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raspberry-lemon loaf

(3 ratings)
DailyInspiration avatar
Recipe by
Daily Inspiration S
@DailyInspiration
Somewhere, TX

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 ratings)
yield 12 serving(s)
prep time 20 Min
cook time 50 Min
method Bake

Ingredients For raspberry-lemon loaf

  • 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 lg
    egg
  • 2
    egg whites
  • 1 tsp
    lemon zest, finely grated
  • 1 c
    fresh raspberries (frozen will also work)

How To Make raspberry-lemon loaf

  • 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.
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