Lemon-Black Raspberry Bread

Lemon-Black Raspberry Bread

Lemon-Black Raspberry Bread
Sweet, tart, and perfect for summer, fresh black raspberries and lemon shine in this dessert bread loaf that’s topped with a sugary lemon glaze.

Set the oven to 350 degrees Fahrenheit (175 degrees C).

Butter a 9×5-inch loaf pan.

In a bowl, mix the flour, sugar, baking powder, and salt.

Add lemon zest and black raspberries after mixing.

In a different bowl, whisk or use a fork to beat the eggs.

Mix well after adding milk oil and lemon juice.

Add flour mixture and mix just until moistened.

Fill the prepared loaf pan with the liquid.

Cook in the preheated oven for about an hour, or until a toothpick inserted in the centre comes out clean.

In a microwave-safe bowl, combine sugar and lemon juice while the bread bakes.

Heat for 20 seconds at a time in the microwave until the sugar dissolves and the glaze is smooth.