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.
Raspberry Lemon Loaf
Raspberry Lemon Loaf
Prep Time
15 min
Cook Time
60 min
Yield
1 loaf (12 slices)
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 large egg, room temperature
- 2 large egg whites, room temperature
- 1 cup lemon yogurt
- 1/4 cup canola oil
- 2 teaspoons grated lemon zest
- 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 zest. Add to the dry ingredients just until moistened. Fold in the raspberries.
- Transfer to an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts
1 slice: 176 calories, 6g fat (1g saturated fat), 50mg cholesterol, 218mg sodium, 26g carbohydrate, 1g fiber), 4g protein.
