LEMON RAISIN QUICK BREAD

1 1/2 cups lemon yogurt
1/4 cup butter, melted
1 large egg
1/2 tsp grated lemon peel
1 1/4 cups all-purpose flour
3/4 cup white whole-wheat flour
4 tbsp sugar, divided
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup raisins
3/4 cup chopped walnuts, optional

Preheat oven to 350 degrees.
Spray an 8-inch loaf pan with nonstick cooking spray; set aside.

In a large mixing bowl, combine yogurt, butter, egg and lemon peel; mix well. Add both flours, 3 tablespoons of the sugar, baking powder, baking soda, and salt; stir just until blended.

Stir the raisins into the mixture along with the walnuts, if using.

Pour batter into the prepared pan; smooth the top and sprinkle the remaining 1 tablespoon of the sugar over the top.

Bake at 350 degrees 40 to 45 minutes or until lightly browned and a wooden toothpick inserted in the center comes out clean.

Cool in the pan for 30 minutes then remove to a wire rack to cool completely.

 No photo so used this clip art.