If you’re looking for a vibrant, sweet, and tart gluten-free dessert that’s perfect for breakfast, brunch, or a mid-afternoon snack, look no further than the Gluten-Free Raspberry Lemon Loaf. This loaf combines the refreshing citrusy zing of lemon with the natural sweetness and slight tartness of raspberries, all packed into a moist, tender, and delicious cake-like bread that’s completely gluten-free.
Why You’ll Love This Raspberry Lemon Loaf
- Gluten-Free & Flavor-Full: With the perfect blend of almond flour and gluten-free all-purpose flour, this loaf is soft and satisfying—no one will miss the gluten.
- Berry Bright: Juicy raspberries bring a fruity burst in every bite, balanced by the fresh tang of lemon juice and zest.
- Simple & Wholesome: Made with clean, pantry-staple ingredients, this loaf is easy to whip up for any occasion.
- Perfect Texture: Light, fluffy, and not too dense, this loaf achieves a perfect crumb with the right amount of moisture.
- Versatile & Freezer-Friendly: Eat it plain, drizzle with lemon glaze, or serve with a scoop of whipped cream or dairy-free yogurt.
Ingredients
Dry Ingredients:
- 1 ½ cups gluten-free all-purpose flour (with xanthan gum if needed)
- ½ cup almond flour
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients:
- 3 large eggs, room temperature
- ½ cup coconut oil or unsalted butter, melted and cooled
- ¾ cup cane sugar or coconut sugar
- ⅓ cup unsweetened applesauce (or plain Greek yogurt)
- ¼ cup fresh lemon juice
- 2 tbsp lemon zest (about 2 lemons)
- 1 tsp vanilla extract
- ¾ cup almond milk or dairy-free milk of choice
Fold-In:
- 1 ¼ cups fresh or frozen raspberries (if using frozen, do not thaw)
Optional Lemon Glaze:
- ½ cup powdered sugar
- 1–2 tbsp lemon juice
Instructions
Step 1: Preheat & Prep
Preheat your oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan or line it with parchment paper, leaving some overhang for easy removal.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the gluten-free flour, almond flour, baking powder, baking soda, and salt. Set aside.
Step 3: Mix Wet Ingredients
In a large mixing bowl, beat the eggs and sugar until light and fluffy (about 2 minutes). Add the coconut oil, applesauce, lemon juice, lemon zest, vanilla, and almond milk. Mix until well combined.
Step 4: Combine Batter
Gradually stir the dry ingredients into the wet ingredients until just combined. Be careful not to overmix. Gently fold in the raspberries, reserving a few to scatter on top.
Step 5: Bake
Pour the batter into the prepared loaf pan and smooth the top. Add the reserved raspberries. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil at the 40-minute mark if the top browns too quickly.
Step 6: Cool
Allow the loaf to cool in the pan for 10–15 minutes before transferring it to a wire rack. Cool completely before glazing or slicing.
Step 7: Glaze (Optional)
In a small bowl, whisk powdered sugar and lemon juice until smooth. Drizzle over the cooled loaf. Let it set for 10 minutes before serving.
Tips for Success
- Don’t Overmix: To keep the loaf fluffy and tender, mix the batter until just combined.
- Room Temperature Ingredients: Helps everything blend more evenly for a consistent texture.
- Fresh vs Frozen Raspberries: Both work well, but frozen raspberries can make the batter colder and increase bake time slightly.
- Glaze Carefully: Add glaze only after the loaf is fully cooled to avoid melting it into the loaf.
Variations
- Lemon-Blueberry Loaf: Swap raspberries for blueberries.
- Vegan Option: Replace eggs with flax eggs and use plant-based yogurt.
- Nut-Free: Use only gluten-free all-purpose flour instead of almond flour, but add 1–2 tablespoons of cornstarch for better crumb.
Serving Suggestions
- Serve it warm with a dab of butter or coconut cream.
- Pack it for school lunches or picnics.
- Pair with herbal tea or a vanilla latte for a cozy treat.
Storage & Freezing
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keeps well for 5–6 days; just bring to room temperature before serving.
- Freezer: Wrap tightly in foil or plastic wrap, then store in a freezer bag for up to 3 months. Thaw overnight before enjoying.
Final Thoughts
This Gluten-Free Raspberry Lemon Loaf is everything you could want in a homemade treat: flavorful, moist, colorful, and nourishing. Whether you’re gluten-sensitive or just want a refreshing change from traditional quick breads, this recipe delivers brightness and joy in every bite. It’s a reliable crowd-pleaser and a favorite for any season—especially spring and summer when raspberries and lemons are at their best.
Try it once, and it just might become your go-to gluten-free loaf for brunches, birthdays, or casual coffee moments.