Greek Yogurt-Raspberry Loaf
Nonstick cooking spray
1 ½ c
1 ½ tsp
fine sea salt
coconut oil, melted
1 ¼ c
full-fat Greek yogurt
Coarse sugar, for sprinkling
This is a super-moist, almost cake-like or coffee cake–like breakfast loaf. A fruity, moist, tangy, sweet, anytime snack that’s perfect with your morning coffee or afternoon tea.
- Preheat the oven to 350ºF. Grease a 9 by 5-inch loaf pan.
- In the bowl of a stand mixer fitted with the whisk attachment, combine the flour, granulated sugar, baking powder, and salt. Mix well on low speed. Add the eggs and coconut oil and mix until just combined. Add the yogurt and mix until just combined. Add the raspberries and lemon zest. Gently mix just to distribute the raspberries. Don't overmix-you don't want to smash the raspberries too much (but a little smashing is okay).
- Pour the batter into the prepared loaf pan, spreading it evenly with a spatula, and sprinkle the top with coarse sugar. Bake for 40 to 45 minutes, until golden brown and the center springs back when touched. Cover it with foil for the last 15 minutes of baking if the top is getting too brown. Store wrapped in foil at room temperature.
Reprinted with permission from Sunny-Side Up, copyright © 2019 by Waylynn Lucas. Published by Rodale, an imprint of Penguin Random House LLC. Photographs copyright © 2019 by Aubrie Pick