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Gluten-Free Raspberry Lemon Loaf

Gluten-Free Raspberry Lemon Loaf
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Gluten-free rasp rasp lemon loaf recipe. Moist, citrusy sweet quick bread bursting w/ berries. Simple baking from scratch. Dairy-free opt.

Ingredients

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  • 1 1/2 cups gluten-free 1:1 baking flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup plain Greek yogurt
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/3 cup avocado oil
  • Zest of 2 lemons
  • 1/4 cup fresh lemon juice
  • 1 tsp vanilla extract
  • 1 cup fresh raspberries
  • 1 tbsp gluten-free flour
  • 1 cup powdered sugar
  • 2–3 tbsp fresh lemon juice

    • Instructions

  • Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper.
  • In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
  • In a large bowl, whisk the Greek yogurt, sugar, eggs, oil, lemon zest, lemon juice, and vanilla extract until smooth.
  • Gently fold the dry flour mixture into the wet ingredients until just combined.
  • In a small bowl, toss the fresh raspberries with 1 tbsp of gluten-free flour.
  • Carefully fold the floured raspberries into the batter. Pour the batter into the prepared pan and spread evenly. Optionally, press a few extra raspberries on top.
  • Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the loaf cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
  • Once cooled, whisk together the powdered sugar and lemon juice for the glaze. Drizzle over the top of the loaf.

    • Notes

    A tender, moist, and delicious gluten-free lemon loaf packed with fresh raspberries and topped with a zesty lemon glaze. It’s an incredibly easy recipe perfect for a cheerful treat.

    Nutrition

    Find it online: https://bestdisheasy.com/gluten-free-raspberry-lemon-loaf-baking-recipe/