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Lemon Raspberry Bread with White Chocolate Glaze Recipe

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★★★★★

4.6 from 133 reviews

This Lemon Raspberry Bread with White Chocolate Glaze is a delightful citrus-infused quick bread bursting with fresh raspberries and topped with a smooth, sweet white chocolate glaze. Perfect for breakfast, brunch, or a light dessert, the combination of tart lemon zest, juicy raspberries, and creamy glaze creates a deliciously moist and flavorful treat.

Ingredients

Scale

Dry Ingredients

  • 2 cup all purpose flour
  • 1/2 tsp fine sea salt
  • 2 tsp baking powder

Wet Ingredients

  • 1 1/4 cup granulated sugar
  • 2 Tbsp lemon zest (about 3 lemons)
  • 1/2 cup unsalted butter (softened to room temperature)
  • 2 large eggs (room temperature)
  • 1/2 cup plain Greek yogurt (room temperature)
  • 1/2 cup whole milk (room temperature)
  • 2 tsp fresh lemon juice
  • 2 tsp vanilla extract
  • 1 cup fresh raspberries, frozen and broken into small pieces

Glaze

  • 3/4 cup white chocolate chips
  • 1/4 cup heavy whipping cream
  • 1/3 cup powdered sugar (sifted)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a metal bread pan with cooking spray to prevent sticking and set it aside.
  2. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, fine sea salt, and baking powder thoroughly. Set this mixture aside for later incorporation.
  3. Infuse Sugar with Lemon Zest: In a separate bowl, combine the granulated sugar and lemon zest. Use your fingers to rub them together until well combined; this will release the oils from the zest and intensify the lemon flavor in the bread.
  4. Incorporate Butter and Eggs: Add the softened unsalted butter to the sugar-lemon zest mixture. Using a hand mixer on medium speed, beat until the butter is fully incorporated. Next, add the eggs and continue mixing on medium speed until the mixture is smooth and well blended.
  5. Add Wet Ingredients: To the butter mixture, add the Greek yogurt, whole milk, fresh lemon juice, and vanilla extract. Mix on medium speed until everything is combined evenly.
  6. Combine Wet and Dry Ingredients: Add the whisked dry ingredients bowl to the wet ingredients. Using a rubber spatula, gently fold the flour mixture into the wet ingredients, stirring just until barely combined to avoid overmixing.
  7. Incorporate Raspberries: Take the frozen raspberries and break them into small pieces if not already done. Gently fold the raspberries into the batter with a spatula until evenly distributed, being careful not to overmix.
  8. Bake the Bread: Pour the batter into the prepared bread pan and smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes. At the 25-minute mark, loosely cover the bread with tin foil to prevent excessive browning. Start checking for doneness at 45 minutes by inserting a toothpick into the center; it should come out with a few moist crumbs but not wet batter.
  9. Cool the Bread: Once baked, immediately remove the bread from the pan and place it on a cooling rack. Allow it to cool completely before glazing.
  10. Prepare the White Chocolate Glaze: While the bread cools, melt the white chocolate chips with the heavy whipping cream in a microwave-safe bowl by microwaving for 40-45 seconds. Whisk until smooth. Then sift the powdered sugar into the bowl and whisk again until the glaze is glossy and smooth.
  11. Glaze the Bread: Drizzle the white chocolate glaze evenly over the top of the cooled lemon raspberry bread. Let the glaze set for a few minutes to firm up.
  12. Serve and Store: Slice and enjoy the bread. Store any leftovers covered in the refrigerator to keep the loaf fresh for a few days.

Notes

  • Using frozen raspberries helps to prevent the raspberries from bleeding into the batter too much and turning it purple.
  • Ensure all wet ingredients are at room temperature to achieve a smooth batter and even baking.
  • Rubbing lemon zest into sugar intensifies the lemon flavor in the bread.
  • Covering the bread loosely with foil halfway through baking prevents the top from over-browning.
  • Store leftover bread in the refrigerator, wrapped tightly, for up to 3-4 days.
  • For easier slicing, chill the bread after glazing to let the glaze firm up.

Keywords: lemon bread, raspberry bread, white chocolate glaze, quick bread, citrus dessert, berry bread, lemon dessert bread

Find it online: https://todayfoodrecipe.com/lemon-raspberry-bread-with-white-chocolate-glaze-recipe/