raspberry-lemon loaf

Name: Raspberry-Lemon Loaf
Prep time: 20 min
Cook time: 50 min
Yield: 12
Cuisine: American
Ingredients: 1 3/4 cup(s) all-purpose flour; 1/2 cup(s) granulated sugar; 2 teaspoon(s) baking powder; 1 teaspoon(s) baking soda; 1/2 teaspoon(s) salt; 1 cup(s) low-fat lemon-flavored yogurt; 1/4 cup(s) vegetable oil; 1 large egg; 2 - egg whites; 1 teaspoon(s) lemon zest, finely grated; 1 cup(s) fresh raspberries (frozen will also work)

(3 RATINGS)

42 Pinches 5 Photos

Daily Inspiration S

Deep In The Heart of, TX

Updated on Apr 13, 2015

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. : )

Rate

prep time 20 Min

cook time 50 Min

method Bake

yield 12 serving(s)

Ingredients

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

How To Make raspberry-lemon loaf

Step 1

Preheat oven to 350 degrees F. Spray a 9 x 5 inch loaf pan with non-stick spray and set aside.

Step 2

In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Set aside.
Step 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.
Step 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.
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