An absolutely delicious and GORGEOUS raspberry bread that features fruity olive oil, lots of vanilla, and a crushed raspberry icing. See my notes for a simple lemon version as well (because lemon is good in everything, always). A true back-pocket baking recipe if ever there was one.
For the Crushed Raspberry Icing
1. This can be made with blackberries, blueberries or strawberries as well.Â
2. The addition of lemon to the glaze or even the filling is great (just zest a whole lemon into the batter and use the juice in place of the milk in the glaze).Â