We love having our very own raspberry patch in our backyard. I am always looking for new ways to use them in baking, so I developed this rich, moist, deliciously tart bread perfect for brunch or afternoon tea. It is colorful and bursting with fresh fruit flavor.

Ingredients

6 tablespoons butter, softened
1 ¼ cups sugar
2 eggs
½ cup fat free sour cream
1 teaspoon vanilla extract
1 ½ large lemons (use fruit, juice, and zest, removing any pieces of membrane), about 3 tablespoons
2 cups flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
3/4 cup chopped pecans
1 cup whole frozen or fresh raspberries

Preheat oven to 350 degrees. Beat together in large mixing bowl first 6 ingredients until blended. In a separate bowl, whisk together dry ingredients; stir into lemon mixture until dry ingredients are just moistened. Do not overmix. Fold in nuts and raspberries last.

Divide batter between two greased 8X4 inch loaf pans and bake at 350 for 38-40 minutes, or until golden brown and toothpick inserted in center comes out clean and top springs back when touched. Cool in pans for 15 minutes and then remove and finish cooling on a wire rack. Store in fridge or freezer in ziplock bag.

Yield- 16 slices

Note: when warmed and topped with a scoop of low fat ice cream, this makes a healthy dessert!

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