Lemon Raspberry Quick Bread

Lemon Raspberry Quick Bread

Baking with canola oil has its health benefits. Using whole-wheat flour, wheat germ, and alternatives such as canola oil and fat free sour cream make this Lemon Raspberry Quick Bread heart healthy. It also includes a generous amount of raspberries making this loaf delicious and moist for an easy breakfast or paired with a hot cup of tea.

12 people
  • Ingredients

    Lemon Raspberry Quick Bread

    • canola oil cooking spray
    • 1 cup all-purpose flour (250 mL)
    • 1 cup whole-wheat flour (250 mL)
    • 2 Tbsp wheat germ (30 mL)
    • 2 tsp baking powder (10 mL)
    • 3/4 cup granulated sugar (175 mL)
    • 1/2 cup skim milk (125 mL)
    • 1/2 cup fat free sour cream (125 mL)
    • 1/3 cup canola oil (75 mL)
    • 1/4 cup lemon juice (60 mL)
    • 1 egg (1)
    • 1 Tbsp lemon zest (15 mL)
    • 2 Tbsp all-purpose flour (30 mL)
    • 1 cup raspberries, fresh or frozen (250 mL)


    • 1/3 cup confectioner's sugar (75 mL)
    • 2 tsp skim milk (10 mL)
  • Directions
    1. Preheat oven to 325°F (160°C). Lightly spray canola oil cooking spray on non-stick loaf pan.
    2. In medium size bowl, whisk together flours, wheat germ and baking powder.
    3. In a second bowl, beat together sugar, sour cream, canola oil, lemon juice, egg, and lemon zest.
    4. In a small bowl gently toss raspberries with 2 Tbsp (15 mL) all-purpose flour.
    5. Add wet ingredients to flour mixture. Stir just to combine ingredients. Gently fold in raspberries.
    6. Add batter to prepared loaf pan and gently level.
    7. Bake for 50-55 minutes or until a toothpick comes out clean. Allow pan to cool on wire rack for 15 minutes, then remove from pan and let cool completely on a wire rack.
    8. To make glaze, whisk together confectioner’s sugar and milk in a small bowl. Drizzle over cooled loaf.

Nutritional Analysis

Serving Size
1 slice
Total Fat
7 g
Saturated Fat
0.5 g
15 mg
85 mg
24 g
2 g
6 g
4 g
86 mg