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.