Raspberry-Lemon Loaf

1
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:
☆☆☆☆☆ 0 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)

Step-By-Step

1Preheat oven to 350 degrees F. Spray a 9 x 5 inch loaf pan with non-stick spray and set aside.
2In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Set aside.
3In 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.
4Pour 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.

About Raspberry-Lemon Loaf

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