Friday, September 30, 2011

Weekend Recipe

Miranda Lambert's Raspberry-Lemon-Yogurt Bread

Serves 10


  • Vegetable oil cooking spray
  • 2 cups all-purpose flour
  • 2/3 cup plus 1 tbsp sugar, divided
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup nonfat lemon yogurt
  • 2 large eggs, lightly beaten
  • 4 tablespoons unsalted butter, melted and slightly coole d
  • Grated zest of 1 lemon
  • 1 teaspoon vanilla extract
  • 2 cups fresh raspberries


  1. Heat oven to 350°. Coat a 1-lb loaf pan with cooking spray. Combine flour, 2/3 cup sugar, baking powder, baking soda and salt in a bowl. Combine yogurt, eggs, butter, zest and vanilla in a second bowl. Toss raspberries with remaining 1 tbsp sugar in a third bowl. Fold yogurt mixture into dry mixture; stir to combine completely. Gently fold in raspberries. Scrape batter evenly into loaf pan. Bake until top is gol den and springs back when you gently touch it, 65 minutes.

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