Lemon Raspberry Bread

I love anything lemon!

Awhile back I made some homemade Limoncello,  and had lots of lemon juice to use for other things.

This bread was top on my list.

I used the basic recipe from Key Ingredient for their Blueberry Lemon Loaf, making a few minor changes.

I love that combination, but I have to say that raspberries are one of my most favorite fruits, and I had some really tasty ones on hand.

It turned out so yummy..and so darn PRETTY!!

 Lemon Raspberry Bread

bread

1 1/2 cups flour 

2 teaspoons baking powder

1/2 teaspoon salt

1 cup plain yogurt

1/2 Tablespoon fresh lemon juice

1 cup sugar

3 large eggs

2 teaspoons lemon zest

1/2 teaspoon vanilla extract

1/2 cup vegetable oil

1 1/2 cups fresh raspberries

glaze

1 cup powdered sugar

5 Tablespoons fresh lemon juice

Preheat oven to 350 degrees.

Spray bottom and sides of a loaf pan (or 4 mini loaf pans) with non-stick cooking spray.

For bread, Whisk together dry ingredients and set aside.

In your stand mixer combine all of the wet ingredients, slowly add the dry ingredients in, combining slowly.

When fully combined, gently fold in the raspberries.

Place in loaf pan(s) to bake.

Small loaves baked in about 35 minutes.

Large loaf will take about 50 minutes.

Use a toothpick test in center to see if bread is done.

For glaze: Whisk together powdered sugar and lemon juice.

.

Drizzle over warm bread.

Yum.