raspberry lemon bread

  • total time Total Time: 10m
  • servings Servings: 10
  • serving size Serving Size: 1 slice
  • level Level: easy
  • calories Calories: 290

2 cups all-purpose flour
1 cup sugar
1 ½ tsp baking powder
½ tsp baking soda
½ tsp kosher salt
1 tsp lemon zest, packed
1 5.3 oz container siggi’s 0% raspberry skyr
½ cup (1 stick) butter, melted and cooled
2 large eggs
2 Tbsp fresh lemon juice
1 tsp vanilla extract
1 cup raspberries

Calories 290, Protein 6g, Total Fat 11g, Saturated Fat 6g, Cholesterol 60mg, Sodium 240mg, Total Carbohydrates 43g, Sugars 22g

Preheat oven to 350* F. Butter and flour a loaf pan.

In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and lemon zest.

In a separate bowl, whisk together butter, siggi’s 0% raspberry skyr, eggs, vanilla extract, and lemon juice.

Make a well in the center of the dry ingredients and add the skyr mixture; stir until just combined. Fold in the raspberries.

Spoon the batter into the loaf pan and bake for 45-55 minutes, turning halfway, or until a toothpick or cake tester comes out clean.

Place loaf pan on a wire cooling rack for 30 minutes before removing the bread. Serve warm or at room temperature.

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