LEMON-RASPBERRY YOGURT BREAD

2 Cups All-purpose Flour
2/3 Cup+1 Tablespoon Sugar, divided
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 Cup Fat-free Lemon Yogurt
2 Large Eggs, beaten
4 Tablespoons Unsalted Light Butter, melted and cooled
Grated Zest of 1 Lemon
1 Teaspoon Vanilla Extract
2 Cups Fresh Raspberries

Preheat oven to 350 degrees F. Coat a 1-lb. loaf pan with cooking spray. Combine flour, 2/3 cup sugar, baking powder, baking soda and salt in a bowl. Combine yogurt, eggs, butter, zest and vanilla in a second bowl. Toss raspberries with remaining 1 Tbsp. sugar in a third bowl.
Fold yogurt mixture into dry mixture; stir to combine completely. Gently fold in raspberries. Scrape batter evenly into loaf pan. Bake until top is golden and springs back when you gently touch it, about 60 minutes. Serve warm .