Vegan Lemon Raspberry Bread

A sweet, zingy bread of citrus invitation!

The snow struck us today on first spring Sunday, but that didn't damper my plans to make bread.
Taking beautiful yellow lemons and a pint of fresh red raspberries from the refrigerator, ideas of a fruity almost dessert came to spirited mind and not cold temperatures dropping outside.
It's quite enthralling the scents wafting in warm kitchen air as ingredients mix together and baked in the oven- pretty citrus notes of paradise.
When lemon raspberry bread is ready, the golden brown color is rich and fragrant with little pops of red ecstasy bursting through. Topped in a simple drizzle of lemon juice and powdered sugar (add raspberries for an added treat!), this is perfect for an evening indoors with tea, friendly company, and Downton Abbey reruns. 

Vegan Lemon Raspberry Bread Ingredients and Preparation

1 1/2 cup bread flour
1 teaspoon baking soda
1 teaspoon cinnamon
a pinch of salt
1/2 cup sugar
1 cup almond milk
1 tablespoon apple cider vinegar
zest and juice from 2 organic lemons
1 tablespoon melted coconut oil
1/2 cup raspberries
1/2 cup powdered sugar
1/4 cup lemon juice

Preheat oven to 350 degrees.
Mix flour, baking soda, cinnamon, salt, and sugar together.
Gradually stir in almond milk and apple cider vinegar.

Stir in the zest, lemon juice, & raspberries.

Pour batter into one bread loaf pan & bake for 40 minutes to an hour. Or until the fork is clean.

Let bread cool before removing. Mix lemon juice & powdered sugar together.

Drizzle the icing over cooled bread.

Add fresh raspberries & lemon zest for garnish.

Star gaze at this beautiful bread.....

Serve & devour slowly.