{Well I’ve been saved by the grace of southern charm!}
Yep you are correct.  That’s Miranda Lambert and this is HER recipe.  Miranda is one of my favorite country singers and while I was laying out by the pool reading about countless workout routines and which lipstick will be in this season in my SELF magazine, I came across this fabulous recipe.  I mean she’s a pretty good source too if you ask me, if she can eat this bread and still look the way she does, I’d say I found a winner!
The great thing about this recipe is that there is absolutely no oil and relatively little butter, while fat-free lemon yogurt is used as the perfect substitution.  The combination of fresh raspberries, lemon zest and a touch of vanilla extract also make this bread ooze with flavor.  It’s the perfect recipe for your next Sunday brunch and makes great leftovers to have with your Monday morning coffee.  Hope you love this as much as we did!


Raspberry-Lemon Yogurt Bread

Recipe adapted from Miranda Lambert

Yield: 10 servings 1x


  • 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


  1. Preheat oven to 350 degrees F.
  2. 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.
  3. 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!


Serving Size: 1 slice • Calories: 239 • Fat: 6 g • Carbs: 40 g • Fiber: 2 g • Protein: 5 g • WW Points+: 6 pts

If you make this recipe, share a photo on Instagram and tag it #EatYourselfSkinny . I love seeing what you made!

As a self-proclaimed foodie and fitness enthusiast, I have a passion for cooking and a huge desire to show that living a healthy lifestyle can actually be easy and fun!  Feel free to use the meal guide above to find your new favorite meal ideas or the dietary guides to the right to narrow things down even more!

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  1. Anonymous says:

    Just stumbled upon this recipe from tastespotting, even if I’m really behind. I made it with a tart raspberry yogurt (came in my CSA!), substituted raspberries with blueberries (also already had this), and added the juice of a lemon to add the lemony touch. SO GOOD!

  2. Amalia says:

    This looks so delicious! I love healthier options for dessert or a treat for breakfast and this gets the job done for sure! I love this recipe, thanks for sharing 🙂

  3. Ruth @ Spring of a Curiouseed says:

    I love quick breads, especially with fruit! yum 🙂

  4. Jill Colonna says:

    Adore the look of this bread, Kelly – these colours are wonderful and definitely brighten up a dull day!

  5. Laura @ Sprint 2 the Table says:

    Looks deliciously moist! Great idea using the flavored yogurt – I always use plain.

  6. Shannon says:

    In the oven now! It did ooze over the edge of the pan and into my oven! Just be cautious, I would use a little less of everything next time(or a bigger pan.) Or maybe less baking powder/soda? I’m not much of baker so I’m not sure. The batter tasted great though! Can’t wait until it’s finished.

  7. weinsteinrocks says:

    Yay! Finally, a recipe on Food Buzz that has the nutritional information. This recipe looks fantastic….I can’t wait to try it. Thanks! leslie