Raspberry Lemon Loaf

Ingredients:
1 ¾ cups white whole wheat flour
½ cup sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 eggs
1 cup soured milk
1 teaspoon lemon juice
¼ cup oil
2 teaspoons grated lemon peel
1 cup fresh or frozen raspberries

Directions:
In a large bowl, combine the dry ingredients. In another bowl, whisk together the eggs, sour milk, lemon juice, oil and lemon peel. Add to the dry ingredients just until moistened. Fold in the raspberries. Transfer to an 8-in. x 4-in. x 3-in. loaf pan coated with nonstick cooking spray. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Yield:
12 servings.