Gluten-Free Raspberry Lemon Loaf

Light, lemony, and bursting with raspberries, this Gluten-Free Raspberry Lemon Loaf is perfect for any occasion. Whether it’s breakfast, brunch, a delightful snack, or a sweet dessert, this quick bread shines throughout the year. Its incredibly moist and fluffy texture will leave everyone wondering how it can be gluten-free. Topped with a sweet and tangy lemon glaze, this loaf takes deliciousness to another level!

Why You’ll Love This Recipe

• Quick and Easy: This gluten-free bread requires minimal effort and time to prepare.
• Deliciously Moist: The combination of Greek yogurt and butter ensures every bite is soft and fluffy.
• Versatile Enjoyment: Perfect for breakfast or dessert, making it a great addition to any meal.
• Bright Flavors: The zingy lemon paired with fresh raspberries creates a refreshing taste sensation.
• Beautiful Presentation: The lemon glaze adds an elegant touch to your loaf, making it visually appealing.

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Tools and Preparation

Gathering the right tools is essential for making your Gluten-Free Raspberry Lemon Loaf. These tools ensure that you get the best results with ease.

Essential Tools and Equipment

• Mixing bowls
• Whisk
• Spatula
• Loaf pan
• Measuring cups and spoons
• Oven

Importance of Each Tool

• Mixing bowls: These are crucial for combining ingredients without any mess.
• Whisk: A good whisk helps you achieve a smooth batter quickly.
• Spatula: Perfect for gently folding in raspberries without breaking them apart.

Ingredients

For the Bread

• 2 cups gluten-free all purpose flour with xanthan gum
• 1 tablespoon gluten free baking powder
• 1/2 teaspoon salt
• 3/4 cup granulated sugar
• 8 tablespoon butter or dairy-free alternative, melted and slightly cooled
• 1/2 cup plain Greek yogurt or dairy-free Greek yogurt
• 3 large eggs, room temperature
• 1 tablespoon fresh lemon juice
• 2 packed teaspoons freshly grated lemon zest
• 1 teaspoon vanilla extract
• 1 teaspoon lemon extract
• 1 1/2 cup fresh raspberries

For the Lemon Glaze

• 1 tablespoon lemon juice
• 1 tablespoon granulated sugar
• 2 tablespoons lemon juice
• 1 cup confectioners (aka powdered) sugar

How to Make Gluten-Free Raspberry Lemon Loaf

Step 1: Prepare the Dry Ingredients

In a large bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.

Step 2: Mix Wet Ingredients

In another bowl, beat the eggs lightly. Then add the sugar, melted butter, yogurt, fresh lemon juice, lemon zest, vanilla extract, and lemon extract. Mix until everything is well combined and smooth.

Step 3: Combine Mixtures

Add the dry flour mixture into the wet mixture. Mix until thoroughly combined and no lumps remain. This should take about one minute.

Step 4: Fold in Raspberries

Gently fold in the fresh raspberries using a spatula or spoon until they are evenly distributed throughout the batter. Be careful not to break apart the raspberries.

Step 5: Let Batter Rest

Cover the bowl with plastic wrap and let the batter rest at room temperature for about 20 minutes (do not exceed 30 minutes).

Step 6: Preheat Your Oven

While your batter is resting, preheat your oven to 375 degrees Fahrenheit. Line a 10-inch loaf pan with parchment paper or grease it with butter and flour.

Step 7: Bake

After resting, spoon the batter into your prepared loaf pan. Spread it evenly across the pan’s bottom and top with extra raspberries if desired. Bake uncovered for approximately 40–45 minutes. When golden brown on top, cover loosely with foil and bake for an additional 10–15 minutes until a toothpick inserted into the center comes out clean (total baking time will be around 55–60 minutes).

Step 8: Prepare Lemon Syrup

Before removing the loaf from the oven, mix together one tablespoon of lemon juice with one tablespoon of sugar in a small bowl until dissolved. After taking out your loaf from the oven (be careful as it will be hot), generously brush this syrup over its top to add brightness and create a nice sheen.

Step 9: Cool Down

Let your loaf cool in the pan for about 30 minutes before gently removing it from the pan. Allow it to cool further on a wire rack.

Step 10: Make Lemon Glaze

In a separate bowl, whisk together confectioners’ sugar and two tablespoons of lemon juice until smooth. Once your loaf has cooled completely, drizzle this glaze over it.

Step 11: Storing

Store any leftovers at room temperature wrapped in wax paper or foil for up to four days. You can also freeze this delicious loaf for up to three months!

How to Serve Gluten-Free Raspberry Lemon Loaf

This Gluten-Free Raspberry Lemon Loaf is versatile and can be enjoyed in various ways. Whether you’re looking for a light breakfast, an afternoon snack, or a delightful dessert, these serving suggestions will enhance your experience.

Breakfast Delight

• Serve toasted with a pat of butter for a warm, comforting start to your day.
• Pair with Greek yogurt and a sprinkle of granola to add texture and protein.

Brunch Option

• Add fresh fruit on the side, like strawberries or blueberries, for a refreshing touch.
• Drizzle some maple syrup over the top to elevate the flavor during brunch gatherings.

Snack Time Treat

• Enjoy slices with a cup of tea or coffee as an afternoon pick-me-up.
• Spread cream cheese or a dairy-free alternative for added creaminess and flavor.

Dessert Variation

• Top with whipped cream and extra raspberries for a stunning dessert presentation.
• Serve alongside vanilla ice cream for a delightful contrast of temperatures.

How to Perfect Gluten-Free Raspberry Lemon Loaf

To create the perfect Gluten-Free Raspberry Lemon Loaf, consider these essential tips that will ensure your loaf turns out moist and flavorful.

• Measure Flour Accurately: Use the spoon-and-level method to avoid adding too much flour, which can make your loaf dense.
• Room Temperature Ingredients: Ensure eggs and yogurt are at room temperature; this helps create a smoother batter.
• Gentle Folding: When adding raspberries, gently fold them in to prevent breaking, ensuring beautiful pockets of fruit throughout the loaf.
• Check Oven Temperature: Use an oven thermometer to confirm accuracy; baking times may vary based on your oven’s calibration.
• Cool Properly: Let the loaf cool completely before slicing to maintain its structure and moisture.

Best Side Dishes for Gluten-Free Raspberry Lemon Loaf

Pairing sides with your Gluten-Free Raspberry Lemon Loaf can enhance your meal. Here are some excellent options that complement its flavors beautifully.

1. Fresh Fruit Salad: A mix of seasonal fruits adds freshness and balances the sweetness of the loaf.
2. Greek Yogurt Parfait: Layer yogurt with honey and nuts for added crunch and protein alongside your slice.
3. Chia Seed Pudding: This creamy pudding can offer a nutty counterpart that pairs well with lemon flavors.
4. Herbal Tea: A light herbal tea brings warmth and complements the citrus notes of the loaf perfectly.
5. Cottage Cheese: A scoop of cottage cheese provides creaminess that contrasts nicely with the loaf’s texture.
6. Nut Mix: A handful of roasted nuts adds crunch and nutrition that balances sweetness while providing healthy fats.

Common Mistakes to Avoid

Baking a Gluten-Free Raspberry Lemon Loaf can be delightful, but there are common mistakes that could hinder your results. Here are some pitfalls to avoid:

• Skipping the Resting Time: Allowing the batter to rest is crucial for the right texture. Skipping this step can lead to denser bread.
• Overmixing the Batter: Mixing too much can break down the raspberries and create a tough loaf. Mix until just combined for the best results.
• Not Measuring Ingredients Accurately: Precision matters in baking. Use a kitchen scale or measuring cups for accuracy to ensure consistent outcomes.
• Ignoring Oven Temperature: Ovens can vary in temperature. Use an oven thermometer to confirm it’s at 375°F before baking your loaf for even cooking.
• Using Old Ingredients: Check the freshness of your baking powder and flour. Expired ingredients can greatly affect the rise and flavor.

Storage & Reheating Instructions

Refrigerator Storage

• Store your loaf in an airtight container.
• It will remain fresh for up to 4 days in the refrigerator.

Freezing Gluten-Free Raspberry Lemon Loaf

• Wrap the loaf tightly in plastic wrap, then place it in a freezer-safe bag.
• It can be frozen for up to 3 months.

Reheating Gluten-Free Raspberry Lemon Loaf

• Oven: Preheat to 350°F and warm the loaf for about 10-15 minutes for best results.
• Microwave: Heat individual slices on medium power for 20-30 seconds until warm.
• Stovetop: Place slices in a skillet over low heat, turning occasionally until warmed through.

Frequently Asked Questions

Here are some common questions about making a Gluten-Free Raspberry Lemon Loaf.

Can I use frozen raspberries?

Yes, you can use frozen raspberries! Just make sure not to thaw them before adding them to prevent excess moisture.

How do I make this recipe dairy-free?

Simply substitute regular butter with a dairy-free alternative and use dairy-free Greek yogurt instead of regular yogurt.

What can I substitute for eggs?

You can use flaxseed meal or applesauce as egg substitutes. For each egg, mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water or replace it with 1/4 cup of applesauce.

How long does it take to bake?

The total baking time is approximately 55-60 minutes. Keep an eye on it after 40 minutes and check with a toothpick.

Final Thoughts

This Gluten-Free Raspberry Lemon Loaf is perfect for any occasion, whether it’s breakfast, brunch, or dessert. Its light texture and vibrant flavors will surely delight anyone who tries it. Feel free to customize this recipe by adding nuts or different fruits for variety!