Photo: Ernest Porzi
Raspberry Crumb Bread with Lemon Glaze
22 ingredients
20 min + 40 min
8
openrecipes
This recipe can be easily adapted for muffins, but I prefer baking it in a loaf pan and calling it “bread”. Raspberry bread suggests enjoying a slice in the middle of the afternoon, with a cup of coffee or tea.
Estimated Nutrition (whole recipe, rough)
872
Calories
38g
Protein
20g
Fat
134g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Topping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ cups FOR THE CRUMB TOPPING:
- 1-½ Tablespoon Flour
- 1 Tablespoon Brown Sugar
- 1 teaspoon Granulated Sugar
- ⅛ teaspoons Baking Powder
- 3 Tablespoons Salt
- 1-½ cup Butter, Melted
- 1-½ teaspoon FOR THE RASPBERRY LOAF:
- ½ teaspoons All-purpose Flour
- ½ teaspoons Baking Powder
- 3 Tablespoons Baking Soda
- ¾ cups Salt
- 1 Butter, Melted
- 1 Granulated Sugar
- ¾ cups Egg
- 1-½ teaspoon Egg White
- 2 teaspoons Sour Cream
- 1-½ cup Pure Vanilla Extract
- 1-¼ cup Lemon Zest
- 2 Tablespoons Fresh Raspberries
- 1 teaspoon FOR THE LEMON GLAZE:
- 1 teaspoon Confectioners Sugar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes