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Raspberry Lemon Loaf Recipe

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Carol Dodds of Aurora, Ontario shares this easy-to-prepare quick bread flavored with tangy lemon peel and fresh rasp berries. The loaf is refreshing as a snack, at breakfast...or any time of day.

This recipe is:

Healthy

Diabetic Friendly

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Raspberry Lemon Loaf Recipe

Prep: 15 min. Bake: 1 hour + cooling

Yield: 12 Servings

15 60 75

Ingredients

1-3/4 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 egg whites
1 cup lemon yogurt
1/4 cup canola oil
2 teaspoons grated lemon peel
1 cup fresh raspberries

Directions

In a large bowl, combine the dry ingredients. In another bowl, whisk together the egg, egg whites, yogurt, oil and lemon peel. Add to the dry ingredients just until moistened. Fold in the raspberries.
Transfer to an 8-in. x 4-in. loaf pan coated with cooking spray. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 1 loaf (12 slices).

Nutritional Analysis: One slice equals 176 calories, 6 g fat (1 g saturated fat), 50 mg cholesterol, 218 mg sodium, 26 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Originally published as Raspberry Lemon Loaf in Light & Tasty April/May 2004, p62

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Reviews for Raspberry Lemon Loaf (2)

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Raspberry Lemon Loaf

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Reviewed on Feb. 13, 2012 by kscart

So very good!

Reviewed on Jun. 06, 2011 by elizabethlove09

I love this bread, it is sooo good. I forgot to get the lemon yogurt at the store so i just substituted sour cream and the juice of 2 lemons. i also made it in mini loaf pans and just reduced the baking time. this recipe is absolutely delicious, will definitely make again.