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Raspberry Lemon Bread

Air Fryer Raspberry Lemon Bread

5 from 1 vote
Author: Laurie Fleming
Prep Time: 15 minutes
Cook Time: 25 minutes
15 minutes
Total Time: 55 minutes
Servings: 12 Servings

Description

Air fryer raspberry lemon bread bakes in 25 minutes. A moist, tender loaf packed with fresh raspberries and lemon zest, finished with an easy lemon glaze.

Ingredients 

For the Bread

  • 1¾ cups all-purpose flour, divided
  • ½ cup granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 large egg
  • 2 large egg whites
  • 1 cup lemon yogurt
  • 1 tablespoon lemon zest
  • ¼ cup vegetable oil
  • 1 cup raspberries

For the Lemon Glaze

  • 1 cup powdered sugar
  • 2 tablespoons milk

Instructions

  • Mix the dry ingredients. In a large mixing bowl, whisk together all but 1 tablespoon of the flour, along with the sugar, baking powder, baking soda, and salt. Reserve the remaining tablespoon of flour.
  • Add the wet ingredients. Add the egg, egg whites, lemon yogurt, lemon zest, and vegetable oil. Mix just until no dry flour remains. Do not overmix.
  • Coat and fold the raspberries. Toss the raspberries with the reserved tablespoon of flour, then gently fold them into the batter with a spatula.
  • Fill the pans. Grease three mini loaf pans well. Divide the batter evenly between them, filling each about two-thirds full.
  • Air fry. Set the pans in the air fryer at 320°F (160°C) for 20 to 25 minutes, air fryer setting. Work in batches if the pans will not fit in a single layer.
  • Test and cool. Insert a toothpick into the center of a loaf. It should come out clean. If not, add 5 minutes and check again. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
  • Glaze. Whisk the powdered sugar and milk until smooth, adding milk gradually until it pours in a thick ribbon. Drizzle over the fully cooled loaves.

Equipment

  • Air Fryer
  • Mini Loaf Pans (5.5 or 6-inch)
  • Large Mixing Bowl
  • Small mixing bowl
  • Rubber Spatula
  • Microplane or zester
  • Nonstick Cooking Spray
  • Wire cooling rack

Notes

  • Keep the raspberries suspended. Tossing them in flour before folding is what stops them from sinking to the bottom.
  • Frozen raspberries work. Add them straight from the freezer without thawing, and expect 2 to 3 extra minutes of cook time.
  • Mini loaf pans matter. A full-size loaf is too deep for air fryer heat and will brown outside before the center sets.
  • Cool completely before glazing. Warm bread absorbs the glaze instead of holding it.
  • Oven method: Bake at 350°F (175°C) in a greased 8x4-inch loaf pan for 45 to 55 minutes, tenting with foil if the top browns early.
  • No lemon yogurt? Use plain or vanilla yogurt plus 1 tablespoon fresh lemon juice.

Nutrition

Serving: 1ServingCalories: 206kcalCarbohydrates: 35gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 0.03gCholesterol: 18mgSodium: 204mgPotassium: 86mgFiber: 1gSugar: 20gVitamin A: 50IUVitamin C: 3mgCalcium: 56mgIron: 1mg