Raspberry yoghurt loaf

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Raspberry Yoghurt LoafAustralian Women's Weekly
1H 30M

Bursts of sweet raspberries and topped with a delicate cream cheese frosting, this lovely light yoghurt loaf is best served fresh alongside your fave cuppa.

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Cream cheese frosting


1.Preheat the oven to moderate, 180°C (160°C fan-forced). Grease an 11cm x 25cm loaf pan (inside top measurement); line base and two long sides with baking paper.
2.Using an electric mixer, beat spread and sugar in a medium bowl until light and fluffy. Add eggs, one at a time, beating until just combined.
3.Stir in flour, yoghurt and raspberries. Spread mixture into prepared pan.
4.Bake in a moderate oven for about 1 hour. Stand for 10 minutes before turning onto a wire rack to cool.
5.To make cream cheese frosting, whisk all ingredients in a small bowl until smooth.
6.Spread loaf with cream cheese frosting.

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