Raspberry Lemon Bread

Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan with coconut oil or cooking spray. Lightly flour the pan or line the bottom (and optionally sides) with parchment paper for easy removal. Set aside.

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and lemon zest until well combined. Set aside.

In a separate large bowl, whisk together the melted (and slightly cooled) coconut oil and granulated sugar until smooth. Whisk in the room-temperature eggs one at a time, then whisk in the vanilla extract and almond extract.

Whisk the room-temperature almond milk and Greek yogurt into the wet ingredients until thoroughly combined and smooth.

Gently fold the fresh raspberries into the wet ingredient mixture.

Add the dry ingredients to the wet ingredients. Stir with a rubber spatula until just combined. Be careful not to overmix; a few streaks of flour are okay.

Pour the batter into the prepared loaf pan and spread it evenly. Bake for 55-60 minutes, or until the edges are golden, the top is firm, and a wooden toothpick inserted into the center comes out clean. If the top starts to brown too quickly, loosely tent the pan with aluminum foil for the last 10-15 minutes of baking.

Let the bread cool in the pan on a wire rack for 15-20 minutes before carefully removing it from the pan. Let it cool completely on the wire rack before slicing.

Serve