I love the unexpected and this lemon raspberry bread is completely unexpected at this time of year. No pumpkin spice, no cinnamon, no cacao in the ingredient list – instead, a pop of citrus and bright raspberry flavor greets you! This is a departure from fall flavors and was much needed in my house this week. We still love pumpkin everything, but having a slice of this zesty dessert was just what I needed to mix it up.
Gluten-Free Lemon Raspberry Bread
2 ¼ cups Gluten Free Flour
1 tsp. aluminum-free baking powder
½ tsp. baking soda
½ tsp. salt
3 T. unsalted organic butter at room temperature
2 T. applesauce
¾ cup organic coconut palm sugar
1 organic egg or flax “egg” substitute
2 tsp. pure vanilla extract
1 cup vanilla coconut yogurt
1 ½ cups raspberries frozen
Zest and juice of 1 organic lemon
3 T. maple syrup OR coconut nectar
2 T. lemon juice
Preheat oven to 350 F. Coat medium loaf pan with butter or coconut oil. Sift the flour, baking powder, baking soda and salt; set aside.
In a large bowl beat butter until creamy; gradually beat in sugar, about 2-3 minutes until mixture is light in color. Gradually beat in egg, vanilla extract, lemon juice, and lemon peel. Mix in flour mixture and yogurt, alternating each, beginning and ending with flour mixture; fold in frozen raspberries.
Pour batter into prepared pan and bake until a wooden toothpick inserted near the middle comes out clean (time will vary depending on your oven. Approx. 50-60 minutes but could be more).
Cool in pan for 10 minutes. Slide a thin knife around the edges of cake to loosen, invert pan onto cooling rack. Make glaze by whisking the coconut nectar or maple syrup and lemon juice together. While still slightly warm, perforate top of cake with a fork and carefully spoon on the glaze. Cool completely. Slice and serve.