If you’ve been searching for a bright, fresh, and utterly delicious treat that fits perfectly into a gluten-free, dairy-free, and paleo lifestyle, look no further than this Lemon Raspberry Loaf (Gluten-Free, Dairy-Free, Paleo Friendly) Recipe. Imagine a moist, tender loaf bursting with zesty lemon and sweet-tart raspberries, all made wholesome with almond flour and naturally sweetened with maple syrup. This loaf isn’t just a snack; it’s a celebration of flavor and healthfulness wrapped into one irresistible quick bread that you’ll want to bake again and again.
Ingredients You’ll Need
Gathering the right ingredients is the secret to nailing this Lemon Raspberry Loaf (Gluten-Free, Dairy-Free, Paleo Friendly) Recipe. Each component is simple but essential, playing a key role in balancing flavors and textures while keeping the loaf light and satisfying.
- Super Fine Almond Flour (2 ¾ cups): Provides a naturally moist and nutty base that’s perfect for gluten-free baking.
- Tapioca Flour (1/3 cup): Adds an airy, chewy texture to complement the almond flour.
- Baking Soda (3/4 teaspoon): Helps the loaf rise nicely so it’s tender without being dense.
- Baking Powder (1/4 teaspoon): Works together with baking soda to ensure fluffiness.
- Fine Sea Salt (1/4 teaspoon): Enhances all the flavors and balances the sweetness.
- Lemon Zest (zest of 3 large lemons): Packs an intense citrus aroma that wakes up your senses.
- Pure Maple Syrup (1/3 cup): A natural sweetener that adds depth and moisture.
- Avocado Oil or Light Olive Oil (1/3 cup): Keeps the loaf moist with healthy fats and a lovely smooth texture.
- Freshly Squeezed Lemon Juice (1/4 cup): Brings tangy brightness to brighten the flavor profile.
- Vanilla Extract (1/2 teaspoon): Adds a subtle sweetness that complements the raspberries and lemon perfectly.
- Lemon Extract (1/2 teaspoon, optional): For an even more pronounced lemon punch if you’re a citrus fan.
- Large Eggs (3): Bind the loaf together giving it structure and richness.
- Fresh Raspberries (1 pint): The stars of the show, bursting with juicy, tart goodness in every bite.
How to Make Lemon Raspberry Loaf (Gluten-Free, Dairy-Free, Paleo Friendly) Recipe
Step 1: Preheat and Prepare Your Pan
Start by preheating your oven to 350ºF and lining an 8×4-inch loaf pan with parchment paper. This simple step ensures your loaf will release easily once baked and look as lovely as it tastes.
Step 2: Mix the Dry Ingredients
In a medium bowl, combine the almond flour, tapioca flour, baking soda, baking powder, sea salt, and the bright lemon zest. These dry ingredients lay the foundation for your loaf’s texture and flavor, so whisk them well to evenly distribute the leavening agents and lemon.
Step 3: Whisk the Wet Ingredients
In a large bowl, whisk together the oil, pure maple syrup, vanilla extract, and freshly squeezed lemon juice. Then, add the eggs one at a time, whisking until everything is smooth and glossy. This mixture brings moisture and tenderness into your loaf for that perfect melt-in-your-mouth crumb.
Step 4: Combine Wet and Dry Ingredients
Slowly add the dry mix into the wet bowl, stirring with a large spoon until just combined. The batter will be a bit thick and airy, which is exactly what you want. Gently fold in the fresh raspberries, taking care not to break them up too much so they stay beautifully intact throughout baking.
Step 5: Bake the Loaf
Pour the batter into your prepared loaf pan, smoothing the top lightly. Bake the bread for 20 minutes, then cover it loosely with foil to prevent over-browning and bake for another 20-25 minutes. Your loaf is ready when a toothpick inserted in the center comes out clean or with just a few crumbs attached.
Step 6: Cool and Slice
Let the loaf cool in the pan for about 15 minutes before transferring it to a cooling rack. Cooling completely is crucial—it helps the loaf set so it slices neatly without crumbling. Once cooled, slice generously and enjoy every tangy, sweet bite!
How to Serve Lemon Raspberry Loaf (Gluten-Free, Dairy-Free, Paleo Friendly) Recipe
Garnishes
Adding a little extra flair to your Lemon Raspberry Loaf is so fun and inviting. Top slices with a sprinkle of powdered coconut sugar or a light drizzle of lemon glaze made from lemon juice and a little maple syrup for shine and an extra burst of citrus flavor.
Side Dishes
This loaf pairs beautifully with a fresh green salad for a refreshing brunch or a dollop of coconut yogurt to keep the dairy-free theme going. A hot cup of herbal tea or your favorite coffee rounds out the experience perfectly.
Creative Ways to Present
For a special occasion, serve slices alongside a bowl of fresh raspberries and lemon wedges, or cut the loaf into small cubes to serve as part of a dessert platter. You can even toast slices lightly and spread with almond butter for a delicious snack option.
Make Ahead and Storage
Storing Leftovers
Keep any leftover loaf wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to two days. The freshness and moisture are best enjoyed within this time frame.
Freezing
This Lemon Raspberry Loaf (Gluten-Free, Dairy-Free, Paleo Friendly) Recipe freezes beautifully. Wrap individual slices or the whole loaf in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the fridge or at room temperature before serving.
Reheating
To reheat, simply warm slices in a toaster oven or conventional oven at 300ºF for 5-10 minutes until heated through. This helps bring back that fresh-baked feel and aroma that makes this loaf so irresistible.
FAQs
Can I use frozen raspberries instead of fresh?
Absolutely! Just be sure to thaw and drain any excess liquid from frozen raspberries to avoid making the batter too runny, which can affect baking.
Is this recipe suitable for nut allergies?
This loaf is made primarily with almond flour, so it’s not suitable for those with nut allergies. However, you could experiment with seed flours like sunflower seed flour as a substitute, but results may vary.
Can I substitute the maple syrup with another sweetener?
Yes, you can use honey or coconut nectar instead of maple syrup. Just keep in mind that different sweeteners might slightly alter the flavor and moisture levels.
Do I need to use both baking soda and baking powder?
Yes, both leavening agents contribute to the rise and light texture of the loaf. Baking soda activates with the acidic lemon juice, while baking powder adds a gentle lift as well.
Can I make this loaf vegan?
Since eggs are essential for structure here, you might find vegan substitutions tricky without affecting texture. However, experimenting with flax or chia eggs might work if you don’t mind some trial and error.
Final Thoughts
This Lemon Raspberry Loaf (Gluten-Free, Dairy-Free, Paleo Friendly) Recipe is truly one of those magical bakes: healthy yet indulgent, simple yet packed with bold flavor. I hope you’ll give it a try soon and discover just how easy and delightful healthy baking can be. It’s a bright burst of sunshine wrapped up in every slice — perfect for sharing with friends or enjoying as a personal treat anytime.
PrintLemon Raspberry Loaf (Gluten-Free, Dairy-Free, Paleo Friendly) Recipe
This Lemon Raspberry Loaf is a delicious, healthy quick bread bursting with fresh raspberries and bright lemon flavor. Made with almond flour and sweetened naturally with maple syrup, this recipe is gluten-free, dairy-free, and paleo-friendly. Perfect for those who love the tart and sweet combination of lemon and raspberry in a moist, tender loaf.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 1 loaf (8×4 inch pan), about 10 servings
- Category: Quick Bread
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Dry Ingredients
- 2 ¾ cups Super Fine Almond Flour
- 1/3 cup Tapioca Flour
- 3/4 teaspoon Baking Soda
- 1/4 teaspoon Baking Powder
- 1/4 teaspoon Fine Sea Salt
- Zest of 3 large Lemons
Wet Ingredients
- 1/3 cup Pure Maple Syrup
- 1/3 cup Avocado Oil (or light olive oil or melted/cooled coconut oil)
- 1/4 cup Freshly Squeezed Lemon Juice (about 1 large lemon)
- 1/2 teaspoon Vanilla Extract
- 1/2 teaspoon Lemon Extract or Lemon Emulsion (optional)
- 3 large Eggs
Other
- 1 pint Fresh Raspberries (about 1 heaping cup)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350ºF (175ºC). Line a medium 8×4 inch loaf pan with parchment paper and set aside.
- Mix Dry Ingredients: In a medium bowl, combine the super fine almond flour, tapioca flour, baking soda, baking powder, fine sea salt, and lemon zest. Mix well and set aside.
- Mix Wet Ingredients: In a large bowl, whisk together the avocado oil, pure maple syrup, vanilla extract, and freshly squeezed lemon juice. Add the eggs and whisk thoroughly until the mixture is smooth and well combined.
- Combine Wet and Dry Ingredients: Add the dry ingredient mixture into the wet bowl. Stir gently with a large spoon until incorporated. Then, carefully fold in the fresh raspberries, being cautious not to crush them. The batter will be somewhat thick and look a little airy.
- Bake the Loaf: Pour the batter into the lined loaf pan and spread evenly. Bake in the preheated oven for 20 minutes. After 20 minutes, cover the loaf with foil to prevent over-browning and continue baking for another 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Slice: Remove the loaf from the oven and allow it to cool in the pan for 15 minutes. Then transfer it to a cooling rack and let it cool completely before slicing and serving. Optionally, you can add a glaze or dust with powdered sugar before serving.
Notes
- Use super fine almond flour for the best texture.
- Tapioca flour helps bind the loaf and adds chewiness; do not substitute with cornstarch.
- Fresh raspberries are best; if using frozen, thaw and drain well before folding in.
- Covering the loaf with foil halfway through baking prevents the top from burning while ensuring the center cooks thoroughly.
- This loaf is best stored covered at room temperature for up to 3 days or refrigerated for 5 days.
