Lemon Raspberry Sweet Bread

5 from 1 vote

This Lemon Raspberry Sweet Bread is fluffy, light, and topped with a sweet lemon coconut glaze. It comes together in one bowl and is also gluten-free, nut-free, and grain-free.

Prep Time15

Cook Time1

Total Time1 15

Course: Breakfast

Cuisine: American

Keyword: breakfast, dairy-free, gluten-free, grain-free

Servings: slices or 1 loaf

Calories: 175.6kcal

Ingredients

For the lemon raspberry sweet bread:

6 eggs, room temperature
½ cup maple syrup
⅓ cup coconut oil, melted
¼ cup lemon juice
½ tsp vanilla extract
zest of two lemons
½ cup + 2 tbsp coconut flour
¼ cup tapioca starch
2 tsp baking powder
1 cup fresh raspberries

for the lemon coconut glaze:

¼ cup coconut butter
2 tbsp warm water
1 tbsp coconut oil, melted
1 tbsp maple syrup
2 tsp lemon juice

Instructions

Preheat the oven to 350 degrees and line a bread pan with parchment paper or grease with coconut oil.
To a medium-sized bowl, add the eggs, maple syrup, vanilla extract, coconut oil, and lemon juice. Mix well. To the same bowl add the coconut flour, tapioca starch, baking powder, and lemon zest. Mix to combine all the ingredients. Lastly, fold in the raspberries. Pour the batter into the loaf pan and bake in the oven for about one hour or until golden brown on the edges and. the center of the. bread bounces back when touched.
While the bread is cooling, make the lemon coconut glaze by mixing all the ingredients together until smooth. Drizzle over the top of the bread and then slice. Enjoy!

Nutrition