Raspberry Crumb Bread with Lemon Glaze

For the crumb topping:
1. In a small bowl, mix together all the topping ingredients (except the butter) to blend.
2. Pour in the melted butter and mix with fingers or a wooden spoon until all the dry ingredients are moistened. Cover with plastic wrap and set aside.

For the batter:
1. Preheat the oven to 350ºF and spray a loaf pan with nonstick spray. In a medium size bowl, mix the flour, baking powder, baking soda and salt with a wire whisk to blend. Set aside.
2. Add the butter, sugar, egg and egg white, sour cream, vanilla and lemon zest to the bowl of a standing mixer fitted with the whisk attachment and mix on medium speed until well blended, about 30 seconds. (You can also do this by hand with a wire whisk.)
3. Add the dry ingredients to the sour cream mixture and, using the paddle attachment (or a wooden spoon), mix on low speed just until incorporated. Gently fold the raspberries into the batter and pour into the prepared pan. Sprinkle the crumb topping evenly over the batter.
4. Bake for about 40 minutes, until a toothpick inserted in the center comes out mostly clean. Cool in the pan for about 5 minutes before carefully turning out onto a wire rack.

For the glaze:
1. While the loaf is cooling, whisk together all the glaze ingredients in a medium size bowl until smooth. Drizzle over the loaf while it’s still warm.
2. Let cool completely, slice and serve.