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.
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.
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.
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.
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.
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.
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.
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