Delicious Raspberry Lemon Loaf (gluten-free)

February 22, 2025

This Raspberry Lemon Loaf is the ultimate sweet bread to make for raspberry lovers. It is gluten-free, secretly protein-packed and comes together easily with just 10 minutes of effort.

If you’re on the hunt for a dessert that’s light, zesty, and bursting with flavor, this Raspberry Lemon Loaf is your answer. With a perfect balance of tangy lemon and sweet raspberries, this gluten-free loaf is a treat that will wow your taste buds and leave you reaching for another slice. Not only is it delicious, but it’s also made with wholesome ingredients like coconut sugar and cottage cheese, ensuring a moist, flavorful loaf every time. Let’s dive into the recipe, the steps, and some tips to make it perfect!

Why You’ll Love This Recipe:

Wholesome Ingredients: Made with coconut sugar and gluten-free flour, this loaf is a better-for-you option without sacrificing flavor.
Moist and Flavorful: The combination of butter, cottage cheese, and avocado oil ensures every slice is perfectly tender.
Versatile: Enjoy it as a breakfast treat, afternoon snack, or a light dessert.
Perfect Balance: The tangy lemon pairs beautifully with the sweet raspberries, creating a harmonious flavor profile.

What ingredients are in this loaf:

Unsalted butter – adds richness and moisture to the loaf.
Coconut sugar – a natural sweetener that complements the tartness of the lemon and raspberries.
Eggs – Helps bind the loaf and adds structure.
Vanilla extract – Enhances the overall flavor profile.
Lemon – Provides a concentrated burst of lemon flavor.
Gluten-free flour –A blend of your choice works best.
Cottage cheese – Makes the loaf moist and tender.
Milk of choice – Helps create a smooth batter.
Avocado oil – Adds additional moisture.
Fresh raspberries – The star ingredient that gives bursts of sweetness in every bite.

Step-by-Step Instructions:

1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease a standard loaf pan with non-stick spray or line it with parchment paper for easy removal.

2: Cream Butter and Sugar

In a large mixing bowl, cream together the softened butter and coconut sugar until light and fluffy. This process helps incorporate air, which is essential for a tender loaf.

3: Add Eggs and Flavorings

Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract, lemon zest, and lemon juice. The batter will start to smell wonderfully citrusy.

4: Combine Dry Ingredients

In a separate bowl, whisk together the gluten-free flour and baking powder. This ensures even distribution of the leavening agent.

5: Combine Dry and Wet Ingredients

To the butter mixture, add the flour and baking powder and mix until just combined. Then add the cottage cheese, milk, and avocado oil, mixing gently. Be careful not to overmix to avoid a dense loaf.

6: Fold in Raspberries

Gently fold the fresh raspberries into the batter, being careful not to crush them. This ensures you get whole bursts of raspberry in every slice.

7: Bake the Loaf

Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, tent it with aluminum foil.

8: Cool and Serve

Allow the loaf to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and enjoy your Raspberry Lemon Loaf.

Tips for the Best Raspberry Lemon Loaf:

Use Fresh Lemons: Freshly squeezed lemon juice and zest make all the difference in flavor. Avoid bottled lemon juice if possible.
Room Temperature Ingredients: Ensuring your ingredients are at room temperature allows for smoother mixing and a more even bake.
Gently Fold in Raspberries: Overmixing the batter after adding raspberries can lead to a pink loaf and crushed berries. Gently fold them in for the best results.
Test for Doneness: Every oven is different, so start checking your loaf at the 50-minute mark. Insert a toothpick into the center; if it comes out clean, your loaf is ready.
Gluten-Free Flour Blend: If you’re using a store-bought blend, make sure it includes xanthan gum or guar gum for structure.

Variations and Add-Ons:

Add a Glaze: Make a simple glaze with powdered sugar and lemon juice to drizzle over the cooled loaf for extra sweetness.
Substitute Raspberries: Swap raspberries for blueberries, blackberries, or chopped strawberries for a different flavor twist.
Add Crunch: Sprinkle sliced almonds or poppy seeds on top of the batter before baking for added texture.
Make it Dairy-Free: Substitute the cottage cheese and milk with dairy-free alternatives like coconut yogurt and almond milk.

Storage Tips:

Room Temperature: Store the loaf in an airtight container at room temperature for up to 2 days.
Refrigerator: For longer storage, refrigerate for up to a week. Bring slices to room temperature or warm slightly before serving.
Freezer: Wrap individual slices in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw at room temperature when ready to enjoy.

This Raspberry Lemon Loaf is a delightful way to enjoy a gluten-free treat that’s both nutritious and indulgent. The zesty lemon, sweet raspberries, and moist texture make it a crowd-pleaser every time. Whether you’re baking it for a special occasion or simply treating yourself, this loaf is sure to impress.

So, what are you waiting for? Gather your ingredients, preheat your oven, and let the aroma of lemon and raspberries fill your kitchen. Happy baking!