Preheat oven to 350 degrees and line a medium loaf pan with parchment paper - I used an 8.5” x 4.5” glass dish.
Add 1 1/2 cup almond flour, 1/4 cup coconut flour and 1/4 arrowroot flour to large bowl, followed by 1 tsp baking soda, 1/4 tsp baking powder and pinch of salt. Whisk until well combined.
In a separate large bowl, add 1/4 cup coconut oil (melted and slightly cooled) with 1/3 cup raw unfiltered honey, 1 tsp vanilla and3 tbsp freshly squeezed lemon juice. Whisk to combine, then add 3 eggs and zest of one large lemon. Continue to whisk until well combined.
Add almond flour mixture to wet ingredients and mix until well incorporated. Finally, fold in blueberries and raspberries (I gently cut some of my larger raspberries so they weren’t so big), keeping a few to add on top.
Pour batter into prepared loaf pan, spread evenly and top with few remaining blueberries and raspberries. Bake for 35 minutes, then cover with foil and bake additional 10-15 minutes or until toothpick inserted in the center comes out clean. Allow loaf to cool completely in the pan/dish before removing.
Once loaf has cooled completely, make the glaze by adding 1 1/2 tbsp coconut milk, 1 tbsp honey, 1 tbsp seedless raspberry jam and 1/2-1 tbsp fresh squeezed lemon juice, and 1 tsp lemon zest to small pot, cook over low heat, stirring continuously, until smooth consistency is reached. Remove from heat, allow to cool slightly and drizzle over bread. Cut into 8-10 slices and enjoy!
Store in refrigerator and allow to come to room temperature before serving or heat in oven or toaster oven at 250 degrees for 2-4 minutes.