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 4 mini loaf pans, so I can eat one now, and freeze 3 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 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cup sugar
3/4 cup softened butter
1 teaspoon vanilla
1 cup lemon juice (or juice from 5 lemons)
2 cups frozen raspberries (to keep colors from bleeding)
1/2 cup powdered sugar
1/2 cup flour
4 tablespoons softened butter
Preheat the oven to 350 degrees.
In a large bowl, add the sugar, flour, baking soda and baking powder and mix.
Add in the butter and mix in so that it is a crumbly mix.
Add the eggs and vanilla and mix well.
Pour in the lemon juice and blend well.
Add the raspberries and stir carefully. They can tend to bleed into the bread, which is why we suggest frozen to try to keep this from happening.
Place batter into a greased loaf pan (or 4 mini loaf pans)
In the same large bowl (that is now empty, add the flour, powdered sugar and butter for the crumb topping.
Mix and stir well until it’s crummy.
Spread the mix evenly over the loaves with a tablespoon covering the entire top.
Bake for 25-30 minutes, until toothpick comes out clean.