Lemon Raspberry Yogurt Bread

Make the BEST Raspberry Lemon Yogurt Bread with fresh raspberries, protein-packed Greek yogurt, and bright lemon flavor. This moist, wholesome quick bread is reliable for breakfast, brunch or dessert!

There's nothing better than a slice of from-scratch bread bursting with fresh berries and bright citrus flavor! This Raspberry Lemon Yogurt Bread is soft, incredibly moist, and packed with juicy raspberries, fresh lemon zest, and silky Greek yogurt in every bite. The yogurt keeps the loaf tender while adding a little extra protein, and the simple lemon glaze finishes everything of

Yes, but Greek yogurt is thicker and creates a richer, more tender loaf. If using regular yogurt, the batter may be slightly thinner.

What goes in

• 1 cup whole wheat pastry flour
• 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup plain Greek yogurt
• 2 eggs, room temperature
• 1/4 cup butter, melted and cooled
• 3/4 cup cane sugar
• 1/4 cup fresh lemon juice + zest of 1 lemon
• 2 teaspoons vanilla extract
• 1 cup fresh raspberries
• 1/2 cup powdered sugar
• 1 tablespoon fresh lemon juice

How it comes together

1. Prepare the pan. Preheat your oven to 350 degrees F. Grease a 9×5-inch loaf pan or line it with parchment paper, leaving an overhang for straightforward removal.
2. Mix the ingredients. In a large mixing bowl, whisk together the whole wheat pastry flour, all-purpose flour, baking powder, baking soda, and salt until evenly combined. In a separate bowl, whisk together the Greek yogurt, eggs, melted butter, cane sugar, lemon juice, lemon zest, and vanilla extract until smooth and silky.
3. Combine the batter. Pour the wet ingredients into the dry ingredients and gently stir with a rubber spatula until just combined. A few small streaks of flour are perfectly fine.
4. Fold in the raspberries. Gently fold in the fresh raspberries. Do not worry if a few berries break apart while mixing, they'll create beautiful ribbons of raspberry throughout the loaf.
5. Bake the bread. Transfer the batter to the prepared loaf pan and smooth the top. Bake for 45 to 50 minutes, or until the loaf is golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top begins browning too quickly, loosely tent the bread with foil during the last 10–15 minutes.
6. Cool. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
7. Make the lemon glaze. Whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled bread before slicing and serving.