Lemon Raspberry Poppyseed Bread

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A delicious and moist lemon poppyseed bread that is bursting with fresh raspberries inside. Drizzled in a lemon glaze, this will be one of the best quick bread recipes that you make!

lemon raspberry poppyseed bread loaf sliced.

Quick breads are amazing, aren’t they? I love being able to mix them together in a matter of minutes and throw it into the oven. One of my favorite kinds is lemon poppyseed. I love the texture of the tiny poppyseeds throughout and the lemon flavor is awesome.

But have you ever added a berry to a quick bread?

It is the most amazing thing ever!

lemon rasperry bread loaf sliced.

It is like tiny pockets of fresh jam bursting in every bite! Honestly. I can’t even get over how amazing this bread was. I could have eaten the entire thing in one sitting if I didn’t stop myself! The bread baked perfectly moist and incredible. The lemon flavor throughout was so refreshing and delicious.

The delicious lemon flavor was perfectly sweet and tart throughout. But I do have to say that one of my favorite parts was the lemon glaze on top. Holy cow. It was the perfect finishing touch!

lemon raspberry bread loaf.

I think it would be impossible to make this and not love it. This is a bread that is sure to impress and become an instant favorite!

You won’t regret making this bread, I promise!


raspberry lemon bread slices close up.

lemon raspberry bread loaf areal view with 3 pieces sliced.

Lemon Raspberry Poppyseed Bread

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A delicious and moist lemon poppyseed bread that is bursting with fresh raspberries inside.  Drizzled in a lemon glaze, this will be one of the best quick bread recipes that you make!
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Author Alyssa Rivers
Servings: 8 Servings


  • 1 ½ cups all purpose flour + 1 tablespoon all-purpose flour divided
  • 2 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • 1 cup low-fat buttermilk
  • 1 ¼ cups sugar
  • 3 large eggs
  • 2 teaspoons grated lemon zest about 1 large lemon
  • 1/2 teaspoon vanilla extract
  • 1/2 cup vegetable oil
  • 2 tablespoons poppyseeds
  • 1 cup fresh raspberries

Lemon Glaze:

  • 1/2 cup powdered sugar
  • 2 teaspoons lemon zest grated
  • 2 teaspoons lemon juice
  • 1 teaspoon milk


  • Preheat oven to 350 degrees and grease the sides and bottom of one 9x5 inch loaf pan.
  • In a large bowl combine 1 ½ cups flour, baking powder, and salt. In another bowl, combine buttermilk, sugar, eggs, lemon zest, vanilla, vegetable oil, and poppyseeds. Whisk to combine and pour into the dry ingredients and combine.
  • Toss the fresh raspberries lightly in the 1 Tablespoon of flour to coat. Gently fold them into the batter. Pour into the greased loaf pan.
  • Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool.
  • To make the lemon glaze, whisk together powdered sugar, lemon zest, lemon juice, and milk. Drizzle over the top of the cooled bread.


Serves: 8

Calories411kcal (21%)Carbohydrates61g (20%)Protein6g (12%)Fat17g (26%)Saturated Fat12g (60%)Cholesterol63mg (21%)Sodium131mg (5%)Potassium233mg (7%)Fiber2g (8%)Sugar41g (46%)Vitamin A103IU (2%)Vitamin C6mg (7%)Calcium127mg (13%)Iron2mg (11%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dessert
Cuisine American
Keyword bread recipes, lemon raspberry poppyseed bread, poppyseed bread'
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic


Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. This bread only last 15 minutes at my house. So moist and lemony with the sweet berries. Super easy to make. Started before breakfast. Served slightly warm with drizzled frosting after breakfast with coffee. We could have skipped breakfast and gone straight to the bread. Yummy

  2. I absolutely love this recipe and I lost it when we remodeled part of our kitchen last fall. I use the same recipe to make muffins — I just bake them for less time. And our black raspberries are coming in strong so its time to make for the holidays. FYI — I also freeze the muffins and they are just as good. And I use my white raspberries in this recipe as well. I knew I’d know the recipe when I saw it. Off to the store for buttermilk!

  3. I made one for myself and my mom. We all loved it and I’m making two more tomorrow. Not too sweet, very moist, and delicious. In addition, my raspberries too sank to the bottom as well when I first tried it, so for the second one, I didn’t put it in the batter. I just poured half the batter and put some raspberries on it and poured the rest and sprinkled it over top, they didn’t sank at all and stayed put on top of the loaf. It’s very easy to make.

  4. I tried it!
    We LOVE it!

    One question : my raspberries all sank to the bottom and therefore it didn’t come out of the pan well. We just ate it out of the pan and all was well. =D But for next time, how do I keep them from sinking? And when, after removing from the oven, should I take it out of the pan? While hot? warm? cold?

    Thanks! Scrumptious! Five stars!

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