Ingredients
- 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
Instructions
- 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!
Notes
Serving Size: 1 slice • Calories: 239 • Fat: 6 g • Carbs: 40 g • Fiber: 2 g • Protein: 5 g • WW Points+: 6 pts
Oh wow, this recipe is a winner. The bread looks fantastic! I can just imagine all the fresh, vibrant flavors dancing around in my mouth. This is totally going on my to-do list 🙂 Thank you so much for sharing! Congratulations on the Top 9!
Really beautiful bread..so colorful and full of flavor! Congrats on top 9!
Congrats on top 9! Well deserved with this beauty! xx
Beautiful loaf of bread Kelly! Good thing you stumbled across the recipe, it sounds fabulous with the combination of raspberries and lemon! Such summery flavors!
Great pictures, such vibrant colors!!
This bread is great! Such pretty colors you have going on here…looks yummy!
What a gorgeous bread! The beautiful ink just pop right out of the bread 🙂
Love country music, and this bread looks amazing. She is one talented lady, huh! (So are you!)
Sounds amazingly delicious with lemon yogurt and raspberries, excellent!
That DOES look mighty tasty!