I made this bread on a whim with some leftover fresh raspberries that needed to be used up…and it’s made with coconut oil and NO butter!! It turned out to be so moist and flavorful and it’s on the healthier side. Total win. Add this to your Easter brunch menu!
Makes 1 9×5 loaf
2 c. all purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
zest of one lemon
1/2 c. coconut oil, melted and cooled
3/4 c. granulated sugar
2 large eggs
1 tsp. vanilla extract
1/2 tsp. almond extract
1 1/2 c. fresh raspberries
3/4 c. unsweetened vanilla almond milk
1/2 c. 0% plain Greek yogurt
Preheat oven to 350℉. Grease a 9×5 loaf pan with coconut oil or butter and lightly flour it. Line the bottom of the pan with parchment paper.
Begin by combing dry ingredients. Whisk together flour, baking powder, baking soda, salt, and lemon zest in a medium bowl. Set aside.
Whisk together melted coconut oil and sugar in another medium bowl until smooth, then whisk in eggs, vanilla, and almond extract. Next, whisk in milk and Greek yogurt until thoroughly combined. Gently fold in raspberries. Gradually add the dry ingredients into the wet and stir until just combined. Pour into loaf pan and bake for 55-60 minutes until the edges are golden, top is firm, and a toothpick comes out clean.
How pretty are the raspberries?!