Raspberry Lemon Quick Bread

[patsrockmybosox]

Warmer weather seems like it's (finally!) arrived, so I wanted to make something with brighter flavors that screamed SPRINGTIME in my mouth.






Raspberry Lemon Bread

For the bread:
2 c. flour
1 1/2 tsp. baking powder
1 stick butter, room temperature
1 c. sugar
2 eggs
1/2 c. full fat sour cream
juice from half of a lemon
2 c. raspberries

For the topping:
2 Tbsp. flour
2 Tbsp sugar
1 Tbsp. rolled oats
1 Tbsp butter
zest of 1 lemon

Preheat oven to 350°F. Grease a loaf pan and set aside.

In a medium sized bowl, combine butter and sugar. Add eggs on at a time, beating well after each one.

Add the flour, baking powder and sour cream. Mix until everything is incorporated.

Carefully fold in raspberries. Be careful not to overstir.

Scoop batter into prepared pan, gently evening it out with the back of a spoon.

To make the topping, combine flour, sugar, oats and lemon zest in a small bowl. Cut in butter until crumbly. Sprinkle on top of the bread before baking.

Bake for 60 minutes, or until a toothpick inserted comes out clean. The oats will be toasted and golden.




For more photos and to see what my fiance thought of this, head over to Elfie's Edibles!