While this bakes up perfectly into a beautiful loaf, I found this sort of blah, lacking in flavor. This is a moist bread, with a tender crumb, a subtle hint of lemon and a punch of flavor with the raspberries, but the batter itself needs something to liven it up. Looking at the ingredient list, I noticed it called for less sugar than other similar breads, so I upped it to 3/4 up--and if I were to make it again I would add even more, and make it a full cup. I didn't have yogurt, so I used 1 T. of lemon juice and enough half and half to equal 1 cup--it worked just fine. After tasting the bread and realizing it needed a flavor boost, I glazed it with 1/2 c. powdered sugar mixed with 2 tsp. grated lemon zest and enough lemon juice until drizzling consistency. While the glaze was a definite improvement, I still thought the bread overall was "ho-hum."
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