Raspberry Lemon Loaf

Preheat your oven to 350 degrees F. Line a bread pan with parchment paper and set it aside.

Use an electric mixture to whisk together the coconut oil, granulated sugar, vanilla extract, plant-based milk, lemon juice and lemon zest.

Pour in the eggs and whisk until combined.

Next, incorporate the dry ingredients into the wet.

Pour the batter into your prepared baking dish and bake the bread for about 60 minutes or until a toothpick can be inserted and come out clean.

Let the bread cool for at least 10 minutes before removing it from it dish and letting it cool fully.

To make the glaze: Whisk together all of the powdered sugar, plant-based milk, lemon zest, and mashed raspberries until combined.

Pour the glaze over the bread and let it sit for 30 minutes to set.