Gluten-Free Raspberry Lemon Loaf

Update : February 28, 2026

Why Make This Recipe

This Gluten-Free Raspberry Lemon Loaf is perfect for anyone who loves a sweet and tangy treat without the gluten. It’s moist, flavorful, and filled with fresh raspberries. Whether you are gluten-intolerant or just looking for a lighter dessert, this loaf is a great choice. Not only is it easy to make, but it also brings together the bright flavors of lemon and raspberry, making it a delightful snack or breakfast option.

How to Make Gluten-Free Raspberry Lemon Loaf

Ingredients

1 1/2 cups gluten-free all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup coconut sugar
1/4 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1 cup Greek yogurt
1/4 cup fresh lemon juice
1 tablespoon lemon zest
1 cup fresh raspberries

Directions

Preheat the oven to 350°F (175°C). Grease and line a loaf pan.
In a bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
In a separate bowl, beat the coconut sugar and butter until creamy. Add the eggs, vanilla, yogurt, lemon juice, and zest, mixing until well combined.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Gently fold in the raspberries.
Pour the batter into the prepared loaf pan.
Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

How to Serve Gluten-Free Raspberry Lemon Loaf

You can serve this loaf warm or at room temperature. It’s delicious on its own, but you can also enjoy it with a dollop of whipped cream or a drizzle of honey. Pair it with a cup of tea or coffee for a lovely afternoon snack.

How to Store Gluten-Free Raspberry Lemon Loaf

To store your Raspberry Lemon Loaf, keep it in an airtight container at room temperature for up to 3 days. For longer storage, you can wrap it tightly in plastic wrap and place it in the refrigerator for up to a week. It also freezes well; just slice it and store the slices in a zip-top bag for easy access later.

Tips to Make Gluten-Free Raspberry Lemon Loaf

Make sure your gluten-free flour blend contains xanthan gum or add a teaspoon if it doesn’t. This helps give the loaf structure.
Use fresh raspberries for the best flavor. If unavailable, you can use frozen raspberries, but they may make the batter slightly wetter.
Don’t overmix the batter after adding the raspberries to keep it fluffy and light.

Variation

You can switch out raspberries for blueberries or strawberries if you prefer. You can also add nuts such as chopped almonds or walnuts for an extra crunch.

FAQs

Q: Can I substitute coconut sugar with regular sugar?
A: Yes, you can use regular granulated sugar instead of coconut sugar if you prefer.

Q: Is there a dairy-free option?
A: Yes, you can replace the Greek yogurt with a dairy-free yogurt or applesauce for a dairy-free version.

Q: Can I use a different type of flour?
A: This recipe is designed for gluten-free all-purpose flour blend. If using regular wheat flour, you will need to adjust the measurements and may not need to add xanthan gum.