A light, moist fluffy lemon flavored bread that is chock full of raspberries and topped with a lemon glaze.
Author: Jennifer Drummond
Recipe type: Quick Bread
Cuisine: American
Serves: 12 - 15slices
Ingredients
1-3/4 cups all-purpose flour
¾ cup sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons grated lemon peel
2 eggs
1 teaspoon vanilla extract
1 cup plain yogurt
¼ cup canola oil
¼ cup non-fat milk
1 lemon, juiced
1 cup fresh raspberries
Glaze:
½ cup powdered sugar
2 tbsp. lemon juice
Instructions
Preheat oven to 350 degrees
Spray a loaf pan or 3 mini loaf pans with cooking spray; set a side
In a bowl, add flour, sugar, baking powder, baking soda, salt and lemon zest; mix until combined.
In a large bowl, add eggs, vanilla extract, yogurt, canola oil, milk, lemon juice and lemon zest; mix until well combined.
Slowly mix in flour mixture, just until combined. Stir in raspberries.
Pour mixture into prepared baking pan or pans (if using mini-loaf pans, fill ¾ way in each pan). Bake for 50 - 60 minutes for single loaf pan or 30-35 minutes for mini loaf pans, until center of bread comes out clean with a toothpick.
Cool for about 10 minutes. Take bread out of pan and place on cooling rack to cool completely.
Once bread is cooled. In a bowl, add powdered sugar and lemon juice. Whisk together until smooth. Drizzle over the top of the bread.
Notes
I did not use all of the glaze on my loafs. I also made 3 mini loaves.