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Raspberry Lemon Loaf

 Raspberry Lemon Loaf
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.
12 ServingsPrep: 15 min. Bake: 1 hour + cooling

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 Facts: One slice equals 176 calories, 6 g fat (1 g saturated fat), 50 mg cholesterol, 218 mg sodium, 26 g carbohydrate, 1 g fiber,

2 of 2

Raspberry Lemon Loaf (continued)

Nutritional Facts: 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.