Imagine indulging in a slice of warm, homemade Raspberry Crumb Bread, where the sweet-tart burst of fresh raspberries meets a buttery, crumbly topping, all drizzled with a zesty lemon glaze. This delightful American classic is not just a treat for your taste buds; it’s the perfect companion for your afternoon tea or a cozy breakfast. With just 15 minutes of prep time and a heavenly aroma wafting through your kitchen, this recipe is bound to become a family favorite. Ready to impress your loved ones? Let’s dive into the delightful world of Raspberry Crumb Bread!
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 65 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 cup fresh raspberries
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup brown sugar
- 1/2 cup rolled oats
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper for easy removal.
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy. This should take about 3-5 minutes using an electric mixer.
- Add the eggs, one at a time, mixing well after each addition until fully incorporated. Scrape down the sides of the bowl as needed to ensure everything is well combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix, as this can make the bread dense.
- Gently fold in the fresh raspberries, being careful not to break them apart too much. The raspberries should be evenly distributed throughout the batter.
- In another small bowl, combine the brown sugar and rolled oats. This mixture will be used for the crumb topping.
- Pour half of the batter into the prepared loaf pan, then sprinkle half of the brown sugar and oat mixture over the batter. Pour the remaining batter on top, and finish with the rest of the crumb topping.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, you can cover it loosely with aluminum foil.
- While the bread is baking, prepare the lemon glaze. In a small bowl, mix the powdered sugar and lemon juice until smooth. Adjust the consistency by adding more lemon juice or powdered sugar as needed.
- Once the bread is done baking, remove it from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- Once the bread is completely cool, drizzle the lemon glaze over the top. Allow the glaze to set for a few minutes before slicing the bread.
- Serve the Raspberry Crumb Bread with a cup of tea or coffee, and enjoy the delightful combination of flavors!
Tips
- Use Fresh Raspberries: For the best flavor and texture, opt for fresh raspberries. If you only have frozen ones, make sure to thaw and drain them well to avoid excess moisture in your batter.
- Don't Overmix: When combining your wet and dry ingredients, mix just until everything is combined. Overmixing can lead to a dense loaf instead of the light, fluffy texture you want.
- Layering is Key: When pouring the batter into the loaf pan, be sure to layer it with the crumb topping. This creates a delightful crunch on top and throughout the bread.
- Check for Doneness: Ovens can vary, so start checking your bread around the 45-minute mark. Insert a toothpick into the center; it should come out clean or with a few moist crumbs.
- Customize the Glaze: Feel free to adjust the lemon glaze to your liking. If you prefer a tangier flavor, add more lemon juice, or for a sweeter taste, increase the powdered sugar.
- Serve Warm: This bread is best enjoyed warm, so consider serving it fresh out of the oven with a cup of your favorite beverage for the ultimate treat.
Nutrition Facts
Calories: 330kcal
Carbohydrates: 52g
Protein: 4g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 65mg
