Easy Raspberry Lemon Bread
Bread | Breakfast

Easy Raspberry Lemon Bread

September 25, 2018

{recipe updated from August 2015}

This Raspberry Lemon Bread is so easy to make. Crispy edges, and very moist inside. Every bite with a delicious berry.

We have so many raspberry bushes at the moment, and they are bursting with fruits. Berries are not very common here in Paraguay, so it is a joy to have so much of it and for free.

raspberries in a white bowl

My oldest son and I are a little obsessed with raspberries. Each raspberry harvested, he thinks it should be saved for his favorite white chocolate raspberry pie. It’s a bit difficult to convince him that he should eat a little while he picks. 

The truth is that I don’t bake much with raspberries. I keep them for our favorite pie that, as you already read, is our favorite dessert. But trying to be more adventurous with our raspberries, I decided to give it a go and make this quick bread.

Easy Raspberry Lemon Bread batter

For this raspberry bread, we’re using oil and whipping cream. Oil gives this bread a light texture, and the cream keeps it moist.

Easy Raspberry Lemon Bread batter in a loaf pan

If you are using frozen raspberries, there is no need to defrost them first. Just follow the recipe like it is.

Easy Raspberry Lemon Bread

Don’t skip the lemon drizzle, it highlights the sweetness of the raspberries. 

Simple and delicious! grab a cup of coffee and enjoy a slice.

If you liked the recipe above, please consider rating the recipe and leaving a comment below! and share your picture on Instagram with the hashtag #chipabythedozen

If you love berries and lemon, try this Easy Lemon Blueberry Bread with Walnuts.

5 from 6 votes
Easy Raspberry Lemon Bread
Easy Raspberry Lemon Bread
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
This Raspberry Lemon Bread, is so easy to make. Crispy edges, and very moist inside. Every bite with a delicious berry.
Course: Breakfast
Cuisine: South America
Servings: 12 slices
Calories: 319 kcal
Author: Lizet Bowen
  • 2 cups self-rising flour (250g)
  • 1 cup sugar (200g)
  • 1 tablespoon lemon zest
  • 2 eggs
  • 1 cup heavy cream (230g)
  • 1/2 cup vegetable oil (111.5g)
  • 2 cups raspberries (250g)
  • 1/2 cup icing sugar (62.5g)
  • 1 tablespoon lemon juice
  1. Preheat oven to 350°F/180°C and grease a loaf pan.
  2. In a large bowl, combine flour, sugar, lemon zest and raspberries.

  3. In a small bowl, combine eggs, heavy cream and oil.

  4. Stir into dry ingredients just until moistened.
  5. Pour batter into a loaf pan and bake for about 30 to 40 minutes.

  6. Cool for 5 minutes before removing from pan to a wire rack.
  7. In a small bowl, combine glaze ingredients and pour over bread. Serve warm.

Recipe Notes

Keep at room temperature for up to 4 days.

Freeze for up to 3 months.

Easy Raspberry Lemon Bread

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  1. My family loved this! We love to do sweet desserts and are always looking to add fresh seasonal produce to what we eat. Delish!

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