Gluten Free Raspberry Lemon Loaf is a soft, zesty quick bread packed with fresh raspberries and bright lemon flavor. It’s easy to make, full of fresh ingredients, and perfect for breakfast or a light dessert.
I’m so excited to show you exactly how to bake it from scratch, moist, flavorful, and gluten-free.
This Gluten Free Raspberry Lemon Loaf is inspired by and quite similar to my fan favorite Lemon Blueberry Bread.
Why You’ll Love This Gluten-Free Raspberry Lemon Loaf
Naturally Gluten-Free, Perfectly Moist, and Bursting with Fresh Flavor
This isn’t just another gluten free bread recipe, it’s an uplifting, lemony loaf filled with juicy raspberries and a soft, tender crumb that doesn’t fall apart. Thanks to the perfect ratio of ingredients and a few clever baking techniques, this loaf checks all the boxes:
- Light but moist texture
- Sweet-tart raspberry flavor with a citrusy kick
- A shiny lemon glaze and syrup topping for extra zing
- Free from gluten, with dairy-free options available
Whether you’re gluten-sensitive or just looking for a fresh summer dessert, this loaf is a treat for every occasion. Plus, it’s versatile enough to enjoy as breakfast, brunch, or even dessert.
Discover great ideas like Gluten-Free Lemon Blueberry Scones if you love fruit-filled baked goods.
Health Benefits of Using Gluten-Free Ingredients
Many people think going gluten-free means giving up on taste or texture, but this loaf proves that’s simply not true. Using a high-quality gluten-free all-purpose flour with xanthan gum offers a structure similar to traditional wheat flour, minus the digestive discomfort.
Benefits include:
- Easier on the stomach for those with celiac or gluten intolerance
- Reduced inflammation in many cases
- More nutrient diversity from alternative flours like rice, tapioca, or potato starch
We use GFJules flour, known for its reliability and close texture to wheat flour. Plus, swapping regular yogurt and butter with dairy-free alternatives keeps this recipe friendly for even more diets.
Check out Gluten-Free Brownies Recipe for another easy gluten-free dessert with rich texture and deep flavor.
Key Ingredients for a Perfect Gluten Free Raspberry Lemon Loaf
When it comes to baking gluten-free, not all flours are created equal. For this loaf, we rely on a high-quality gluten-free all-purpose flour that includes xanthan gum, such as GFJules or Bob’s Red Mill 1-to-1.
gluten-free all-purpose flour (I use GF Jules)
baking powder
salt
cane sugar
butter or dairy-free butter
plain Greek yogurt or dairy-free Greek yogurt
eggs
vanilla extract
lemon juice
lemon zest
lemon extract
fresh raspberries
confectioners, aka powdered, sugar
Step-by-Step Guide to Making the Perfect Gluten Free Raspberry Lemon Loaf
Mix the Dry Ingredients:
Combine the flour, baking powder, and salt in a large bowl, then whisk until evenly mixed. Set aside.
Prepare the Wet Ingredients:
In a separate bowl, lightly beat the eggs. Add in the sugar, melted butter, yogurt, lemon juice, lemon zest, vanilla extract, and lemon extract. Whisk until the mixture becomes smooth, creamy, and fully blended.
Combine Wet and Dry:
Add the dry flour mixture to the wet ingredients and stir until no lumps remain, about 1 minute of mixing.
Fold in the Raspberries:
Gently fold in the raspberries using a spatula or spoon, being careful not to break them apart. Avoid using a mixer for this step.
Rest the Batter:
Cover the bowl with plastic wrap and let the batter rest at room temperature for 20 minutes (no more than 30).
Prep the Oven and Pan:
While the batter rests, preheat the oven to 375°F (190°C). Line a 10-inch loaf pan with parchment paper, or generously grease and flour it to prevent sticking.
Transfer to Pan:
After resting, spoon the batter into the prepared loaf pan and spread evenly. Top with additional raspberries if desired.
Bake the Loaf:
Bake uncovered for 40 to 45 minutes. Once the top turns golden, loosely cover with foil and continue baking for an additional 10–15 minutes, or until a toothpick inserted in the center comes out clean (total bake time: 55–60 minutes).
Make the Lemon Syrup:
Just before the bread finishes baking, stir together the lemon juice and sugar until the sugar dissolves.
Brush with Syrup:
Once the loaf is out of the oven (handle carefully, the pan will be hot!), generously brush the top with the lemon syrup for added brightness and a glossy finish.
Cool the Bread:
Keep the loaf in the pan to cool for 30 minutes or longer before transferring. Then gently remove and let it cool completely on a wire rack.
Glaze:
Whisk the confectioners’ sugar and lemon juice together until silky and smooth. Drizzle over the fully cooled bread, then let the glaze set before slicing and serving.
Storage:
Wrap the bread in wax paper and foil, and store at room temperature for up to 4 days. For extended storage, wrap tightly and freeze for up to 3 months.
FAQs About Gluten Free Raspberry Lemon Loaf
Can I make this raspberry lemon loaf without eggs?
Yes, you can! Replace each egg with a flaxseed egg (1 tablespoon ground flaxseed + 3 tablespoons water) or use ¼ cup unsweetened applesauce per egg. These alternatives work well to keep the loaf moist and still bind the ingredients together.
What’s the best gluten-free flour to use?
The best choice is a gluten-free all-purpose blend that contains xanthan gum, such as GFJules or Bob’s Red Mill 1-to-1. These blends closely mimic the texture of wheat flour and give the loaf structure without making it dry or crumbly.
Can I use frozen raspberries instead of fresh?
Yes, but you’ll need to coat them in a little gluten-free flour before folding them into the batter.
Why does my gluten-free loaf sink in the middle?
This usually happens from underbaking or overmixing. Make sure to check the center of the loaf with a toothpick and avoid skipping the 20-minute resting period before baking. Also, ensure your baking powder is fresh.
More gluten-free recipes to make ASAP!
- Gluten Free Chocolate Chip Cookies
- Gluten Free Biscuit Recipe
- Gluten Free Cinnamon Roll Cake
- Gluten Free Chocolate Zucchini Cake
- Gluten Free Red Velvet Cupcakes
You can also FOLLOW ME on Pinterest to see more of the delicious food I’m making!
Gluten Free Raspberry Lemon Loaf
Gluten Free Raspberry Lemon Loaf recipe that’s moist, zesty & easy to make. Perfect for brunch, dessert, or snacking anytime!
Ingredients
- 2 cups gluten-free all purpose flour with xanthan gum we use GFJules Flour
- 1 tablespoon gluten free baking powder
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 8 tablespoon butter or dairy-free alternative, melted and slightly cooled
- 1/2 cup plain Greek yogurt or dairy-free Greek yogurt
- 3 large eggs, room temperature
- 1 tablespoon fresh lemon juice
- 2 packed teaspoons freshly grated lemon zest
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 1 1/2 cups fresh raspberries
Lemon Simple Syrup
- 1 tablespoon lemon juice
- 1 tablespoon granulated sugar
Lemon Glaze
- 2 tablespoons lemon juice
- 1 cup confectioners (aka powdered) sugar
Instructions
- Combine the flour, baking powder, and salt in a large bowl, then whisk until evenly mixed. Set aside.
- In a separate bowl, lightly beat the eggs. Add in the sugar, melted butter, yogurt, lemon juice, lemon zest, vanilla extract, and lemon extract. Whisk until the mixture becomes smooth, creamy, and fully blended.
- Add the dry flour mixture to the wet ingredients and stir until no lumps remain, about 1 minute of mixing.
- Gently fold in the raspberries using a spatula or spoon, being careful not to break them apart. Avoid using a mixer for this step.
- Cover the bowl with plastic wrap and let the batter rest at room temperature for 20 minutes (no more than 30).
- While the batter rests, preheat the oven to 375°F (190°C). Line a 10-inch loaf pan with parchment paper, or generously grease and flour it to prevent sticking.
- After resting, spoon the batter into the prepared loaf pan and spread evenly. Top with additional raspberries if desired.
- Bake uncovered for 40 to 45 minutes. Once the top turns golden, loosely cover with foil and continue baking for an additional 10–15 minutes, or until a toothpick inserted in the center comes out clean (total bake time: 55–60 minutes).
- Just before the bread finishes baking, stir together the lemon juice and sugar until the sugar dissolves.
- Once the loaf is out of the oven (handle carefully, the pan will be hot!), generously brush the top with the lemon syrup for added brightness and a glossy finish.
- Keep the loaf in the pan to cool for 30 minutes or longer before transferring. Then gently remove and let it cool completely on a wire rack.
- Whisk the confectioners’ sugar and lemon juice together until silky and smooth. Drizzle over the fully cooled bread, then let the glaze set before slicing and serving.
- Wrap the bread in wax paper and foil, and store at room temperature for up to 4 days. For extended storage, wrap tightly and freeze for up to 3 months.
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