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Raspberry Pecan Bread with Lemon Glaze

Both comforting and a little bit special, this bread combines the sweet tang of raspberries and the nutty crunch of pecans with a bright, zesty lemon glaze that ties it all together.
Prep Time 20 minutes
Cook Time 55 minutes
Serving Size 12

Ingredients

Ingredients for Bread

  • 2 cups plus 4 tablespoons all-purpose flour, divided
  • 3/4 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 teaspoon baking soda
  • 1/4 cup unsalted butter, melted
  • 1 large egg
  • 3/4 cup buttermilk
  • 1/4 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 2 cups raspberries
  • 1/2 cup chopped pecans

Ingredients for glaze

  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice
  • Zest of 1 lemon

Instructions

Instructions for Bread

  • Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
  • In a large bowl, whisk together 1 cup plus 2 tablespoons of the flour, the sugars, and baking soda. Set aside.
  • In a medium bowl, beat the egg, and then stir in the melted butter, the buttermilk, oil, and vanilla extract until well combined.
  • Gradually add the wet ingredients to the dry ingredients, mixing until just combined. The batter will be rather thick.
  • Coat the raspberries with flour by placing them in a bowl, sprinkling them with two tablespoons of flour, and tossing them lightly. This step keeps the raspberries from sinking to the bottom or your bread.
  • Gently fold in the raspberries and chopped pecans.
  • Pour the batter into the prepared loaf pan and spread evenly.
  • Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
  • Let the bread cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
  • While the bread cools, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar, lemon juice, and zest until smooth.
  • Drizzle the glaze over the cooled bread. Slice and enjoy!