|
Lemon- Raspberry Bread
SUBMITTED by Carol, Aurora
1 egg
2 egg whites
1 cup lemon yogurt
1/4 cup canola oil
2 teaspoons grated lemon peel
1-3/4 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup fresh raspberries
(could use blueberries too)
In a large bowl, whisk together the egg, egg whites, yogurt, oil
and lemon peel. In a large bowl, combine the dry ingredients.
Add the dry ingredients just until moistened. Carefully fold in
the raspberries. Transfer to a greased 8 x 4-inch loaf pan. Bake
in 350 degree oven 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.
Slice warm or cooled bread.
|
|
