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Raspberry Lemon Yogurt Bread Recipe

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4.2 from 14 reviews

This Raspberry Lemon Yogurt Bread is a delightful and moist loaf perfect for breakfast or a sweet snack. Made with a blend of whole wheat pastry flour and all-purpose flour, it balances wholesome ingredients with fresh raspberries and tangy lemon zest. The bread is enriched with creamy Greek yogurt and a hint of vanilla, then topped off with a simple lemon glaze that adds a refreshing citrus finish.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 60 minutes
  • Yield: 12 servings
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Dry Ingredients

  • 1 cup whole wheat pastry flour
  • 3/4 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Wet Ingredients

  • 3/4 cup plain Greek yogurt
  • 2 eggs (room temperature)
  • 1/4 cup butter (melted and cooled)
  • 3/4 cup cane sugar
  • 1/4 cup fresh lemon juice
  • Zest of 1 lemon
  • 2 tsp vanilla extract

Add-ins

  • 1 cup fresh raspberries

Glaze

  • 1/2 cup powdered sugar
  • 1 Tbsp fresh lemon juice

Instructions

  1. Prepare the pan. Preheat your oven to 350 degrees F. Grease a 9×5-inch loaf pan or line it with parchment paper, leaving an overhang for easy removal.
  2. Mix the dry ingredients. In a large mixing bowl, whisk together the whole wheat pastry flour, all-purpose flour, baking powder, baking soda, and salt until evenly combined.
  3. Mix the wet ingredients. In a separate bowl, whisk together the Greek yogurt, eggs, melted butter, cane sugar, lemon juice, lemon zest, and vanilla extract until smooth and creamy.
  4. Combine the batter. Pour the wet ingredients into the dry ingredients and gently stir with a rubber spatula until just combined. A few small streaks of flour are perfectly fine.
  5. Fold in raspberries. Gently fold in the fresh raspberries, being careful not to break too many berries to retain lovely raspberry ribbons throughout the loaf.
  6. Bake the bread. Transfer the batter to the prepared loaf pan and smooth the top. Bake for 45 to 50 minutes, or until the loaf is golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top browns too quickly, loosely tent the bread with foil during the last 10–15 minutes of baking.
  7. Cool the loaf. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
  8. Make the lemon glaze. Whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled bread before slicing and serving.

Notes

  • For best results, use room temperature eggs to ensure even mixing.
  • Handle raspberries gently during folding to prevent too much juice bleeding into the batter.
  • If you prefer a sweeter loaf, increase the cane sugar by a few tablespoons.
  • Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • This bread can also be frozen for up to 2 months; thaw before glazing.

Find it online: https://allcookedup.com/raspberry-lemon-yogurt-bread-recipe/