To prepare bread: Preheat oven to 350°F. Coat a 9-by-5-inch loaf pan with baking spray; line the bottom and sides with parchment paper, leaving a 2-inch overhang on the long sides.

Beat ⅓ cup granulated sugar, 6 tablespoons butter and 2 tablespoons lemon zest in a large bowl with an electric mixer on medium speed until fluffy, stopping to scrape down the sides of the bowl as needed, 1 to 2 minutes. Beat in 2 eggs, one at a time, until fully incorporated, about 1 minute.

In a medium bowl, whisk ¾ cup all-purpose flour, ¾ cup whole-wheat flour, 2 teaspoons baking powder and ½ teaspoon salt. In a small bowl, stir ¾ cup ricotta, ⅔ cup applesauce, 1½ teaspoons lemon juice and ¼ teaspoon almond extract until well combined.

Add the flour mixture, in thirds, to the butter mixture, beating on low speed and alternating with the ricotta mixture, beginning and ending with the flour mixture. Beat until nearly combined, about 2 minutes. Gently fold in chopped almonds, ½ cup fresh raspberries and ½ cup freeze-dried raspberries just until combined. Spread the batter evenly in the prepared pan.

Bake until browned around the edges and a wooden pick inserted in the center comes out clean, 50 to 55 minutes. Let cool in the pan on a wire rack for 10 minutes. Using the parchment handles, remove from the pan to the rack. Let cool completely, 1½ to 2 hours. Remove and discard the parchment; place the loaf on a platter.

If desired, prepare glaze: Whisk 2 tablespoons confectioners’ sugar and 1½ teaspoons lemon juice in a small bowl until smooth. Brush the glaze all over the top and sides of the cooled loaf before serving. Recipe developed by Tricia Manzanero Stuedeman