Two flavours that scream summer to me are raspberry and lime so I couldn’t think of a better combo for this bread. And the lime glaze adds a nice fresh touch to it as well. Serve as a dessert with fresh fruit or vanilla ice cream or enjoy it on it’s own as a snack. It’s pretty easy to whip up too, so go ahead and give it a try!
What you need: Bread
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter, room temperature
3/4 cup white sugar
2 large eggs
1/2 teaspoon vanilla extract
1 tablespoon grated lime zest (approximately 2 limes)
1/2 cup plain Greek yogurt
1 cup frozen or fresh raspberries
What you need: Glaze
3/4 cup confectioner’s sugar
juice of 1 lime
What you do: Bread
Preheat oven to 350 degrees F
Spray a 9×5 inch loaf pan with cooking spray.
In a medium bowl, whisk to combine flour, baking powder and salt.
In the bowl of electric mixer or hand mixer beat butter for about 1 minute or until smooth.
Add sugar to butter and beat together until light and fluffy.
Add eggs, 1 at a time, beating well after each addition.
Beat in vanilla and lime zest.
With the mixer on low speed add the flour mixture alternating with the yogurt (3 additions of flour, 2 additions of yogurt. Be sure to start and finish with the flour mixture). Mix until well combined. Scrap sides of bowl with wooden spoon or spatula as needed.
Gently fold in raspberries.
Transfer batter into prepared pan and bake for approximately 45-55 minutes or until golden and inserted toothpick comes out clean from centre of bread.
Allow bread to cool for at least 10 minutes before removing from pan onto serving plate.
What you do: Glaze
In a small saucepan over medium heat, whisk the confectioner’s sugar and lime juice together until well combined and very smooth (no lumps). Drizzle over cooled bread and enjoy!