Saturday, June 23, 2018

Raspberry Swirl Lemon Quick Bread


Yum

Eat a slice of Sunshine with this Raspberry Swirl Lemon Quick Bread!  Perfect anytime of day. - Slice of Southern

I'm loving all the fresh berries and citrus this season!

When the sunshine hits I'm a sucker for citrus.  I change everything up on the house to the scent of fresh lemons and oranges.  My kitchen soaps, hand soaps, laundry detergent, household cleaners, and even my ice cream turns in to oranges and lemons!

Another favorite of mine is berries.  All of them.  I just tried my first mulberry at the farmer's market the other day and it was divine!  Picking up fresh berries to bake with is the best.  This week we came across the most succulent raspberries I've ever seen, and promptly bought several pints to snack on and cook with.


Eat a slice of Sunshine with this Raspberry Swirl Lemon Quick Bread!  Perfect anytime of day. - Slice of Southern

RASPBERRY SWIRL LEMON QUICK BREAD

Mom was always making quick breads growing up and her love of lemons inspired this dish. One of her favorite quick bread is this Lemon Tea Bread.  My love of raspberries put my own spin to bring this just over the top.

Eat a slice of Sunshine with this Raspberry Swirl Lemon Quick Bread!  Perfect anytime of day. - Slice of Southern

Today's quick bread is all about citrus and berries.  Bright lemon with tangy swirled raspberries are folded into a simple quick bread that you can make in a bowl!  No mixer for this one!  This quick bread is something I make for breakfast on the weekends when we have time to relax and enjoy a leisurely meal.  It's like eating a slice of sunshine and will brighten your morning and your mood!

Enjoy!







Raspberry Swirl Lemon Quick Bread


1/3 c canola oil
1/2 c Splenda Sugar Blend (or 1 cup granulated sugar)
2 eggs
1 1/2 c flour
1 t baking powder
1/2 t salt
1/2 c 2% milk
1 T lemon zest
juice of 1 large lemon
1 cup fresh raspberries
2 tablespoons sugar

Add oil, and sugar to a large mixing bowl. Stir to combine. Add eggs, flour, baking powder, salt, milk, and lemon zest and mix until just combined. Pous batter into a greased and floured 8- x 4-inch loaf pan.

In a blender, blend the lemon juice, raspberries, and sugar. Blend until smooth. Take one ounce of the raspberry mixture, and drizzle lightly on top of the cake batter. Use a toothpick to swirl into the batter. (Save the extra raspberry sauce for ice cream!)

Bake at 350° for 1 hour until golden on top and a toothpick inserted comes out clean. Let the bread cool in pan 10 minutes. Remove bread from pan, and cool completely on a wire rack. Slice and serve.





Eat a slice of Sunshine with this Raspberry Swirl Lemon Quick Bread!  Perfect anytime of day. - Slice of Southern
Eat a slice of Sunshine with this Raspberry Swirl Lemon Quick Bread!  Perfect anytime of day. - Slice of Southern




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