Lemon Raspberry Poppyseed Bread
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!
Servings: 8 Servings
Ingredients
- 1 ½ cups + 1 tablespoon all-purpose flour, divided
- 2 teaspoons baking powder
- ¼ teaspoon kosher salt
- 1 ¼ cups granulated sugar
- 1 cup low-fat buttermilk
- 3 large eggs
- 2 teaspoons lemon zest, about 1 large lemon
- ½ teaspoon vanilla extract
- ½ cup vegetable oil
- 2 tablespoons poppy seeds
- 1 cup fresh raspberries
Lemon Glaze
- ½ cup powdered sugar
- 2 teaspoons lemon zest, about 1 large lemon
- 2 teaspoons fresh lemon juice
- 1 teaspoon milk
Instructions
- Preheat oven to 350 degrees Fahrenheit and spray the sides and bottom of one 9x5 inch loaf pan with nonstick cooking spray.
- In a large bowl whisk together 1 ½ cups of flour, baking powder, and salt. Set aside.
- In another bowl, combine the sugar, buttermilk, eggs, lemon zest, vanilla, vegetable oil, and poppy seeds until combined. Add the flour mixture to the sugar mixture and mix until just combined.
- Toss the raspberries lightly in the remaining 1 tablespoon of flour until they are all coated. Gently fold them into the batter before pouring the batter into the prepared loaf pan.
- Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let it cool completely.
- Make the lemon glaze by whisking together the powdered sugar, lemon zest, lemon juice, and milk. Drizzle over the top of the cooled bread and serve.
Nutrition
Calories: 422kcal | Carbohydrates: 63g | Protein: 6g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 63mg | Sodium: 143mg | Potassium: 241mg | Fiber: 2g | Sugar: 41g | Vitamin A: 110IU | Vitamin C: 6mg | Calcium: 130mg | Iron: 2mg
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