Raspberry-Lemon Loaf

5
Daily Inspiration S

By
@DailyInspiration

A deliciously flavorful, low-fat, quick bread. The lemon in this bread really compliments and enhances the flavor of the berries. I prefer using fresh raspberries, but frozen (thawed) raspberries will also work. Enjoy. : )

Rating:

★★★★★ 3 votes

Comments:
Serves:
12
Prep:
20 Min
Cook:
50 Min
Method:
Bake

Ingredients

  • 1 3/4 c
    all-purpose flour
  • 1/2 c
    granulated sugar
  • 2 tsp
    baking powder
  • 1 tsp
    baking soda
  • 1/2 tsp
    salt
  • 1 c
    low-fat lemon-flavored yogurt
  • 1/4 c
    vegetable oil
  • 1 large
    egg
  • 2
    egg whites
  • 1 tsp
    lemon zest, finely grated
  • 1 c
    fresh raspberries (frozen will also work)

How to Make Raspberry-Lemon Loaf

Step-by-Step

  1. Preheat oven to 350 degrees F. Spray a 9 x 5 inch loaf pan with non-stick spray and set aside.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Set aside.
  3. In a medium bowl, whisk together yogurt, oil, egg, egg whites, and lemon zest. Add wet ingredients to flour mixture and stir just until moistened. Gently fold in raspberries.
  4. Pour batter into prepared pan and bake 50 minutes or until a toothpick, inserted in center of loaf, comes out clean. Cool loaf in pan for 10 minutes. Remove from pan and let cool completely before slicing.

Printable Recipe Card

About Raspberry-Lemon Loaf

Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Diabetic, Low Fat, Low Carb
Other Tags: Quick & Easy, Healthy




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