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Gluten-free raspberry lemon loaf with fresh raspberries and lemon zest

Gluten-Free Raspberry Lemon Loaf

A moist and zesty dessert infused with fresh raspberries and lemon, perfect for brunch or a sweet ending to dinner.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Gluten-Free
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups gluten-free flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
Wet Ingredients
  • 0.5 cup sugar
  • 0.5 cup Greek yogurt
  • 0.25 cup coconut oil (melted) Melted but not too hot.
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 0.25 cup lemon juice
Additional Ingredient
  • 1 cup fresh raspberries Fresh is preferred for best flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a standard loaf pan.
  2. In a mixing bowl, whisk together the gluten-free flour, baking powder, and salt. Set aside.
  3. In another bowl, combine the sugar, Greek yogurt, melted coconut oil, eggs, vanilla extract, lemon zest, and lemon juice. Whisk until smooth.
  4. Gradually add the dry ingredients to the wet mixture, stirring just until incorporated. Do not over-mix.
  5. Gently fold in the fresh raspberries, taking care not to break them too much.
Baking
  1. Pour the batter into the prepared loaf pan and smooth the top.
  2. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
  3. Cool in the pan for about 10 minutes before transferring the loaf to a wire rack to cool completely.

Notes

For best results, use fresh raspberries and melted (but not hot) coconut oil. Consider adding nuts or substituting fruits for variations.