Desserts & Sweets

Raspberry Lemonade Bread

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Mini versions of ANYTHING are so cute! I went with mini loaves for this fun, summery recipe because they are great to wrap up and freeze, take on picnics, road trips and nice portion control! This recipe is refreshing – just like raspberry lemonade. I hope you enjoy it, as much as I do!

What you need:

  • 1/2 cup butter (softened)
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 tablespoons lemonade or pink lemonade powder
  • full tablespoons lemon zest (about 2 lemons)
  • 3-4 drops raspberry flavor oil (OPTIONAL- adds more flavor!)
  • 1 3/4 cups flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup sour cream
  • fresh raspberries

MAKE THEM:

Preheat the oven to 400 degrees and prepare your silicone mini loaf pan.  You can do this in regular bread pans, but you’ll need to cook longer.

In your mixing bowl, cream the butter and sugar.  Add the eggs, extract, lemonade powder, raspberry oil (find at Walmart or Amazon!)  and lemon zest. Mix well.

In another bowl, whisk together the flour,  baking soda, and salt. Add to the creamed mixture, alternately with the sour cream.

Fill the loaves 2/3 full of batter, then stuff 3-5 raspberries into each mini loaf.

Bake for 20-30 minutes and allow to cool completely, then pop out of the pan and enjoy!

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5 from 5 votes

Raspberry Lemonade Bread

This yummy little bread recipe is super refreshing, just like a glass of raspberry lemonade! Mini loaves make them easy to freeze & store longer, and take on the go!

Ingredients

  • 1/2 cup butter softened
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 tablespoons lemonade or pink lemonade powder
  • 2 full tablespoons lemon zest about 2 lemons
  • 3-4 drops raspberry flavor oil OPTIONAL- adds more flavor!
  • 1 3/4 cups flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup sour cream
  • fresh raspberries

Instructions

  • Preheat the oven to 400 degrees and prepare your silicone mini loaf pan.  You can do this in regular bread pans, but you'll need to cook longer.
  • In your mixing bowl, cream the butter and sugar.  Add the eggs, extract, lemonade powder, raspberry oil (find at Walmart or Amazon!)  and lemon zest. Mix well.
  • In another bowl, whisk together the flour,  baking soda, and salt. Add to the creamed mixture, alternately with the sour cream.
  • Fill the loaves 2/3 full of batter, then stuff 3-5 raspberries into each mini loaf.
  • Bake for 20-30 minutes and allow to cool completely, then pop out of the pan and enjoy!

Jeni’s Disclaimer: I’m just a regular girl.  I love to drink wine while I bake.  I’m by no means a professional baker or pro photographer. My creations aren’t staged, they just are what they are, and that’s probably obvious from the pictures.  I create my recipes from inspiration of scents and flavors around me. I also repurpose my grandma’s old recipes. If you love to bake and your food ends up looking like REAL food, and not like something you’ll see on Instagram, you’re in the right place.

6 Comments

  1. Thomas Gibson Reply

    5 stars
    This looks so heavenly divine. I can only imagine diving into this delightful delicacy. Oooo la la!

  2. 5 stars
    I have never had this and I know I would just love it thanks for sharing this one.

  3. Dorothy Boucher Reply

    This looks so good, and I love raspberry and lemon so I can definitely see myself making this treat.
    @tisonlyme143

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