Lemon Raspberry Bread with White Chocolate Glaze Recipe

Introduction

This Lemon Raspberry Bread with White Chocolate Glaze is a bright and delightful treat perfect for any time of day. Moist and bursting with fresh raspberries, it’s balanced with a zesty lemon flavor and topped with a sweet, creamy glaze.

Ingredients

• 2 cups all purpose flour
• 1/2 tsp fine sea salt
• 2 tsp baking powder
• 1 1/4 cup 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

1. Step 1: Preheat your oven to 350° F. Lightly spray a metal bread pan with cooking spray and set it aside.
2. Step 2: In a bowl, whisk together the flour, salt, and baking powder. Set this dry mixture aside.
3. Step 3: In a separate bowl, combine the granulated sugar and lemon zest. Rub them together with your fingers until well combined to release the lemon oils.
4. Step 4: Add the softened butter to the sugar and lemon zest mixture. Using a hand mixer, blend on medium speed until fully incorporated. Then add the eggs and continue mixing until smooth.
5. Step 5: Mix in the Greek yogurt, milk, lemon juice, and vanilla extract on medium speed until well combined.
6. Step 6: Gently fold the dry ingredients into the wet mixture using a rubber spatula until just combined. Avoid overmixing.
7. Step 7: Take the frozen raspberries and break them into small pieces if needed. Carefully fold them into the batter until evenly distributed.
8. Step 8: Pour the batter into the prepared bread pan and smooth the top. Bake for 50-60 minutes, covering loosely with foil after 25 minutes to prevent over-browning. The bread is done when a toothpick inserted in the center comes out with a few moist crumbs.
9. Step 9: Remove the bread from the oven and immediately transfer it to a cooling rack to cool completely.
10. Step 10: While the bread cools, make the glaze. In a microwave-safe bowl, combine the white chocolate chips and heavy cream. Microwave for 40-45 seconds, then whisk until smooth.
11. Step 11: Sift the powdered sugar into the chocolate mixture and whisk until smooth and glossy. Drizzle the glaze over the cooled bread.
12. Step 12: Let the glaze set for a few minutes before slicing and serving. Enjoy!

Tips & Variations

• For a more intense lemon flavor, add an extra teaspoon of lemon zest or a little lemon extract.
• Use frozen raspberries straight from the freezer to prevent the batter from turning pink and watery.
• You can substitute the Greek yogurt with sour cream for a slightly tangier crumb.
• Try swapping white chocolate chips for dark chocolate chunks if you prefer a less sweet glaze.

Storage

Store the bread covered in the refrigerator for up to 3 days. Reheat slices gently in the microwave for 15-20 seconds before serving to soften the glaze and warm the loaf.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of frozen?

Yes, but frozen raspberries help keep the batter firm and prevent it from becoming watery. If using fresh, consider tossing them lightly in flour before folding them in.

How do I know when the bread is fully baked?

Insert a toothpick into the center of the bread. If it comes out with just a few moist crumbs and no wet batter, the bread is done.

Lemon Raspberry Bread with White Chocolate Glaze Recipe

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★★★★★

5 from 59 reviews

• Author: Lana
• Total Time: 1 hour 15 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

A bright and flavorful Lemon Raspberry Bread infused with fresh lemon zest and studded with juicy raspberries, topped with a smooth, sweet white chocolate glaze. Perfect for breakfast, brunch, or a delightful afternoon treat.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all purpose flour
• 1/2 tsp fine sea salt
• 2 tsp baking powder
• 1 1/4 cup 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

Fruit and Chocolate

• 1 cup fresh raspberries, frozen and broken into small pieces
• 3/4 cup white chocolate chips

Glaze Ingredients

• 1/4 cup heavy whipping cream
• 1/3 cup powdered sugar (sifted)

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Instructions

1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Spray a metal bread pan with cooking spray and set aside to prevent sticking.
2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, fine sea salt, and baking powder. Set this mixture aside for later incorporation.
3. Combine sugar and lemon zest: In a separate large bowl, add the granulated sugar and lemon zest. Use your fingers to rub them together thoroughly until the sugar is fragrant and infused with lemon oils, enhancing the citrus flavor.
4. Add butter and eggs: Add the softened unsalted butter to the sugar and lemon zest mixture. Using a hand mixer on medium speed, beat until the butter is fully incorporated. Then add the eggs one at a time, mixing well on medium speed until fully combined.
5. Add yogurt, milk, lemon juice, and vanilla: Pour in the plain Greek yogurt, whole milk, fresh lemon juice, and vanilla extract. Mix all ingredients on medium speed until the batter is smooth and uniform.
6. Combine wet and dry ingredients: Add the whisked dry ingredients into the wet mixture. Stir gently with a rubber spatula until just combined. Be careful not to overmix to keep the bread tender.
7. Fold in raspberries: Take the frozen raspberries, broken into small pieces, and fold them into the batter carefully with the spatula until evenly distributed.
8. Transfer and bake: 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 loaf with tin foil to prevent over-browning. Begin checking doneness at 45 minutes by inserting a toothpick into the center; it should come out with just a few moist crumbs attached.
9. Cool the bread: Once baked, immediately remove the bread from the pan and transfer it to a cooling rack to cool completely before glazing.
10. Prepare white chocolate glaze: In a microwave-safe bowl, combine the white chocolate chips and heavy whipping cream. Microwave for about 40-45 seconds until the chocolate chips soften. Whisk the mixture until smooth and creamy. Sift powdered sugar into the bowl, then whisk again until fully incorporated and glaze is smooth.
11. Glaze the bread: Drizzle the white chocolate glaze evenly over the cooled lemon raspberry bread. Allow the glaze to set for a few minutes before slicing and serving.
12. Storage: Store any leftover bread covered in the refrigerator. It will maintain freshness for several days.

Notes

• Using frozen raspberries helps prevent excess moisture bleeding into the batter.
• Rubbing lemon zest into sugar releases essential oils, intensifying the lemon flavor.
• Covering the bread with foil mid-baking avoids over-browning while ensuring thorough baking.
• Make sure all wet ingredients are at room temperature for better batter consistency.
• This bread can be stored in the fridge for up to 3-4 days; warm slices slightly before serving if desired.

• Prep Time: 15 minutes
• Cook Time: 50-60 minutes
• Category: Bread
• Method: Baking
• Cuisine: American

Keywords: lemon bread, raspberry bread, white chocolate glaze, lemon dessert, fruit bread, breakfast bread, quick bread