Raspberry Lemon Quick Bread

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Recipe photo

Here's a variation on a basic quick bread recipe from The Original King Arthur Flour Cookbook. With its brown sugar and whole wheat, it makes a moist, deep-gold loaf.

Raspberry Lemon Quick Bread

star rating (9) rate this recipe »
Published: 04/04/2011



1) Preheat the oven to 350°F. Lightly grease a 9" x 5" loaf pan.

2) Mix the flours, baking powder, baking soda, salt, and Jammy Bits in a medium-sized bowl.

3) In a separate bowl, beat the oil, sugar, and eggs at high speed for 2 minutes.

4) Blend in the milk and flavorings.

5) Add the wet ingredients to the dry mixture and stir just enough to blend. Pour the very thin batter into the prepared pan.

6) Bake the bread for about 1 hour, or until the top of the loaf springs back when you press it with your fingertips.

7) Remove the bread from the oven, and let it cool on a rack for 10 to 15 minutes before turning it out of the pan to cool completely.

Yield: 1 loaf, about 18 servings.


  • 04/26/2014
  • Ali from East Providence, RI
  • I am giving this recipe low stars. The bread wasn't particularly tasty. I used 3/4 cup of frozen raspberries as we had no jammy bits. It was not sweet enough for our taste and the white whole wheat gave it too strong a wholesome and healthy taste. I chose to glaze it with a vibrant lemon glaze to give it more flavor. Might make it again but probably not without messing with the proportions of whole vs. white flour.
  • star rating 04/26/2014
  • Ali from East Providence, RI
  • It seemed peculiar to me that the milk was added as a last step. Why did we not beat the milk into the wet ingredients (oil, eggs and sugar) and thus save ourselves the difficulty of adding wet to a big hunk of dough?
    Thanks for asking, Ali - The milk and flavorings (step 4) are added to the bowl of other wet ingredients - oil, sugar, eggs (step 3), then all the wet ingredients are added to the dry as you're used to with the muffin method of mixing. Happy Quick Bread Baking! Irene@KAF
  • star rating 09/02/2013
  • Elaina from Greenland, NH
  • I make this recipe all the time... ALL The Time it is always moist and delicious. My variation to speed it up is cupcakes instead only requiring 20 minutes bake time. I also add fresh raspsberries to the whole mix and then in 1/2 the recipe I add chocolate chips. I also have used cake enhancer from KAF. I am not sure whether the enhancer is necessary as the muffins are eaten right up by one and all before they would go stale. This is one of my go to recipes. I recommend to new and old pro bakers.
  • star rating 06/13/2012
  • mumpy from KAF Community
  • used fresh raspberries, cut into small bits....the bread is wonderful - moist, light, delicious!
  • star rating 12/12/2011
  • GCT Scott from Victoria, BC
  • The first time I made this, I thought..hmm. After making this the third time, I realized that I had better give it a 5 star rating. It's a really nice bread to have for breakfast. Not too sweet, perfect with a cup of tea. Now it regularly appears on my table.. I use real fruit, and since I like a strong lemon flavor, use 1/4 tsp of boyajian lemon oil in addition to the vanilla, which rounds out the flavor. I spread the pan with half of the batter, sprinkled my fruit, and then covered the rest with the remaining 1/2 (batter). I also reduced the sugar and used dextrose instead. This is a good solid recipe. I tried using Limoncello once just to experiment, but, eh... won't do that next time.
  • 09/23/2011
  • SputnikDeb from KAF Community
  • If we only have regular all-purpose flour on hand (no whole wheat), do any adjustments need to be made in the amount of milk or oil used in this recipe?
    You should be fine subbing in the AP flour without any adjustments. ~Amy
  • star rating 06/13/2011
  • ediemay from KAF Community
  • I was really surprised by this recipe. I bought the raspberry jammy bits on a whim and thought they would be more "gimmicky" than tasty. I was wrong. They add a nice flavor to this bread, a bit of sweetness to go with the nice lemon flavor. It looks like I will have to order more jammy bits because my family loves this recipe and I love the inclusion of some K.A .white whole wheat flour!
  • star rating 06/11/2011
  • Sharon Anne from KAF Community
  • Incredibly good!! I made it in a Danish loaf pan and the slices were a perfect size. My neighbor and I had one problem...not eating the whole thing at once! Perfect with a cup of tea or coffee....not to sweet. As Goldilocks said *just right*. I would like to try making it with Splenda...have several friends that are diabetic...hope it works!
  • star rating 05/20/2011
  • AnneInWA from KAF Community
  • My family loved this bread! I have made it a few times, and the last time I made it with a streusel topping! WOW, my family ate the whole loaf at breakfast. Could I substitute fresh raspberries instead of the raspberry jammy bits? And if so, how many ounces of fresh raspberries should be used? Thanks again KAF for yet another wonderful recipe!
    Sure, you can use the fresh fruit, just go ahead and do an even swap. Glad you enjoyed the recipe. ~Amy