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Raspberry Lemon Loaf

Prep

Cook

Total

Yield 1 loaf

Ingredients

Instructions

  1. In a large bowl whisk together the dry ingredients with the lemon zest.
  2. In a small bowl combine the wet ingredients until well blended.
  3. Add the wet ingredients to the flour mixture and fold in the raspberries.
  4. Bake in a prepared loaf pan at 400º for 35-40 minutes or until a tester comes out clean.
  5. Cool in the pan for 10 minutes and then transfer to a wire rack to finish cooling.
  6. Slice and serve, store remaining bread in an air tight container in the refrigerator for up to 5 days.

Courses bread

Recipe by It Bakes Me Happy at http://itbakesmehappy.com/2011/09/raspberry-lemon-loaf.html