Raspberry-Lemon-Yogurt Bread

I love bread.  I really do.  I couldn’t do the whole Atkins thing.  Carbs are my thing.  Don’t judge. 

I was in the mood for some homemade bread this past week-end and I saw a recipe in Self magazine for a Raspberry-Lemon-Yogurt Bread.  It sounded healthy-ish so I decided to try it.

If you’ve been following this blog for awhile, you may know that I’m kind of a disaster in the kitchen when it comes to meals….the husband is the cook in this house.  I, however, can bake up a storm….look at this baked to perfection bread…

Summer To Do (16)pn 


  • 2 cups all-purpose flour
  • 2/3 cup plus 1 tbsp. sugar, divided
  • 1 tsp baking powder
  • 1tsp baking soda
  • 1/2 tsp salt
  • 1 cup nonfat lemon yogurt
  • 2 large eggs, lightly beaten
  • 4 tbsp. unsalted butter, melted and slightly cooled
  • grated zest of 1 lemon
  • 1 tsp vanilla extract
  • 2 cups fresh raspberries

How do you bake it on up?

  • Heat oven to 350 degrees.
  • Coat a 1 lb loaf pan with cooking spray.
  • Combine flour, 2/3 cup sugar, baking powder, baking soda, and salt in a bowl.
  • Combine yogurt, eggs, butter, zest, and vanilla in a second bowl.
  • Toss raspberries with remaining 1 tbsp. sugar in a third bowl…so many dishes.
  • Fold yogurt mixture into dry mixture; stir to combine completely.
  • Gently fold in raspberries.
  • Scrape batter evenly into loaf pan.
  • Bake until top is golden and springs back when you gently touch it (~65 minutes)
  • Enjoy

Our Review/Changes We Would Make:

  • The lemon bread component was really good.  Good flavor and texture.
  • We would cut the raspberries up.  We folded them in whole and they just turned to mush in the bread.  I think it would be better with blueberries.  Nate hates blueberries so he disagrees.
  • I used my new Pampered Chef mini loaf pan (darn co-workers and their parties). I was pleased at how well the stoneware baked the bread.  Fancy.
    • This recipe made 3 loaves in this pan.  Hopefully the other two freeze well.  The ability to make little loaves was the main reason I purchased this pan. We try to eat fairly healthy (as in no sugary stuff) during the week and then we eat whatever we want on the week-ends. My co-workers will probably hate this pan because whatever “sweet stuff” we have left over from the week-end goes into work.  Poor co-workers!

  • We’ll definitely make this bread again!

What’s your favorite bread recipe?  Do share! 

Linking up to: Little Brick Ranch, Sweet as Sugar Cookies