Indulge in a vibrant, citrus-infused treat that balances southern charm with a nutrient-conscious profile, swapping heavy oils for protein-rich lemon yogurt and antioxidant-packed berries.
Ingredients
- 2 cups all-purpose flour
- 2/3 cup + 1 Tbsp organic cane sugar, divided
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. fine sea salt
- 1 cup fat-free lemon yogurt (probiotic-rich)
- 2 large eggs, lightly beaten
- 4 Tbsp unsalted light butter, melted and cooled
- Grated zest of 1 organic lemon
- 1 tsp. pure vanilla extract
- 2 cups fresh raspberries (fiber-dense)
Recommended Ingredients:
Pure Vanilla Extract: [View on Amazon]
*Expert Tip: Real vanilla enhances the natural sweetness of the raspberries without the need for excess processed sugars.
Non-Stick Loaf Pan: [View on Amazon]
*Expert Tip: A high-quality pan ensures even heat distribution for an insulin-friendly, consistent bake.
Instructions
- Preheat your oven to 350 degrees F (175 degrees C).
- Prepare a 1-lb. loaf pan by coating it lightly with an olive oil or coconut oil cooking spray.
- Dry Mix: In a large mixing bowl, whisk together the flour, 2/3 cup sugar, baking powder, baking soda, and salt.
- Wet Mix: In a separate bowl, whisk the lemon yogurt, eggs, melted light butter, lemon zest, and vanilla extract until smooth.
- Fruit Prep: In a small third bowl, gently toss the fresh raspberries with the remaining 1 Tbsp of sugar to prevent them from sinking to the bottom.
- Combine: Fold the yogurt mixture into the dry ingredients, stirring just until combined. Carefully fold in the sugared raspberries, being mindful not to crush the delicate fruit.
- Bake: Transfer the batter into the prepared loaf pan. Bake for approximately 60 minutes, or until the top is golden and the loaf springs back when lightly touched. Serve warm for a nutrient-dense breakfast or snack.
Kitchen Tech: Using a silicone spatula for the final “folding” step ensures the raspberries remain whole, providing bursts of fresh antioxidants in every slice while maintaining the bread
Professional Notes
Store slices in an airtight container at room temperature for up to 2 days. For extended freshness, refrigerate for up to 5 days to preserve the moisture provided by the yogurt.
This bread freezes beautifully. Wrap individual slices in parchment paper and place them in a freezer-safe bag. Thaw at room temperature for a quick, insulin-friendly morning treat on the go.
