Preheat the oven to 325°F. Grease an 8’’ loaf pan with butter and set aside.
In a large bowl, whisk the eggs until lightly beaten. Add the coconut oil, vanilla extract, and lemon juice. Whisk to combine.
Add the lemon zest, sugar, salt, and baking soda. Mix until combined.
Add the almond flour and coconut flour, and stir to combine.
Gently fold in the raspberries. The batter may seem dry, but the raspberries will release their liquids as they bake, providing more moisture.
Pour the batter into the prepared mold and use a spatula to even out the top.
Bake for 40–50 minutes or until a toothpick inserted in the center comes out mostly clean. (It’s ok to get tiny lumps on the toothpick as the cake will completely set when cooled.)
Let bread cool completely before transferring from the loaf pan. Move a knife around the edges of the raspberry bread to loosen it from the pan before inverting.
Slice and enjoy!
Notes
Store the raspberry bread in an airtight container or wrapped in plastic wrap in the fridge for up to a week.
This raspberry bread is also freezer-friendly. I prefer to slice the bread and then freeze the slices so I can defrost a single slice at a time. Defrost bread at room temperature or in a toaster oven.
Do not try to remove the bread from the loaf pan until it is completely cool, or it will break apart.