Name: Lemon-Black Raspberry Bread recipe
Ingredients: 2 cups all-purpose flour;1 cup white sugar;1 tablespoon baking powder;¼ teaspoon salt;1 ½ cups fresh black raspberries;1 ½ lemons, zested;2 large eggs;1 cup milk;3 tablespoons vegetable oil;1 lemon, juiced;½ cup white sugar;1 lemon, juiced

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Ingredients

2 cups all-purpose flour 1 cup white sugar 1 tablespoon baking powder ¼ teaspoon salt 1 ½ cups fresh black raspberries 1 ½ lemons, zested 2 large eggs 1 cup milk 3 tablespoons vegetable oil 1 lemon, juiced ½ cup white sugar 1 lemon, juiced

Nutrition Info

239.5 calories carbohydrate: 47.5 g cholesterol: 32.6 mg fat: 5 g fiber: 3.1 g protein: 4.4 g saturatedFat: 1.1 g servingSize: - sodium: 191.7 mg sugar: 26.8 g transFat: : - unsaturatedFat: : -

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
Combine flour, sugar, baking powder, and salt in a bowl. Stir in black raspberries and lemon zest.
Beat eggs in a separate bowl using a fork or whisk. Pour in milk, oil, and lemon juice, mix well. Stir in flour mixture until just moistened. Pour into the prepared loaf pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
While bread is baking, combine sugar and lemon juice in a microwave-safe bowl. Heat in a microwave oven at 20-second intervals until sugar is dissolved and glaze is smooth.
Remove bread from the oven. Brush glaze over warm bread while still in the pan and let cool 10 minutes before transferring to a wire rack to cool completely.

Recipe Yield

1 9x5-inch loaf

Recipe Note

My nieces often describe this as having a tall, cool glass of raspberry lemonade in a bread form! The sweet and tart fresh lemon flavor combines well with the natural sweetness of the black raspberries! This has become a family favorite during berry-picking season! Store any leftovers in the refrigerator.

Alternatives to this recipe

Lemon-Black Raspberry Bread