Here’s a super easy (and yummy) loaf recipe for a sweet breakfast treat or a perfect pairing with afternoon tea : )
Ingredients:
1 1/4 cups all-purpose flour
1/2 cup whole wheat flour
1/2 cup granulated sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup lemon-flavoured yogurt
1/4 cup vegetable oil
2 eggs
1 tsp grated lemon zest
1 cup fresh or frozen rapberries
1. Preheat oven to 350F. Spray a 9 x 5-inch loaf pan with cooking spray, set aside.
2. In a large bowl, combine both flours, sugar, baking powder, baking soda and salt. Set aside.
3. In a medium bowl, whisk together yogurt, oil, eggs, and lemon zest.
(If you can’t find lemon yogurt, use vanilla yogurt then add 2 tbsp freshly squeezed lemon juice to the wet ingredients and increase lemon zest from 1 tsp to 2 tsp.)
4. Add wet ingredients to dry ingredients and stir just until moistened.
5. Gently fold in raspberries.
6. Pour batter into prepared pan and bake for 50 minutes, or until a wooden pick inserted in center of loaf comes out clean. Cool loaf in pan for 10 minutes, remove and let cool completely on a wire rack before slicing.
Recipe from “The LooneySpoons Collection” by Janet & Greta Podleski, page 302
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