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Raspberry Lemon Loaf

"Carol Dodds of Aurora, Ontario shares this easy-to-prepare quick bread flavored with tangy lemon peel and fresh rasp berries. The loaf is refreshing as a snack, at breakfast...or any time of day."
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Ingredients

1 h 15 m servings
Original recipe yields 12 servings

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Directions

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  1. In a large bowl, combine the dry ingredients. In another bowl, whisk together the egg, egg whites, yogurt, oil and lemon peel. Add to the dry ingredients just until moistened. Fold in the raspberries.
  2. Transfer to an 8-in. x 4-in. x 3-in. loaf pan coated with nonstick cooking spray. Bake at 350 degrees F for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Footnotes

  • Nutritional Analysis: One slice equals 176 calories, 6 g fat (1 g saturated fat), 50 mg cholesterol, 218 mg sodium, 26 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

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Reviews

Read all reviews 21
  1. 25 Ratings

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Most helpful positive review

I gave this 5 stars even though I modified it quite a bit -it was just light and wonderful and exactly what I was looking to take to a friends house as a thank-you gift. My changes: 2 full eggs...

Most helpful critical review

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 ...

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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 ...

I gave this 5 stars even though I modified it quite a bit -it was just light and wonderful and exactly what I was looking to take to a friends house as a thank-you gift. My changes: 2 full eggs...

This bread is wonderful! I love the delicate lemon flavor that the peel and the yogurt impart. It is not too dense and the bread is so attractive with the raspberries in every slice. If you pref...

YUM!! Normally I will make a recipe exactly as written (at least the first time I make it), but I didn't feel like running to the store for lemon yogurt so I used plain with the juice of a large...

I LOVE this bread! I added 1/2 cup more raspberries and all the zest from the lemon instead of just the 2 tspn. Those slight changes really made it even more tart and fresh. I had to bake it a l...

Great recipe. I didn't have yogurt, so I used a cup of fat-free Lactaid milk and two tablespoons of lemon juice. Also, I used frozen raspberries. Using a dark, non-stick pan the bake time was...

Following some of the other reviews I decided to tweak this recipe a little to try and make it a little sweeter and more of a lemon flavour. I only had frozen raspberries so used those. I did ...

This was pretty good. Subtle lemon flavor and a very nice texture. Moist for several days in the fridge!

This was okay. Like another reviewer, I thought it should be sweeter too. It definitely needs a glaze the way the recipe reads now.