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Make the BEST Raspberry Lemon Yogurt Bread with fresh raspberries, protein-packed Greek yogurt, and bright lemon flavor. This moist, wholesome quick bread is perfect for breakfast, brunch or dessert!
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5 from 1 vote

Raspberry Lemon Yogurt Bread

Make the BEST Raspberry Lemon Yogurt Bread with fresh raspberries, protein-packed Greek yogurt, and bright lemon flavor. This moist, wholesome quick bread is perfect for breakfast, brunch or dessert!
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: Raspberry Lemon Yogurt Bread
Servings: 12

Ingredients

  • 1 cup whole wheat pastry flour
  • 3/4 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup plain Greek yogurt
  • 2 eggs room temperature
  • 1/4 cup butter melted and cooled
  • 3/4 cup cane sugar
  • 1/4 cup fresh lemon juice + zest of 1 lemon
  • 2 tsp vanilla extract
  • 1 cup fresh raspberries

For the Lemon Glaze:

Instructions

  • Prepare the pan. Preheat your oven to 350 degrees F. Grease a 9x5-inch loaf pan or line it with parchment paper, leaving an overhang for easy removal.
  • Mix the ingredients. In a large mixing bowl, whisk together the whole wheat pastry flour, all-purpose flour, baking powder, baking soda, and salt until evenly combined. In a separate bowl, whisk together the Greek yogurt, eggs, melted butter, cane sugar, lemon juice, lemon zest, and vanilla extract until smooth and creamy.
  • Combine the batter. Pour the wet ingredients into the dry ingredients and gently stir with a rubber spatula until just combined. A few small streaks of flour are perfectly fine.
  • Fold in the raspberries. Gently fold in the fresh raspberries. Don’t worry if a few berries break apart while mixing, they’ll create beautiful ribbons of raspberry throughout the loaf.
  • Bake the bread. Transfer the batter to the prepared loaf pan and smooth the top. Bake for 45 to 50 minutes, or until the loaf is golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top begins browning too quickly, loosely tent the bread with foil during the last 10–15 minutes.
  • Cool. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
  • Make the lemon glaze. Whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled bread before slicing and serving.

Nutrition

Serving: 1 slice | Calories: 183kcal | Carbohydrates: 31.2g | Protein: 4.4g | Fat: 4.9g | Saturated Fat: 2.7g | Cholesterol: 41.2mg | Sodium: 72mg | Fiber: 2g | Sugar: 16.3g