Ingredients
Scale
- 1 ½ cups gluten-free flour blend
- 2 large eggs
- ½ cup yogurt (or dairy-free alternative)
- ⅓ cup oil
- ½ cup sugar
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1 tsp baking powder
- 1 cup raspberries (fresh or frozen)
Instructions
- Preheat oven to 350°F and grease a loaf pan.
- Mix wet ingredients in one bowl and dry ingredients in another.
- Combine the wet and dry mixtures until just combined.
- Toss raspberries in a little flour, then gently fold them into the batter.
- Pour batter into the greased loaf pan.
- Bake for 45–50 minutes, or until a toothpick comes out clean.
- Cool completely before slicing for best texture.
Notes
For best results, use a flour blend that contains xanthan gum. Toss raspberries in flour to prevent sinking. Let the bread cool fully to avoid a gummy texture. Freeze slices for longer storage.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg