Introduction

This Lemon Raspberry Bread with White Chocolate Glaze is a delightful treat that perfectly balances tartness and sweetness. Moist and bursting with fresh raspberries, it’s topped with a creamy white chocolate glaze for an extra indulgent finish. Ideal for breakfast, dessert, or a special snack.

Lemon Raspberry Bread with White Chocolate Glaze Recipe - Recipe Image

Ingredients

2 cups all-purpose flour
1/2 tsp fine sea salt
2 tsp baking powder
1 1/4 cups granulated sugar
2 Tbsp lemon zest (about 3 lemons)
1/2 cup unsalted butter (softened to room temperature)
2 large eggs (room temperature)
1/2 cup plain Greek yogurt (room temperature)
1/2 cup whole milk (room temperature)
2 tsp fresh lemon juice
2 tsp vanilla extract
1 cup fresh raspberries, frozen and broken into small pieces
3/4 cup white chocolate chips
1/4 cup heavy whipping cream
1/3 cup powdered sugar (sifted)

Instructions

Step 1: Preheat your oven to 350°F. Spray a metal bread pan with cooking spray and set aside.
Step 2: In a bowl, whisk together the flour, salt, and baking powder. Set aside.
Step 3: In a separate bowl, combine the granulated sugar and lemon zest. Use your fingers to rub them together until well combined to release the lemon oils into the sugar.
Step 4: Add the softened butter to the sugar and lemon mixture. Using a hand mixer on medium speed, blend until the butter is fully incorporated.
Step 5: Add the eggs to the mixture and continue mixing on medium speed until well combined.
Step 6: Add the Greek yogurt, whole milk, lemon juice, and vanilla extract. Mix again on medium speed until the ingredients are fully combined.
Step 7: Gradually add the dry ingredients to the wet ingredients and gently stir with a rubber spatula until just barely combined.
Step 8: Take the frozen raspberries and break them into small pieces if not done already.
Step 9: Fold the raspberries into the batter gently until just combined.
Step 10: Pour the batter into the prepared bread pan and smooth the top. Bake for 50-60 minutes, covering loosely with foil at the 25-minute mark. Begin checking for doneness at 45 minutes by inserting a toothpick; it should come out with only a few crumbs.
Step 11: Remove the bread from the pan immediately and cool on a wire rack.
Step 12: To make the white chocolate glaze, place the white chocolate chips and heavy cream in a microwave-safe bowl. Microwave for 40-45 seconds, then whisk until smooth.
Step 13: Sift the powdered sugar into the bowl with the chocolate mixture and whisk until smooth.
Step 14: Drizzle the glaze over the cooled bread. Allow it to set for a few minutes before serving.

Tips & Variations

Use frozen raspberries to prevent the batter from turning pink and to keep raspberries evenly distributed.
For extra lemon flavor, add a teaspoon of lemon extract along with the vanilla.
Instead of white chocolate chips, try cream cheese glaze for a tangy twist.
Make sure the butter, eggs, yogurt, and milk are all at room temperature to ensure a smooth batter.

Storage

Store the lemon raspberry bread in an airtight container in the refrigerator for up to 3-4 days. To enjoy, allow it to come to room temperature or warm gently in the microwave for 15-20 seconds. Leftover glaze can also be stored separately in the fridge and drizzled on fresh slices.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of frozen?

Yes, but frozen raspberries are recommended to keep the batter from discoloring and to maintain the loaf’s structure. Fresh raspberries can break down more during baking, causing color changes.

How do I know when the bread is fully baked?

The bread is done when the center is set and a toothpick inserted comes out with only a few moist crumbs attached. Checking at 45 minutes and covering with foil halfway helps to avoid over-browning.

Lemon Raspberry Bread with White Chocolate Glaze Recipe

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★★★★★

4.8 from 119 reviews

This Lemon Raspberry Bread with White Chocolate Glaze is a delightful, moist quick bread bursting with fresh citrus and raspberry flavors. Perfectly balanced with tangy Greek yogurt and a smooth white chocolate glaze, it’s an ideal treat for breakfast, brunch, or a sweet snack.

Author: Stella
Prep Time: 15 minutes
Cook Time: 50-60 minutes
Total Time: 1 hour 15 minutes
Yield: 12 servings 1x
Category: Baking
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour
1/2 tsp fine sea salt
2 tsp baking powder
1 1/4 cups granulated sugar
2 Tbsp lemon zest (about 3 lemons)

Wet Ingredients

1/2 cup unsalted butter, softened to room temperature
2 large eggs, room temperature
1/2 cup plain Greek yogurt, room temperature
1/2 cup whole milk, room temperature
2 tsp fresh lemon juice
2 tsp vanilla extract

Add-ins

1 cup fresh raspberries, frozen and broken into small pieces

For White Chocolate Glaze

3/4 cup white chocolate chips
1/4 cup heavy whipping cream
1/3 cup powdered sugar, sifted

Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a metal bread pan with cooking spray and set it aside to ensure easy removal of the bread after baking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, fine sea salt, and baking powder. Set this dry mix aside for later use.
Combine Sugar and Lemon Zest: In a separate large mixing bowl, add the granulated sugar and lemon zest. Using your fingers, rub them together thoroughly to release the lemon oils into the sugar, enhancing the citrus flavor of the bread.
Add Butter and Eggs: Add the softened unsalted butter to the sugar-lemon zest mixture. Using a hand mixer on medium speed, blend until the butter is fully incorporated. Then add the eggs and continue mixing at medium speed until everything is well combined.
Add Yogurt, Milk, Lemon Juice, and Vanilla: Mix in the plain Greek yogurt, whole milk, fresh lemon juice, and vanilla extract on medium speed until the batter is smooth and cohesive.
Incorporate Dry Ingredients: Add the whisked dry ingredients to the wet mixture. Using a rubber spatula, gently fold the flour mixture in until it is just barely combined, avoiding overmixing to maintain bread tenderness.
Add Raspberries: Take the frozen raspberries and break them into small pieces if not already done. Gently fold these into the batter with the spatula, mixing just enough to distribute evenly.
Bake the Bread: Pour the batter into the prepared bread pan and smooth the top with a spatula. Bake in the preheated oven for 50 to 60 minutes. At the 25-minute mark, loosely cover the bread with tin foil to prevent over-browning. Check doneness beginning at 45 minutes by inserting a toothpick in the center; it should come out with just a few moist crumbs.
Cool the Bread: Once baked, remove the bread immediately from the pan and place it on a cooling rack to cool completely before glazing.
Prepare White Chocolate Glaze: While the bread cools, place the white chocolate chips and heavy whipping cream in a microwave-safe bowl. Microwave for about 40 to 45 seconds, then whisk until the mixture is smooth. Sift the powdered sugar into the bowl and whisk again until the glaze is silky and smooth.
Glaze the Bread: Drizzle the white chocolate glaze evenly over the cooled bread. Allow the glaze to set for a few minutes before slicing.
Store and Serve: Enjoy your lemon raspberry bread fresh. Store leftovers covered in the refrigerator to maintain freshness for several days.

Notes

Using frozen raspberries helps prevent the berries from bleeding too much color into the batter during baking.
Rubbing lemon zest into sugar releases flavorful oils, enhancing the lemon flavor throughout the bread.
Covering the bread loosely with foil halfway through baking prevents the crust from over-browning while ensuring the inside cooks fully.
Ensure all wet ingredients are at room temperature for better blending and a smooth batter.
Storage: Keep leftover bread covered in the refrigerator and consume within 3-4 days for optimal freshness.

Keywords: lemon raspberry bread, white chocolate glaze, quick bread, citrus bread, berry bread, lemon dessert, homemade bread