Well, I’ve been saved by the grace of southern charm!
Yes — that’s Miranda Lambert, and this is her recipe. Miranda is one of my favorite country singers, and while I was relaxing by the pool reading SELF magazine, I discovered this delightful recipe. It sounded like a winner: no oil, only a little butter, and fat-free lemon yogurt as a smart substitute. If she can enjoy this bread and still look the way she does, I figured it was worth trying.
The beauty of this loaf is its lightness: no oil and minimal butter thanks to fat-free lemon yogurt, which keeps the bread moist without weighing it down. Fresh raspberries, bright lemon zest and a touch of vanilla give the bread a lively, balanced flavor. It’s ideal for a Sunday brunch, and the slices are perfect with Monday morning coffee. We loved it and hope you will too.
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RECIPE
Raspberry-Lemon Yogurt Bread
Recipe adapted from Miranda Lambert
Yield: 10 servings 1x
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Ingredients
- 2 cups all-purpose flour
- 2/3 cup + 1 Tbsp sugar, divided
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup fat-free lemon yogurt
- 2 large eggs, lightly beaten
- 4 Tbsp unsalted light butter, melted and slightly cooled
- Grated zest of 1 lemon
- 1 tsp vanilla extract
- 2 cups fresh raspberries
Instructions
- Preheat the oven to 350°F (175°C).
- Coat a 1-lb. loaf pan with cooking spray. In a bowl, combine the flour, 2/3 cup sugar, baking powder, baking soda and salt. In a second bowl, whisk together the lemon yogurt, eggs, melted butter, lemon zest and vanilla. In a third bowl, toss the raspberries with the remaining 1 Tbsp sugar.
- Fold the yogurt mixture into the dry ingredients until just combined, then gently fold in the raspberries. Scrape the batter evenly into the prepared loaf pan. Bake until the top is golden and springs back when lightly touched, about 60 minutes. Let cool slightly, slice and serve warm.
Notes
Serving Size: 1 slice • Calories: 239 • Fat: 6 g • Carbs: 40 g • Fiber: 2 g • Protein: 5 g • WW Points+: 6 pts