why make this recipe
Gluten-Free Raspberry Lemon Loaf is a delightful treat that brings together the bright flavors of lemon and tart raspberries. It’s perfect for breakfast, a snack, or dessert. This loaf is not only gluten-free, making it suitable for those with dietary restrictions, but it’s also easy to prepare with simple ingredients. The combination of sweet coconut sugar and refreshing lemons makes every bite a tasty experience.
how to make Gluten-Free Raspberry Lemon Loaf
Ingredients:
- 1 1/2 cups gluten-free all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup coconut sugar
- 1/2 cup unsweetened applesauce
- 1/4 cup coconut oil, melted
- 3 eggs
- 1 tsp vanilla extract
- 1/4 cup lemon juice
- Zest of 1 lemon
- 1 cup fresh raspberries
Directions:
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, mix the gluten-free flour, baking powder, baking soda, and salt.
- In another bowl, whisk together the coconut sugar, applesauce, melted coconut oil, eggs, vanilla extract, lemon juice, and lemon zest.
- Combine the wet and dry ingredients, mixing until just combined.
- Gently fold in the raspberries.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Allow to cool before slicing.
how to serve Gluten-Free Raspberry Lemon Loaf
This loaf can be served warm or at room temperature. It’s delicious on its own or with a bit of butter spread on top. For a fun touch, you can sprinkle some powdered sugar over the top just before serving. It pairs nicely with a cup of tea or coffee, making it a perfect afternoon snack.
how to store Gluten-Free Raspberry Lemon Loaf
Store the Gluten-Free Raspberry Lemon Loaf in an airtight container at room temperature for up to three days. If you want to keep it fresh for longer, you can refrigerate it for up to a week. For even longer storage, consider freezing slices in a freezer-safe bag. Just make sure to label the bag with the date.
tips to make Gluten-Free Raspberry Lemon Loaf
- Make sure the raspberries are fresh and firm to avoid excess moisture in the loaf.
- If you prefer, you can replace the coconut oil with another oil like vegetable oil or melted butter.
- Be careful not to overmix the batter; just mix until combined for the best texture.
- Adding a little extra lemon zest can enhance the lemon flavor if you love citrus!
variation
For a twist on the recipe, you could substitute blueberries for raspberries. You could also add nuts like chopped almonds or walnuts for a bit of crunch. Another variation is to drizzle a simple lemon glaze over the cooled loaf for added sweetness.
FAQs
Can I use frozen raspberries instead of fresh?
Yes, you can use frozen raspberries, but do not thaw them before adding to the batter. This will help prevent the batter from turning too watery.
Is there a substitute for coconut sugar?
Yes, you can use regular granulated sugar or brown sugar if you don’t have coconut sugar.
Can I make this loaf egg-free?
Yes, you can substitute the eggs with a flaxseed or chia seed egg. To make one egg substitute, mix 1 tablespoon of flaxseed or chia seeds with 3 tablespoons of water and let it sit for about 5 minutes to thicken.
Gluten-Free Raspberry Lemon Loaf
- Total Time: 75 minutes
- Yield: 8 servings 1x
- Diet: Gluten-Free
Description
A delightful gluten-free loaf that combines the bright flavors of lemon and tart raspberries, perfect for breakfast, snacks, or dessert.
Ingredients
- 1 1/2 cups gluten-free all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup coconut sugar
- 1/2 cup unsweetened applesauce
- 1/4 cup coconut oil, melted
- 3 eggs
- 1 tsp vanilla extract
- 1/4 cup lemon juice
- Zest of 1 lemon
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, mix the gluten-free flour, baking powder, baking soda, and salt.
- In another bowl, whisk together the coconut sugar, applesauce, melted coconut oil, eggs, vanilla extract, lemon juice, and lemon zest.
- Combine the wet and dry ingredients, mixing until just combined.
- Gently fold in the raspberries.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Allow to cool before slicing.
Notes
Serve warm or at room temperature. Delicious on its own or with a bit of butter. Can sprinkle powdered sugar on top before serving. Store in an airtight container for up to three days at room temperature, or refrigerate for a week.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg
Keywords: Gluten-Free, Raspberry, Lemon, Loaf, Dessert, Breakfast
