Raspberry Lemon Bread

This raspberry lemon bread is bursting with fresh flavor from lemon zest and raspberries, made extra moist with ricotta cheese and buttermilk. Topped with crunchy almonds and a sweet lemon glaze, it’s perfect for breakfast, brunch, or an anytime treat!

Course Bread

Cuisine American

Prep Time 15

Cook Time 55

Total Time 1 10

Servings Servings

Calories 256kcal

Equipment

Loaf pan
mixing bowls
Whisk
Rubber spatula
parchment paper
cooling rack

Ingredients

1¾ cups all-purpose flour
1 tablespoon flour for coating raspberries
1½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup butter melted
½ cup honey
¼ cup brown sugar
½ cup ricotta cheese
2 large eggs
1 teaspoon almond extract
Zest of 1 lemon
½ cup buttermilk
1 cup fresh or frozen raspberries
⅓ cup sliced almonds

Lemon Glaze

½ cup powdered sugar
1 to 2 tablespoons lemon juice

Instructions

Preheat oven to 350°F. Line a loaf pan with parchment paper or lightly grease it.
In a large bowl, whisk together flour, baking powder, baking soda, and salt.
In another bowl, mix melted butter, honey, brown sugar, ricotta, eggs, almond extract, and lemon zest until smooth.
Gradually add dry ingredients to the wet mixture, alternating with buttermilk. Mix just until combined.
Toss raspberries with 1 tablespoon flour, then gently fold them into the batter.
Pour batter into prepared pan and smooth the top. Sprinkle sliced almonds over the top.
Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean. If almonds brown too quickly, loosely cover with foil near the end.
Cool in the pan for 10 to 15 minutes, then transfer to a wire rack to cool completely.
Whisk the powdered sugar and lemon juice and drizzle over the cooled loaf. Slice and enjoy!

Nutrition