This Raspberry Lemon Loaf is a tender, bright quick bread studded with raspberries and bright lemon flavor — so good you’ll hardly believe it’s low in fat.
I bake banana bread often, and zucchini bread is another family favorite. When raspberries are in season we always reach for this raspberry lemon loaf — the tart lemon complements the sweet-tart berries and produces a wonderfully tender crumb.
Ingredients needed:
- 1 3/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup low-fat lemon yogurt
- 1/4 cup vegetable or canola oil
- 1 large egg
- 2 large egg whites
- 1 teaspoon finely grated lemon zest
- 1 cup fresh raspberries (or frozen)
How to make Raspberry Lemon Loaf:
Preheat the oven to 350°F. Spray a 9 x 5-inch loaf pan with non-stick spray and set aside.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. In a medium bowl, whisk together the lemon yogurt, oil, egg, egg whites and lemon zest. Add the wet ingredients to the dry ingredients and stir just until combined — avoid overmixing. Gently fold in the raspberries, then pour the batter into the prepared pan.
Bake for about 50 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, tent the loaf loosely with foil for the remainder of the baking time. Cool the loaf in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before slicing.
Bread baking tip:
To prevent over-browning, cover the loaf lightly with foil if it darkens before the center is fully baked.
Once the loaf is fully cooled, slice and serve. The slices are lovely for breakfast, an afternoon snack, or a light dessert.
How to store a quick loaf bread:
Wrap the whole loaf tightly in plastic wrap, then in foil or place it in a freezer bag or airtight container. Properly wrapped, the loaf can be frozen up to 3 months. To freeze individual slices, place slices in zip-top bags and freeze — thaw one slice at a time as needed.
Recipe notes and details
- Prep time: 15 mins
- Cook time: 50 mins
- Total time: 1 hr 5 mins
- Yields: 12 servings (about 1 slice per serving)
- Nutrition (approx. per serving): 172 kcal, 27 g carbs, 4 g protein, 6 g fat.
Instructions (summary)
- Preheat oven to 350°F and prepare a 9×5-inch loaf pan with nonstick spray.
- Whisk flour, sugar, baking powder, baking soda and salt in a large bowl.
- Whisk yogurt, oil, egg, egg whites and lemon zest in a medium bowl. Combine with dry ingredients until just moistened.
- Fold in raspberries, pour into pan, and bake 50 minutes or until a toothpick comes out clean.
- Cool 10 minutes in pan, then transfer to a wire rack to cool completely before slicing.
Enjoy this bright, tender loaf whenever you want a simple, flavorful quick bread that balances lemon and raspberry perfectly.