{Well I’ve been saved by the grace of southern charm!}

Yep you are correct. That’s Miranda Lambert and this is HER recipe. Miranda is one of my favorite country singers and while I was laying out by the pool reading about countless workout routines and which lipstick will be in this season in my SELF magazine, I came across this fabulous recipe. I mean she’s a pretty good source too if you ask me, if she can eat this bread and still look the way she does, I’d say I found a winner!

The great thing about this recipe is that there is absolutely no oil and relatively little butter, while fat-free lemon yogurt is used as the perfect substitution. The combination of fresh raspberries, lemon zest and a touch of vanilla extract also make this bread ooze with flavor. It’s the perfect recipe for your next Sunday brunch and makes great leftovers to have with your Monday morning coffee. Hope you love this as much as we did!

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

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Instructions

Preheat oven to 350 degrees F.
Coat a 1-lb. loaf pan with cooking spray. Combine flour, 2/3 cup sugar, baking powder, baking soda and salt in a bowl. Combine yogurt, eggs, butter, zest and vanilla in a second bowl. Toss raspberries with remaining 1 Tbsp. sugar in a third bowl.
Fold yogurt mixture into dry mixture; stir to combine completely. Gently fold in raspberries. Scrape batter evenly into loaf pan. Bake until top is golden and springs back when you gently touch it, about 60 minutes. Serve warm and enjoy!