Ingredients
Scale
- 2 cups gluten-free all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup coconut oil, melted
- 1 cup granulated sugar
- 3 large eggs
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, mix the gluten-free flour, baking powder, baking soda, and salt.
- In another bowl, whisk together the melted coconut oil and sugar until well combined.
- Add the eggs, lemon zest, lemon juice, and vanilla extract to the wet ingredients, mixing until smooth.
- 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 and bake for 60 minutes, or until a toothpick inserted in the center comes out clean.
- Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
For best texture, use room temperature eggs and avoid overmixing. Adjust ingredient swaps for dietary preferences.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg