This soft and tender raspberry bread is covered in a buttery crumb topping and drizzled with tart lemon glaze. Instead of being distributed throughout the loaf, the raspberries are baked right on top, sandwiched between the batter and the crumb topping. This creates a cobbler-like topping that I find absolutely irresistible. I hope you will too.

Photo byRebecca Blackwell/ ofbatteranddough.com

Quick bread is a kind of loaf cake that's easy to make and perfect for pretty much any situation. This lemon raspberry bread with buttery crumb topping is no exception. This loaf is:

• easy to make
• best served any time of day
• more cake than bread

And, like Raspberry Muffins and these delicate little raspberry cupcakes, this loaf is perfect for bake sales, afternoon snacks, lunchboxes, breakfast or brunch, potlucks, BBQs, camping trips, neighbor and teacher gifts, casual get-togethers, and even dinner parties.

Like classic banana bread, the texture of raspberry bread is similar to a bakery-style muffin: soft, tender, and sweet without being cloying.

Because lemon and berries are a delicious combination, this recipe includes some lemon zest and sweet-tart lemon icing. If that's a combination you love as much as I do, you'll also want to check out this recipe for lemon berry snack cake.

Unlike most raspberry bread recipes, the raspberries in this loaf are baked on top of the batter underneath a blanket of buttery crumbs. This creates a texture that's similar to my all-time favorite berry cobbler, both of which I find irresistible.

Photo byRebecca Blackwell/ ofbatteranddough.com

Recipe: Raspberry Bread

This recipe was originally published on ofbatteranddough.com. For more detailed information, please see the original recipe: Raspberry Bread

For the Crumb Topping:

• ¾ cup (90 grams) all-purpose flour
• ⅓ cup (66 grams) granulated sugar
• ¼ teaspoon table salt
• 5 tablespoons (70 grams) cold unsalted butter, cut into ½-inch pieces

For the Raspberry Bread:

• 1 ½ (180 grams) all-purpose flour
• 1 ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon table salt
• ¼ cup (50 grams) vegetable oil
• ¾ cup (150 grams) granulated sugar
• 2 large eggs
• ¾ cup (170 grams) whole milk plain unsweetened yogurt
• 2 teaspoons pure vanilla extract
• The zest from one large lemon
• 1 ½ cups (255 grams, 9 ounces) fresh raspberries (can also use frozen, see note)
• ½ recipe Simple Lemon Icing (optional)

Make the Crumb Topping:

1. Add the flour, sugar, and salt to the bowl of an electric mixer and stir to combine. Fit the mixer with the paddle attachment and add the pieces of butter. Mix on medium-low until the mixture resembles coarse crumbs. (Alternatively, pulse the butter and the dry ingredients in a food processor.)

Make the Raspberry Bread:

1. Preheat the oven to 350 degrees F (176 degrees C) and prepare a 9-inch loaf pan as follows: Coat the inside of the pan with a thin layer of vegetable shortening or butter. Shake some flour around in the pan so that the inside of the pan is completely coated. Shake out the excess flour. (More about how to keep cake from sticking to the pan.)
2. In a medium size bowl, mix the flour, baking powder, baking soda, and salt with a wire whisk to blend. Set aside
3. Add the oil, sugar, eggs, yogurt, vanilla, and lemon zest to the bowl of a standing mixer fitted with the whisk attachment and mix on medium speed until well blended, about 60 seconds. (You can also do this by hand with a wire whisk.)
4. Add the dry ingredients and use a wooden spoon or silicone spatula to stir just until blended and most of the lumps have disappeared.
5. Scrape the batter into the prepared pan. Spread the raspberries over the batter and use your fingers to press them into the batter. Sprinkle the crumb topping over the raspberries, squeezing it together with your fingers as you do to create some larger crumbs.
6. Bake for about 55-65 minutes. To test that the cake is done, insert a toothpick in the center of the loaf and remove it. If you don't see any evidence of raw batter on the toothpick, the loaf is done. Because of the layer of raspberries, this can be tricky. If necessary, use a butter knife to scoot some of the crumbs over and dig into the center of the loaf a bit to check for raw batter.
7. Remove the raspberry bread from the oven and allow it to cool for at least 10 minutes inside the pan. Carefully run a butter knife or flat spatula around the sides of the loaf to loosen then place a plate over the top of the loaf and gently flip it over to remove the bread from the pan. Place a wire rack on the bottom of the loaf and flip it again so it's right side up. Allow the bread to cool completely before drizzling with lemon icing.

For more of my recipes, visit alittleandalot.com and ofbatteranddough.com.

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