Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup white sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 ½ cups fresh black raspberries
- 1 ½ lemons, zested
- 2 large eggs
- 1 cup milk
- 3 tablespoons vegetable oil
- 1 lemon, juiced
- ½ cup white sugar (for glaze)
- 1 lemon, juiced (for glaze)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- Combine flour, 1 cup sugar, baking powder, and salt in a medium bowl; stir in black raspberries and lemon zest.
- Whisk eggs together in a separate bowl; whisk in milk, oil, and juice of 1 lemon. Stir in flour mixture until just moistened; transfer to the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into center comes out clean, about 1 hour.
- Combine ½ cup sugar and juice of 1 lemon in a microwave-safe bowl. Microwave at 20-second intervals until sugar is dissolved and glaze is smooth.
- Brush glaze over warm bread while still in the pan; cool for 10 minutes. Transfer loaf to a wire rack to cool completely.
Notes
- Use fresh black raspberries for the best flavor.
- Adjust glaze thickness by adding more sugar or lemon juice as needed.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 25g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg