Lemon-Black Raspberry Bread

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.

Step: 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.

Step: 2

Combine flour, sugar, baking powder, and salt in a bowl. Stir in black raspberries and lemon zest.

Step: 3

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.

Step: 4

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

Step: 5

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.

Step: 6

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.

Per Serving: 240 calories; protein 4.4g; carbohydrates 47.5g; fat 5g; cholesterol 32.6mg; sodium 191.7mg.

The best flavour of the flour can make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal bread , which doesn’t always rise as well as clear bread.

To made this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.

A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then clear it off the next day.