Raspberry-Lemon Yogurt Bread
Ingredients
Dry Ingredients
-
2
cups
all-purpose flour
-
⅔
cup
sugar
-
1
tsp
baking powder
-
1
tsp
baking soda
-
½
tsp
salt
Wet Ingredients
-
1
cup
fat-free lemon yogurt
-
2
large
eggs, lightly beaten
-
4
Tbsp
unsalted light butter, melted and slightly cooled
-
1
Tbsp
grated zest of lemon
-
1
tsp
vanilla extract
Fruits
Instructions
- Preheat the oven to 350°F.
- Coat a 1-lb loaf pan with cooking spray.
- In a bowl, combine the flour, ⅔ cup of sugar, baking powder, baking soda, and salt.
- In a separate bowl, mix the yogurt, eggs, melted butter, lemon zest, and vanilla.
- In a third bowl, toss the raspberries with the remaining 1 Tbsp of sugar.
- Fold the yogurt mixture into the dry ingredients until combined.
- Gently fold in the raspberries.
- Scrape the batter into the loaf pan and bake for about 60 minutes until the top is golden and springs back when touched.
- Serve warm and enjoy!
Nutrition Facts (estimated)
Servings
10
Calories
239
Total fat
6g
Total carbohydrates
40g
Total protein
5g
Sodium
0mg
Cholesterol
0mg
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