lemon raspberry crumb bread
Lemon raspberry crumb bread. Be still my heart. This bread is a little sweet, sour and fruity all at once. It’s one of those breads that has me happy after taking a bite. The delicious taste of raspberry jam, but in a bread. You can taste the lemon too, giving it a tartness. The then crusty crumb that cooks ever so deliciously. Perfection!
I make this in 3 mini loaf pans, so I can eat one now, and freeze 2 for later. This is great for a dish to pass for a party. Because it’s a sweet bread, my recommendation is to make it in small loaves. Besides it looks so cute that way too!
3/4 cup softened butter
2 cups frozen raspberries
1 cup lemon juice (or juice from 5 lemons)
1 1/2 cup sugar
1 teaspoon vanilla
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup powdered sugar
1/2 cup flour
4 tablespoons softened butter
Preheat the oven to 350 degrees.
In a bowl, cream the cream cheese (this will make it fluffy), then add in the butter and cream it some more.
Add in the sugar until blended, then add in the eggs and vanilla until incorporated.
Add in the bananas and walnuts and mix again.
Add the baking powder, baking soda and flour and mix.
Place batter into a greased loaf pan.
Bake for 25-30 minutes, until toothpick comes out clean.