Rasperry Lemon Bread

contributed by Laurel Turner

Vegetable oil cooking spray
2 cups all-purpose flour
2/3 cup + 1 Tbsp sugar, divided
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup fat-free lemon yogurt
2 large eggs, lightly beaten
4 Tbsp unsalted light butter, melted and slightly cooled
Grated zest of 1 lemon
1 tsp. vanilla extract
2 cups fresh raspberries

Preheat oven to 350 degrees F.  Coat a 1-lb. loaf pan with cooking spray.  Combine flour, 2/3 cup sugar, baking powder, baking soda and salt in a bowl.  Combine yogurt, eggs, butter, zest and vanilla in a second bowl.  Toss raspberries with remaining 1 Tbsp. sugar in a third bowl.

Fold yogurt mixture into dry mixture; stir to combine completely.  Gently fold in raspberries.  Scrape batter evenly into loaf pan.  Bake until top is golden and springs back when you gently touch it, about 60 minutes.  Serve warm and enjoy!

Laurel’s note: I enjoy making this bread…so simple and easy and versatile..Ive substituted blueberries for the raspberries and it does just fine…Id like to try strawberry but havent gotten that gutsy yet !


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