Raspberry Lemon Bread
Prep Time: 15 minutes
Total Time: 1 hour, 5 minutes
Servings: 12
Bursting with raspberries and lemon flavor you are going to love this recipe. Yum!
Ingredients:
For the Bread:
4 tablespoons butter, room temperature
3/4 cup brown sugar or granular Monkfruit sweetener
1 1/2 cups almond flour
1 tablespoon coconut flour
1 tablespoon lemon zest
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
3 eggs
2 teaspoons vanilla
3/4 cup sour cream
1 cup fresh raspberries
For the Glaze:
1/2 cup confectioners Monkfruit sweetener or sugar
1 teaspoon lemon zest
1 tablespoon lemon juice
1 ounce cream cheese
Directions:
For the Bread:
Preheat your oven to 350.
Line a 9" x 5" loaf pan with parchment paper, lightly spray with oil, then set aside.
With a mixer cream Monkfruit sweeter and butter until fluffy, for 2 minutes.
In another bowl combine almond flour, coconut flour, lemon zest, baking powder, baking soda, and salt, until blended.
In a third bowl combine eggs, vanilla, and sour cream and blend until smooth.
Add egg and sour cream mixture to butter-sugar mixture and beat in 30-second increments.
When combined, pour in the flour mixture and beat in 30-second increments until smooth.
Fold in the raspberries.
Pour batter into a baking dish and bake for 45 to 50 minutes, until a toothpick comes out cleanly.
Allow bread to cool completely before adding glaze.
For the Glaze:
Using an electric mixer combine the confectioners Monkfruit sweetener, zest, juice, and cream cheese and beat until smooth.
Taste and add additional ingredients based on your personal preference. Enjoy!
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