Raspberry Lemon Loaf is a lightly sweet quick bread bursting with fresh raspberries and lemon flavors makes a delicious breakfast or afternoon snack.
Today I just felt like baking, and since we had some fresh raspberries in the refrigerator I decided that is where I would start. I gathered up the usual suspects, preheated the oven and whipped of a batch of Raspberry Lemon Loaf. This quick bread has a fresh lemony accent that pairs well with the raspberries. It’s not too sweet, which makes for a good breakfast or a nice snack.
Even though the summer is fading and its September now, I’m trying to hold on to that summery feeling just a little bit longer. This bright bread recipe does just that. I hope you enjoy, happy baking!
Raspberry Lemon Loaf
Prep
Cook
Total
Yield 1 loaf
Ingredients
- 2 c flour
- ½ c sugar
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 c fresh raspberries
- 1 lemon, zest and juice
- 1 c milk
- 4 oz applesauce
- 1 egg
Instructions
- In a large bowl whisk together the dry ingredients with the lemon zest.
- In a small bowl combine the wet ingredients until well blended.
- Add the wet ingredients to the flour mixture and fold in the raspberries.
- Bake in a prepared loaf pan at 400º for 35-40 minutes or until a tester comes out clean.
- Cool in the pan for 10 minutes and then transfer to a wire rack to finish cooling.
- Slice and serve, store remaining bread in an air tight container in the refrigerator for up to 5 days.
Courses bread
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