Lemon Raspberry Bread with White Chocolate Glaze Recipe

Introduction

This Lemon Raspberry Bread with White Chocolate Glaze is a bright and delicious treat perfect for breakfast or dessert. The combination of tangy lemon, sweet raspberries, and creamy white chocolate glaze makes every bite irresistible. It’s moist, flavorful, and simple enough for any home baker to enjoy.

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

1. Step 1: Preheat your oven to 350°F. 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. Use your fingers to rub them together until well combined. This will release the oils from the zest and boost the lemon flavor.
4. Step 4: Add the softened butter to the sugar-lemon mixture. Using a hand mixer, beat on medium speed until the butter is fully incorporated.
5. Step 5: Add the eggs and mix again on medium speed until the batter is smooth and well mixed.
6. Step 6: Stir in the Greek yogurt, whole milk, fresh lemon juice, and vanilla extract on medium speed until fully blended.
7. Step 7: Gently fold in the dry ingredients with a rubber spatula until just barely combined—avoid overmixing to keep the bread tender.
8. Step 8: Take the frozen raspberries and break them into small pieces if not done already.
9. Step 9: Fold the raspberries into the batter carefully, just until distributed.
10. Step 10: Pour the batter into the prepared bread pan and smooth the top. Bake for 50–60 minutes. At 25 minutes, loosely cover the bread with tin foil to prevent over-browning. Check doneness starting at 45 minutes with a toothpick; it should come out with a few moist crumbs.
11. Step 11: Remove the bread from the oven and immediately take it out of the pan. Let it cool completely on a cooling rack.
12. Step 12: To make the glaze, place the white chocolate chips and heavy cream in a microwave-safe bowl. Microwave for 40–45 seconds, then whisk until smooth.
13. Step 13: Sift the powdered sugar into the bowl and whisk again until the glaze is smooth and glossy.
14. Step 14: Drizzle the glaze over the cooled loaf. Let it set for a few minutes before slicing and serving.

Tips & Variations

• Use frozen raspberries to prevent them from bleeding too much color into the batter. If fresh raspberries are used, toss them gently in a little flour before folding in to avoid sinking.
• If you prefer, swap the white chocolate glaze for a simple lemon glaze by mixing powdered sugar with lemon juice.
• Allow the bread to cool completely before glazing to avoid melting the topping.

Storage

Store any leftover bread covered in the refrigerator for up to 3 days. Bring to room temperature or warm gently before serving. The glaze may firm up slightly when chilled but will soften again at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of frozen?

Yes, fresh raspberries can be used. To help prevent them from bleeding into the batter, gently toss them with a small amount of flour before folding into the mixture.

Can I make this bread dairy-free?

To make a dairy-free version, substitute the butter with a plant-based alternative, use a dairy-free yogurt, and replace whole milk with a non-dairy milk such as almond or oat milk. Use a dairy-free white chocolate as well for the glaze.

Lemon Raspberry Bread with White Chocolate Glaze Recipe

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★★★★★

4.9 from 125 reviews

This Lemon Raspberry Bread with White Chocolate Glaze is a delightful combination of tangy lemon and sweet raspberries baked into a moist, tender loaf. Enhanced with fresh lemon zest and juice, Greek yogurt for moisture, and a luscious white chocolate glaze, this bread makes a perfect treat for breakfast, brunch, or dessert. The sweet and citrusy flavors perfectly complement each other, making it an irresistible baked good for any occasion.

• Author: Dylan
• 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 1x2x3x

Dry Ingredients

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

Wet Ingredients

• 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

Fruits and Add-ins

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

Glaze

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

Instructions

1. Preheat and Prepare Pan: Preheat the oven to 350°F (175°C) and spray a metal bread pan with cooking spray to prevent sticking. Set aside.
2. Mix Dry Ingredients: In one bowl, whisk together the all-purpose flour, fine sea salt, and baking powder thoroughly. Set this mixture aside for later incorporation.
3. Combine Sugar and Lemon Zest: In a separate bowl, add the granulated sugar and lemon zest. Use your fingers to rub the zest into the sugar until well combined. This process releases the essential oils from the lemon zest, enhancing the bread’s citrus flavor.
4. Add Butter and Eggs: Add the softened unsalted butter to the sugar-lemon zest mixture. Using a hand mixer on medium speed, beat until the butter is fully incorporated. Then, add the eggs and continue mixing on medium speed until the mixture is smooth and well combined.
5. Add Yogurt, Milk, and Flavorings: Stir in the plain Greek yogurt, whole milk, fresh lemon juice, and vanilla extract using the hand mixer on medium speed. Mix until all ingredients are evenly incorporated.
6. Combine Wet and Dry Ingredients: Gradually add the whisked dry ingredients into the wet mixture. Use a rubber spatula to gently fold them in until just barely combined, ensuring not to overmix for a tender crumb.
7. Add Raspberries: Remove the frozen raspberries from the freezer and break them into small pieces if not already done. Gently fold the raspberries into the batter with a spatula until evenly distributed, taking care not to overmix to prevent excessive color bleeding.
8. Fill Bread Pan and Bake: Pour the batter into the prepared bread pan and smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes. At the 25-minute mark, loosely cover the bread with foil to prevent overbrowning. Check doneness starting at 45 minutes by inserting a toothpick; the bread is done when it comes out with only 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. Allow it to cool completely before glazing.
10. Prepare White Chocolate Glaze: In a microwave-safe bowl, combine white chocolate chips and heavy whipping cream. Microwave for 40-45 seconds, then whisk until smooth and creamy. Sift the powdered sugar into the bowl and whisk again until the glaze is smooth and lump-free.
11. Glaze the Bread: Drizzle the white chocolate glaze evenly over the cooled loaf. Allow the glaze to set for a few minutes before serving.
12. Store Leftovers: Cover any remaining bread and store it in the refrigerator. The loaf will stay fresh for several days when properly stored.

Notes

• Using frozen raspberries helps to keep the batter from turning completely pink and prevents the fruit from breaking down too quickly during baking.
• Rubbing the lemon zest into the sugar releases oils that contribute to a stronger lemon flavor.
• If you don’t have Greek yogurt, plain yogurt can be substituted but may result in a slightly different texture.
• Covering the bread with foil halfway through baking prevents the top from overbrowning while allowing the inside to cook fully.
• Make sure all wet ingredients are at room temperature to ensure even mixing.
• The glaze can be adjusted in thickness by varying the amount of powdered sugar.

Keywords: lemon raspberry bread, lemon bread, raspberry loaf, white chocolate glaze, citrus bread, berry bread, breakfast bread, sweet bread