Air Fryer Raspberry Lemon Quick Bread

Air Fryer Raspberry Lemon Quick Bread –This raspberry lemon quick bread is a delicious, easy-to-make snack that’s perfect for Spring. The air fryer gives the bread a slightly crisp crust, while the inside remains soft and fluffy. Plus, it only takes about 30 minutes to make! You’ll love this tasty treat.

Air Fryer Raspberry Lemon Quick Bread is amazing! It’s a light, rich, and delicious quick bread. I had a slice for breakfast and a steaming hot cup of coffee; it was fabulous.

If you love everything lemon and are considering using the summer bounty to create delicious and excellent baked goods in your air fryer, this is one of my favorites.

The base of this bread is a lemon loaf cake, but infused in the bread is a burst of fresh raspberries. There is nothing like lemon and raspberries together. It’s truly delicious, and every bite reminds me of summer.

If you are looking for even more Air Fryer Quick Bread Recipes, some of my favorites are AIR FRYER BANANA WALNUT POUND CAKE, AIR FRYER BANANA BREAD, AIR FRYER APPLE CRANBERRY BREAD, and AIR FRYER CRANBERRY WALNUT BREAD.

Why You Will Love Raspberry Lemon Quick Bread

Raspberry Lemon Quick Bread is a delightful treat that combines the tangy zest of lemons with the sweet, juicy burst of raspberries in a tender, moist loaf. Here’s why you’ll fall in love with this recipe:

• Bright and Refreshing Flavor: The combination of lemon and raspberry flavors makes this bread uniquely refreshing. The citrus zest adds a vibrant tang that perfectly complements the sweet and slightly tart raspberries, making each slice a flavorful experience.
• Moist and Tender Crumb: Thanks to the careful balance of ingredients, this quick bread has a wonderfully moist and tender crumb. The presence of yogurt or sour cream in the batter helps to ensure that the bread remains delightfully soft.
• Versatility: Raspberry Lemon Quick Bread is versatile enough to serve at breakfast, as a snack, or as a dessert. It pairs beautifully with coffee in the morning, tea in the afternoon, or as a light dessert after dinner.
• Simple and Quick to Make: As with all quick breads, this recipe is straightforward and doesn’t require any yeast or lengthy rising times. It’s perfect for when you want homemade baked goods without too much fuss.
• Visually Appealing: The bright red raspberries and the yellow hue from the lemon zest make this bread a feast for the eyes. It’s sure to impress guests or brighten up your table with its beautiful, natural colors.
• Easily Customizable: You can easily adapt this recipe to suit your tastes or to use what you have on hand. Add a lemon glaze for extra sweetness, mix in white chocolate chips for creaminess, or swap raspberries for blueberries or blackberries for a different berry flavor.
• Perfect for Sharing: Raspberry Lemon Quick Bread is ideal for sharing with friends, family, or neighbors. It makes a thoughtful homemade gift or a welcome addition to potlucks and brunches.
• Freezer-Friendly: This quick bread freezes well, so you can bake a loaf and save it for later, ensuring you always have a delicious treat on hand.

The delightful combination of flavors, ease of preparation, and the joy of sharing make Raspberry Lemon Quick Bread a recipe you’ll return to again and again. It’s the perfect way to enjoy the bright flavors of lemon and raspberry in a soft, tender loaf.

Ingredients For Air Fryer Raspberry Lemon Quick Bread

Embrace the delightful fusion of zesty lemon and sweet raspberries with this Air Fryer Raspberry Lemon Quick Bread. Perfect for those who love a vibrant, fruity flavor in their baked goods, this recipe is designed to deliver a moist, tender loaf full of refreshing taste. Baking in the air fryer not only simplifies the process but also ensures a beautifully textured bread that’s golden on the outside and soft on the inside, making it a quick and convenient way to enjoy homemade bread.

Remember the step-by-step directions and detailed ingredient list are below, in the printable recipe card at the bottom of the post, as well as the nutritional information.

• All-Purpose Flour: Serves as the base of the bread, providing structure and ensuring a tender crumb. The canvas beautifully carries the vibrant flavors of lemon and raspberry.
• Granulated Sugar: Adds sweetness that balances the tartness of the lemon and raspberries, contributing to the golden crust of the bread.
• Baking Soda and Baking Powder: Acts as the leavening agent, giving the bread its rise and fluffy texture, ensuring it’s light and not too dense.
• Salt: A pinch of salt enhances the overall flavors of the bread, accentuating the sweetness and the tangy notes of the lemon.
• Egg and Egg Whites: Bind the ingredients together, adding moisture and richness to the bread and its tender texture.
• Lemon Yogurt: Adds liquid to the batter, helping to create a smooth, pourable consistency and contributing to the bread’s moist texture.
• Lemon Zest: Infuses the bread with a bright, citrusy flavor, adding depth and a fresh aroma that complements the raspberries.
• Vegetable Oil: Provides fat necessary for a moist crumb, ensuring the bread doesn’t dry out, especially when cooked in the air fryer.
• Fresh or Frozen Raspberries: Dot the bread with bursts of sweet and slightly tart raspberries, offering a juicy contrast in every bite and making each slice visually appealing.

How To Make Air Fryer Raspberry Lemon Quick Bread

Mix the flour, sugar, baking powder, baking soda, and salt in a large bowl. Mix in the eggs, lemon yogurt, lemon zest, and vegetable oil, and mix well. The fold in the raspberries. Pour the batter into a greased air fryer-safe pan.Set the pan into the air fryer and set the temperature to 320 degrees F, air fryer setting, for 20 to 25 minutes.

When the time is up, place a toothpick in the pound cake and check to see that the toothpick comes out clean. If not, add another 5 minutes.

 

Some Pro Tips For Making This Recipe

• For best results, use mini-loaf baking pans since sometimes the air fryer has trouble cooking the center of the bread.
• Do not over-mix; your quick bread will come out relatively dense.
• Wait for the quick bread to be completely cooled before adding the icing.
• For best results, use fresh raspberries, although you can use frozen raspberries.
• If you can not find lemon yogurt, add some juice to unflavored or vanilla yogurt. The taste will be about the same.

Storing

If you have any leftover Raspberry Lemon Bread, let it cool to room temperature, and then cover it with saran wrap.  The bread will last about 3 to 4 days at room temperature. Cover it and place it in the refrigerator if you want it to last longer. 

Freezing

This is an excellent bread if you want to make ahead and use the summer produce. To freeze, I would recommend that you do not ice your bread before freezing.

Let it cool to room temperature, wrap tightly in saran wrap, and then a layer of foil. Place the wrapped bread into a freezer bag, and put the wrapped bread into the freezer. It will last for about 2 to 3 months.

To Use From Frozen: Place the frozen Raspberry Lemon Quick Bread into the refrigerator overnight to thaw. Once the bread is fully melted, make the icing and ice the bread.

Equipment Used

While you probably have a regular-size loaf pan already in your cabinet. I would encourage you to invest in a set of mini-loaf pans.

Some of my favorite Air Fryer Loaf Pans are:

 

• CHEF MADE Mini Loaf Pan Set, 5.5-Inch 4Pcs Non-Stick Rectangle Bread and Meat Bakeware for Oven and Instant Pot Baking (Champagne Gold)

 

• GDCZ Mini Loaf Pan Set, 6.2-Inch 4 Pcs Ceramics Non-Stick Baking Bread Pan, White

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