Description
This Raspberry Lemon Bread is incredibly moist and flavorful, made healthier with coconut oil and Greek yogurt! Bursting with fresh raspberries and bright lemon zest, it’s perfect for breakfast, brunch, or a snack.
Ingredients
Scale
- 2 cups (250g) all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Zest of 1 large lemon
- 1/2 cup (118ml) coconut oil, melted and cooled slightly
- 3/4 cup (150g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup (120ml) unsweetened vanilla almond milk (or other milk), room temperature
- 1/2 cup 0% plain Greek yogurt, room temperature
- 1 1/2 cups fresh raspberries
Instructions
- Preheat Oven and Prepare Pan: Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan with coconut oil or cooking spray. Lightly flour the pan or line the bottom (and optionally sides) with parchment paper for easy removal. Set aside.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and lemon zest until well combined. Set aside.
- Combine Wet Ingredients: In a separate large bowl, whisk together the melted (and slightly cooled) coconut oil and granulated sugar until smooth. Whisk in the room-temperature eggs one at a time, then whisk in the vanilla extract and almond extract.
- Add Milk & Yogurt: Whisk the room-temperature almond milk and Greek yogurt into the wet ingredients until thoroughly combined and smooth.
- Fold in Raspberries: Gently fold the fresh raspberries into the wet ingredient mixture.
- Combine Wet and Dry: Add the dry ingredients to the wet ingredients. Stir with a rubber spatula until just combined. Be careful not to overmix; a few streaks of flour are okay.
- Bake: Pour the batter into the prepared loaf pan and spread it evenly. Bake for 55-60 minutes, or until the edges are golden, the top is firm, and a wooden toothpick inserted into the center comes out clean. If the top starts to brown too quickly, loosely tent the pan with aluminum foil for the last 10-15 minutes of baking.
- Cool: Let the bread cool in the pan on a wire rack for 15-20 minutes before carefully removing it from the pan. Let it cool completely on the wire rack before slicing.
- Serve
Notes
- Measuring Flour: Spoon and level the flour for accuracy, or weigh it.
- Room Temperature Ingredients: Using room-temperature eggs, milk, and yogurt helps the batter mix evenly.
- Coconut Oil: Ensure the coconut oil is melted but slightly cooled. Other neutral oils like canola or vegetable oil can be substituted.
- Raspberries: Use fresh raspberries for best results. If using frozen, do not thaw them first, and gently fold them in at the very end (they may bleed color into the batter). You might need a few extra minutes of baking time.
- Do Not Overmix: Mix the batter just until the flour disappears to keep the bread tender.
- Cooling: Cooling completely before slicing prevents the bread from crumbling.
- Storage: Store leftover bread tightly wrapped at room temperature for up to 3 days or in the refrigerator for up to a week.