Lemon Yogurt Quickbread
"A lemony, quick & easy loaf that you can throw together at the last minute. Made doubly good and moist with the healthy addition of coconut oil and yogurt. For a nice addition, toss in about a cup of fresh blueberries, for a lemon blueberry loaf."
Ingredients
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- OPTIONAL Lemon Glaze:
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Nutritional
- Serving Size: 1 (78.9 g)
- Calories 197.5
- Total Fat - 1.6 g
- Saturated Fat - 0.9 g
- Cholesterol - 18.1 mg
- Sodium - 171.2 mg
- Total Carbohydrate - 43.1 g
- Dietary Fiber - 0.9 g
- Sugars - 30.1 g
- Protein - 3.8 g
- Calcium - 31.2 mg
- Iron - 0.4 mg
- Vitamin C - 6.4 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 350ºF. Grease a loaf pan and set aside.
Step 2
In a medium bowl, sift together all dry ingredients. In a small bowl, mix together the egg, yogurt, oil and lemon juice.
Step 3
Fold the wet ingredients into the dry ingredients, and stir just until moistened.
Step 4
Pour batter into the greased loaf pan. Bake 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pan for 10 minutes. Remove from loaf pan and transfer to a wire rack to cool completely.
Step 5
For the OPTIONAL drizzle: Place the sugar, lemon zest, lemon juice, and salted butter in a microwave-safe container. Microwave for 30 seconds, then stir until smooth. Let cool 3 minutes, then drizzle over the cooled loaf.
Tips
No special items needed.