Raspberry Bread
A moist and flavorful quick bread combining fresh raspberries and lemon zest, perfect for any time of day.
Ingredients
- ¼ cup melted butter
- ¾ cup sugar
- ½ cup milk
- 2 large eggs
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest (from one lemon)
- 2¼ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1½ cups fresh or frozen raspberries
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8½ x 4½-inch loaf pan.
- In a large mixing bowl, combine melted butter and sugar. Stir until well mixed.
- Add eggs, milk, lemon juice, and lemon zest. Mix until the batter looks slightly curdled.
- Sift or whisk together flour, baking powder, and salt. Gradually add to the wet ingredients, stirring until just combined.
- Gently fold in the raspberries, being careful not to break them too much.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60 to 65 minutes, or until a toothpick comes out with a few moist crumbs.
- Let the bread cool in the pan for 10 minutes before transferring to a cooling rack.
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Notes
Store in an airtight container at room temperature for 2-3 days or wrap and freeze for longer storage.