This recipe for Raspberry Lemon Loaf makes a lemon bread studded with raspberries that is so delicious it’s hard to believe it’s low fat!
I bake banana bread often (you probably do too!) But sometimes I want to bake a quick bread that’s a little different. Zucchini bread is a favorite as well, but since my family loves raspberries so much then this raspberry lemon loaf is at the top of the list too. It turns out tender and delicious. Lemon is the perfect partner for raspberry.
Ingredients needed:
- all purpose flour
- white sugar
- baking powder, baking soda and salt
- low fat lemon yogurt
- vegetable or canola oil
- egg
- egg whites
- grated lemon zest
- fresh raspberries
How to make Raspberry Lemon Loaf:
The complete, printable recipe is at the end of this post. Preheat the oven to 350°F. Spray a 9×5-inch loaf pan with non-stick spray and set aside.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Set aside. In a medium bowl, whisk together the yogurt, oil, egg, egg whites, and lemon zest. Add the wet ingredients to the flour mixture and stir just until moistened. Gently stir in the raspberries. Pour the batter into the prepared pan.
Bake your raspberry lemon loaf for 50 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Cool the loaf in the pan for 10 minutes. Then turn it out onto a wire rack to cool completely.
Bread baking tip:
If the loaf begins to brown during baking, cover the loaf lightly with a piece of foil until finished. This will prevent it from darkening too much.
When the bread has cooled completely, it’s okay to slice it. And then it’s ready to eat. Enjoy!
How to store a quick loaf bread:
If you want to store the whole loaf, wrap the loaf tightly in plastic wrap. Then wrap it again in foil or place in a freezer bag or an airtight container. You can freeze the loaf up to 3 months when stored in this way. If you want to freeze slices of bread, just drop each slice into a zip baggie; freeze and thaw out a slice at a time.
The Best Quick Loaf Recipes:
Raspberry Lemon Loaf
Ingredients
- 1¾ cups all-purpose flour
- ½ cup granulated white sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup low-fat lemon yogurt
- ¼ cup vegetable or canola oil
- 1 large egg
- 2 large egg whites
- 1 teaspoon finely grated lemon zest
- 1 cup fresh raspberries (or frozen)
Instructions
- Preheat the oven to 350°F. Spray a 9×5-inch loaf pan with non-stick spray and set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Set aside.
- In a medium bowl, whisk together the yogurt, oil, egg, egg whites, and lemon zest. Add the wet ingredients to the flour mixture and stir just until moistened. Gently stir in the raspberries.
- Pour the batter into the prepared pan and bake for 50 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Cool the loaf in the pan for 10 minutes. Then remove it from the pan to a wire rack, and let it cool completely before slicing.
Notes
- If the loaf begins to brown during baking, cover the loaf lightly with a piece of foil until finished. This will prevent it from darkening too much.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
