Lemon Raspberry Bread

Oct 12, 2021, 11:53:42 PM

Pumpkin Spice may be the flavor of the season, but it doesn’t mean there aren’t other great combinations to consider.

If you’re looking for a fresh alternative to Pumpkin bread, check out this recipe for Lemon Raspberry Bread. Make sure to check out the weekly ad for a deal on fresh raspberries. If you’d like an early peek at the weekly ad, sign up to receive Perks emails on our website.


  • 2-3/4 cups fine almond flour
  • 1/3 c tapioca flour
  • 3/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • Zest of 3 large lemons
  • 1/3 c pure maple syrup
  • 1/3 c avocado oil (or light olive oil, melted/cooled coconut oil)
  • 1/4 c freshly squeezed lemon juice (about 1 large lemon)
  • 1/2 tsp vanilla extract (optional)
  • 3 large eggs
  • 1-pint fresh raspberries (about 1 heaping cup)


  1. Line a bread loaf pan (8x4) with parchment paper and preheat oven to 350° F
  2. In a bowl, combine almond flour, tapioca flour, baking soda, baking powder, salt and lemon zest.
  3. In a large, separate, bowl whisk together oil, maple syrup, vanilla and lemon juice. After those are whisked together, add the eggs and whisk until combined.
  4. Add the dry ingredients you’ve already combined and mix with a large spoon.
  5. Fold in fresh raspberries until combined. Please note, the batter will be somewhat thick.
  6. Pour the batter into the lined bread pan, place in oven and bake for 20 minutes. Cover the bread with tin foil and continue baking for another 20-25 minutes—until an inserted toothpick comes out clean.
  7. Set bread aside in the pan for 15 minutes and then transfer to a cooling rack.
  8. Wait until bread is completely cool to serve.