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Lemon Raspberry Sweet Quick Bread
Lemon Raspberry Sweet Quick Bread - quick and easy sweet bread with fresh raspberries and a hint of lemon.
Prep Time
15
minutes
mins
Cook Time
40
minutes
mins
Total Time
55
minutes
mins
Course:
Breakfast
Cuisine:
American
Keyword:
lemon quick bread
Servings:
1
loaf
Calories:
2448
kcal
Author:
Anna
Ingredients
2
cups
all-purpose flour
1
teaspoon
and ½ baking powder
½
teaspoon
baking soda
1
cup
granulated sugar
½
teaspoon
salt
1
cup
buttermilk
1
teaspoon
pure vanilla extract
¼
cup
vegetable oil
1
large egg
2
teaspoons
lemon zest
1
Tablespoon
fresh lemon juice
1
cup
fresh or frozen raspberries
US Customary
-
Metric
Instructions
Preheat oven to 350 degrees F.
Grease and flour (or line with parchment paper) a 9" by 5" loaf pan. Set aside.
In a large mixing bowl, whisk together flour, baking powder, baking soda, sugar and salt.
Add raspberries and toss to coat all berries in the flour mixture. This will prevent them from sinking to the bottom.
In another mixing bowl, whisk together buttermilk, lemon juice, lemon zest, vanilla, oil and egg.
Add the wet ingredients to the dry ingredients and stir until all of the flour mixture is incorporated. Do not overmix.
Pour the batter into the prepared pan.
Bake the bread for 40 to 45 minutes, OR until the top is golden brown and the toothpick inserted in the center comes out clean.
Cool for 10 minutes in the pan. Invert onto a cooling rack and cool completely.
Nutrition
Calories:
2448
kcal
|
Carbohydrates:
421
g
|
Protein:
40
g
|
Fat:
69
g
|
Saturated Fat:
50
g
|
Cholesterol:
190
mg
|
Sodium:
2036
mg
|
Potassium:
1237
mg
|
Fiber:
14
g
|
Sugar:
218
g
|
Vitamin A:
635
IU
|
Vitamin C:
42.4
mg
|
Calcium:
541
mg
|
Iron:
13.5
mg