Raspberry-Lemon Loaf

Daily Inspiration S


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. : )

★★★★★ 3 votes
20 Min
50 Min


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

How to Make Raspberry-Lemon Loaf


  • 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.

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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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