Food Network star Waylynn Lucas’ new cookbook, “Sunny-Side Up,” is a celebration of all things brunch, including this moist, tender quick bread that would be equally at home for breakfast, tea or dessert. It’s “almost cake-like,” she says, “A fruity, moist, tangy, sweet, anytime snack that’s perfect with your morning coffee or afternoon tea.”
The secret to that moistness is Greek yogurt and coconut oil — with a tangy assist from plenty of fresh raspberries.
Greek Yogurt Raspberry Loaf
Makes one 9 by 5-inch loaf
Ingredients:
Nonstick cooking spray
1½ cups all-purpose flour
¾ cup granulated sugar
1½ teaspoons baking powder
½ teaspoon fine sea salt
2 large eggs
½ cup coconut oil, melted
1¼ cups full-fat Greek yogurt
1 cup raspberries
½ teaspoon lemon zest
Coarse sugar, for sprinkling
Directions:
Heat the oven to 350 degrees. Grease a 9 by 5-inch loaf pan.
In the bowl of a stand mixer fitted with the whisk attachment, combine the flour, granulated sugar, baking powder and salt. Mix well on low speed. Add the eggs and coconut oil and mix until just combined. Add the yogurt and mix until just combined. Add the raspberries and lemon zest. Gently mix just to distribute the raspberries. Don’t overmix—you don’t want to smash the raspberries too much (but a little smashing is okay).
Pour the batter into the prepared loaf pan, spreading it evenly with a spatula, and sprinkle the top with coarse sugar. Bake for 40 to 45 minutes, until golden brown and the center springs back when touched. Cover it with foil for the last 15 minutes of baking if the top is getting too brown. Store wrapped in foil at room temperature.
— Adapted from SUNNY-SIDE UP by Waylynn Lucas. Copyright © 2019 by Waylynn Lucas. Excerpted by permission of Rodale, an imprint of Penguin Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
