MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Raspberry Loaves
 Categories: 
      Yield: 6 Servings
 
      2 c  Flour
      1 tb Baking powder
      1 ts Baking soda
    1/4 ts Salt
    1/8 ts Cinnamon
      1 c  Light brown sugar
    1/4 c  Canola oil
    1/2 c  Buttermilk
      4 tb Lowfat blend*
      1    Egg
      2    Egg whites
      2    Lemon zest; minced
      2 pt Raspberries
      1 c  Confectioners sugar
    1/4 c  Fresh lemon juice
 
  *Separate recipe.
  
  Preheat the oven to 325°.
  
  Spray or wipe four 5 3/4 X 3 X 2 inch loaf pans
  with vegetable oil and dust lightly with flour.
  
  In a medium bowl, sift together the flour, baking
  powder, baking soda, salt, and cinnamon. In
  another medium bowl, combine the sugar and the
  oil, breaking up any lumps. In a blender, process
  the buttermilk and low fat blend until smooth. Add
  the buttermilk mixture to the sugar mixture, and
  stir to combine; stir in the egg, egg whites, and
  half the lemon zest. Gradually add in the dry
  mixture; stirring until just combined. Gently fold
  in the raspberries, being careful not to break
  them up. Pour into the prepared pans and smooth
  the tops. Bake for 50 minutes, or until the tops
  are golden and cakes test done.
  
  Place the pans on a wire rack and cool for 20
  minutes. Run a thin knife around the edges to free
  the loaves. Cool the loaves on wire racks.
  
  In a small bowl, place the confectioners' sugar,
  lemon juice, and remaining lemon zest. Blend and
  drizzle the glaze over the tops of the loaves.
 
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