Lemon 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.
