Summer Raspberry Loaf

When my kids are grown, I think one of my favorite memories will be their chubby, juice-stained fingers and cheeks on those sweet, sticky summer days spent berry picking. This recipe is the perfect use-up for those leaky, squishy raspberries at the bottom of the container.  But I love whipping up this loaf anytime of the year, as I usually keep berries and yogurt in my fridge for a quick, healthy parfait breakfast.  It’s not too sweet, and it uses Greek yogurt to replace much of the fat that goes into a traditional sweet bread.  It’s great for breakfast or an after-school snack, and you can individually wrap slices in plastic wrap to freeze for another day.  

This is a modified version of Gina Homolka’s recipe from her Skinnytaste: Meal Prep cookbook.  I’ve streamlined the method a bit to cut down on dirty dishes–Gina, I love you, but your directions call for 4 mixing bowls plus the pan, measuring cups and spoons, and mama ain’t got time for that.  I also replaced her 2 eggs and 3 egg whites with just 3 eggs, because I don’t like the fussiness of separating plus the anxiety over what to do with the leftover yolks…just me?

The coarse decorating sugar sprinkled on top of this loaf is a must.  It’s smart to keep on hand anyway, because it adds that bakery-quality look and feel to anything you pull from your oven.  The larger crystals don’t melt into the batter or dough, so you are left with a sparkly, crunchy topping that makes whatever you are eating feel fancy and decadent.  

3 tbsp butter, softened 

Cooking spray

1 ½ cups fresh raspberries

1 ¾ cups all-purpose flour

1 ½ tsp baking powder

½ tsp baking soda

½ tsp kosher salt

¾ cup sugar

3 eggs

1 tsp vanilla extract

Grated zest from 1 lemon

1 cup nonfat plain Greek yogurt (I like Fage)

1 tbsp decorating sugar

Preheat the oven to 350℉ and take the butter out to soften.  Spray a loaf pan with cooking spray and set aside.  Rinse the raspberries in a colander, then toss with 1 tbsp of flour (you can do this right in the colander).  In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.  In a large bowl, use an electric mixer to cream the softened butter together with the sugar.  Add the eggs, 1 at a time, and beat until smooth.  Add the vanilla extract and lemon zest, and beat for another minute until combined.  Add the flour mixture and mix on low speed until just combined.  Fold in the Greek yogurt with a spatula, then fold in the raspberries.  Pour into the prepared loaf pan and sprinkle with the decorating sugar.  Bake until the top is golden and a toothpick inserted in the center of the loaf comes out clean, about 50-55 minutes.  Let cool for 1 hour before slicing. 

In August, the large masses of berries, which, when in flower, had attracted many wild bees, gradually assumed their bright velvety crimson hue, and by their weight again bent down and broke their tender limbs.

- Henry David Thoreau