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Lemon Raspberry Quick Bread
Baking with canola oil has its health benefits. Using whole-wheat flour, wheat germ, and alternatives such as canola oil and fat free sour cream make this Lemon Raspberry Quick Bread heart healthy. It also includes a generous amount of raspberries making this loaf delicious and moist for an easy breakfast or paired with a hot cup of tea.
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Ingredients
Lemon Raspberry Quick Bread
- canola oil cooking spray
- 1 cup all-purpose flour (250 mL)
- 1 cup whole-wheat flour (250 mL)
- 2 Tbsp wheat germ (30 mL)
- 2 tsp baking powder (10 mL)
- 3/4 cup granulated sugar (175 mL)
- 1/2 cup skim milk (125 mL)
- 1/2 cup fat free sour cream (125 mL)
- 1/3 cup canola oil (75 mL)
- 1/4 cup lemon juice (60 mL)
- 1 egg
- 1 Tbsp lemon zest (15 mL)
- 2 Tbsp all-purpose flour (30 mL)
- 1 cup raspberries, fresh or frozen (250 mL)
Glaze
- 1/3 cup confectioner's sugar (75 mL)
- 2 tsp skim milk (10 mL)
Directions
- Preheat oven to 325°F (160°C). Lightly spray canola oil cooking spray on non-stick loaf pan.
- In medium size bowl, whisk together flours, wheat germ and baking powder.
- In a second bowl, beat together sugar, sour cream, canola oil, lemon juice, egg, and lemon zest.
- In a small bowl gently toss raspberries with 2 Tbsp (15 mL) all-purpose flour.
- Add wet ingredients to flour mixture. Stir just to combine ingredients. Gently fold in raspberries.
- Add batter to prepared loaf pan and gently level.
- Bake for 50-55 minutes or until a toothpick comes out clean. Allow pan to cool on wire rack for 15 minutes, then remove from pan and let cool completely on a wire rack.
- To make glaze, whisk together confectioner’s sugar and milk in a small bowl. Drizzle over cooled loaf.
Nutritional Analysis
| Calories | 170 |
|---|---|
| Total Fat | 7 g |
| Saturated Fat | 0.5 g |
| Cholesterol | 15 mg |
| Sodium | 85 mg |
| Carbohydrates | 24 g |
| Fiber | 2 g |
| Sugar | 6 g |
| Protein | 4 g |
| Potassium | 86 mg |
