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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Cool the Bread: Once baked, remove the bread immediately from the pan and place it on a cooling rack to cool completely before glazing.
  10. 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.
  11. Glaze the Bread: Drizzle the white chocolate glaze evenly over the cooled bread. Allow the glaze to set for a few minutes before slicing.
  12. 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

Find it online: https://stirringwithstella.com/lemon-raspberry-bread-with-white-chocolate-glaze-recipe/