Quick and Easy Lemon Raspberry Bread is such a nice treat.
Sometimes I just want something sweet. I made this for breakfast yesterday morning and it was a big hit here in our house. We love lemons and raspberries and the combination is a delight. This break was very easy to make. It’s a bit high on the SmartPoints coming in at 9 which is a little more then I generally allot for my breakfast but it was honestly worth it for this treat. I suggest serving it warm.
Quick and Easy Lemon Raspberry Bread
www.skinnymerecipes.com
Serves: 12, Calories 205, Fat 9 g, Saturated Fat 5 g, Carbs 28 g, Fiber 1 g, Net Carbs 27 g, Sugars 18 g, Protein 3 g, Weight Watchers Points Plus: 6 pts, Weight Watcher’s SmartPoints: 9 pts
Ingredients:
- 1/2 cup room temperature butter
- 1 cup sugar
- 2 eggs
- 1 1/4 cups all purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup lemon yogurt, (vanilla yogurt will do if you can’t find lemon)
- 1/2 teaspoon vanilla extract
- 1 lemon zested
- Small container of fresh raspberries (a little more than 1 cup)
Directions:
Preheat oven to 350 degrees F.
In a large mixing bowl, cream together butter and sugar.
Add eggs one at time and mix until blended.
In a medium bowl, mix together the flour, salt, baking powder and baking soda. Add half of that mixture to the creamed butter/sugar.
In a small bowl, mix together the yogurt, vanilla and lemon zest. Add half of that to the creamed butter / sugar mixture.
Add the remaining flour mixture to the bowl and blend in then add the remaining yogurt mixture and blend in.
Fold in raspberries gently, some will squish but there’s no helping that. Just do this as gently as possible.
Generously spray a bread loaf pan with cooking spray. Pour batter into the pan and bake for 50 – 55 minutes. The bread is done when a toothpick comes out clean.
Allow to cool before cutting.
- ½ cup room temperature butter
- 1 cup sugar
- 2 eggs
- 1¼ cups all purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ cup lemon yogurt, (vanilla yogurt will do if you can't find lemon)
- ½ teaspoon vanilla extract
- 1 lemon zested
- Small container of fresh raspberries (a little more than 1 cup)
- In a large mixing bowl, cream together butter and sugar.
- Add eggs one at time and mix until blended.
- In a medium bowl, mix together the flour, salt, baking powder and baking soda. Add half of that mixture to the creamed butter/sugar.
- In a small bowl, mix together the yogurt, vanilla and lemon zest. Add half of that to the creamed butter / sugar mixture.
- Add the remaining flour mixture to the bowl and blend in then add the remaining yogurt mixture and blend in.
- Fold in raspberries gently, some will squish but there's no helping that. Just do this as gently as possible.
- Generously spray a bread loaf pan with cooking spray. Pour batter into the pan and bake for 50 - 55 minutes. The bread is done when a toothpick comes out clean.
- Allow to cool before cutting.
Loading...
Hello and thank you for visiting SkinnyMeRecipes. I started this Blog at the end of 2015 because I've been working on losing weight myself and wanted to share some of my recipes with you. Please leave comments and subscribe to the page to get weekly emails showing you what's new on the site. 
