet mixture to the dry ingredients and fold gently just until no dry streaks remain, avoiding overmixing to preserve the tender texture.
  4. Transfer the batter to your greased loaf pan and level the surface with a spatula. Bake at 350°F / 175°C for about 1 hour, until a toothpick inserted in the center comes out clean or with a few moist crumbs and the top turns golden brown.
  5. When the bread has been baking for around 50 minutes, make the glaze. Combine the sifted sugar, juice of 1 lemon, and cornstarch in a small microwave-safe bowl. Heat in 20-second bursts, stirring after each interval, until the glaze is smooth and slightly thickened—this should take 40 to 60 seconds total.
  6. Once baked, let the bread rest in the pan for 10 minutes, then turn it out onto a wire rack. While the bread is still warm, brush the glaze over the top and sides using a pastry brush or spoon. Allow the loaf to cool completely on the rack for 1 to 2 hours before slicing.

Notes

Store the completely cooled, glazed loaf in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 3 days, or refrigerate for up to 1 week (the glaze may soften slightly in the fridge). To freeze, wrap the cooled loaf in plastic wrap followed by aluminum foil and freeze for up to 3 months; thaw overnight in the refrigerator or at room temperature for a few hours before slicing. Red raspberries, blueberries, or blackberries can all be substituted for the black raspberries—just coat whichever berry you choose in a little flour before folding in. Any brand of all-purpose flour works fine in place of King Arthur. For the best crumb, let your eggs come to room temperature for 20 to 30 minutes before mixing. Serve slices with softened cream cheese or mascarpone, or toast leftover slices lightly and spread with butter for a warm, caramelized treat.

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