October 16, 2014

Raspberry Lemon Bread

3-1/2 cups flour
1 cup sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
4 eggs
2 cups lemon yogurt
1/2 cup canola oil
4 tsp. grated lemon peel
2 cups fresh raspberries

1.  Preheat oven to 350℉.  In a large bowl combine the flour, sugar, baking powder, baking soda and salt.  Set aside.

2.  In another bowl whisk together the yogurt, eggs, oil, and lemon peel.  Add the wet ingredients to the dry ingredients and stir just until moistened.  Gently fold in the raspberries.

3.  Bake in two 8 inch x 4 inch loaf pans that are sprayed with nonstick cooking spray.  Bake until toothpick inserted in center of bread comes out clean.  Mine took 45 minutes.  Original recipe said 60-65 minutes.  Cool for 10 minutes before removing from pan to cool completely.

Yield 2 loaves (about 12 slices each)

From Taste of Home

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