Lemon Bread with Raspberry Cream Cheese Ribbon
It's the prettiest, most delicious lemon bread ever, baked with a ribbon of raspberry preserves and cream cheese.
Ingredients
Wet Ingredients
- 1 cup applesauce
- 2 large eggs
- 1 cup raw honey
- 1 Tbsp. lemon juice, freshly squeezed
- 2 Tbsp. coconut oil, melted
Dry Ingredients
- 3/4 cup all-purpose flour
- 3/4 cup white whole wheat flour
- 1/2 cup light brown sugar, packed
- 1/2 tsp. baking soda
- 1/8 tsp. fine sea salt
- 2 Tbsp. lemon zest
Ribbon Topping
- 3 Tbsp. raspberry preserves
- 3 oz. cream cheese, partially melted
Instructions
- Preheat oven to 350ºF and spray a standard-size loaf pan with nonstick cooking spray.
- Crack eggs into a large bowl and whisk. Add the rest of the wet ingredients to the bowl and mix until combined.
- Add all of the dry ingredients to the wet and mix again until combined.
- Pour the batter into the loaf pan. Give the pan a little shake to make sure the batter is spread evenly.
Ribbon Topping
- Carefully spoon the partially melted cream cheese and raspberry preserves evenly over the batter, from top to bottom. Use a knife to gently swirl the ribbon ingredients. **DO NOT swirl too much or it will mix together with the batter; if you swirl too little, you risk the topping being too heavy and sinking to the bottom.
- Bake for 45-50 minutes or until a toothpick comes out clean.
- Let cool for at least 15 minutes before removing from the loaf pan.
Notes
This is perfect to make the night before your your home league match. Make one loaf and cut the slices in half so that all members of both teams get a taste, or double up the recipe and make 2 loaves – I promise, they will get eaten!
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