Substitutions & Variations: For a dairy-free loaf, use plant-based milk (almond or oat). Swap raspberries for other berries like blueberries or chopped strawberries. Try lime or orange zest/juice for a different citrus twist. Add chopped white chocolate chips for extra indulgence.

Pro Tips for Success: Use room temperature eggs and milk for a smoother batter and even bake. Do not overmix gluten-free flour. If using frozen raspberries, toss them with a tablespoon of gluten-free flour to prevent sinking. The loaf is done when a skewer comes out clean or with a few moist crumbs. Glaze only when the loaf is completely cool to prevent melting.

Storage & Reheating: Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Freeze slices or the whole loaf (wrapped tightly in plastic wrap then foil) for up to 3 months. Thaw frozen slices overnight in the refrigerator or microwave briefly.

What to Serve With: Enjoy a slice with morning coffee or afternoon tea. It's a great addition to brunch spreads with fresh fruit, yogurt, or scrambled eggs. For a simple dessert, serve with a dollop of whipped cream or a scoop of vanilla ice cream.