1/2 cup shortening
1 cup sugar
1 1/4 cup raspberry yogurt
2 cups flour
1/2 teaspoon salt
3 teaspoons baking powder
1 cup fresh or frozen raspberries
3 (1.5 oz.) crunchy granola bar packets
cinnamon and sugar
red food coloring
Heat oven to 375° F. Grease two loaf pans. In a large bowl, cream shortening and sugar. Beat egg until light and add to shortening. Add yogurt, flour, salt, and baking powder. Fold in raspberries. Add red food coloring if desired. Divided mixture between two loaf pans and sprinkle with cinnamon and sugar. Divide the granola bars between the two pans and press into the bread. Bake for 35-45 minutes or until inserted toothpick comes out clean. Store in fridge.
*I prefer this bread cold. The inspiration for this recipe came on a crazy day when I was trying to make banana bread and I ran out of bananas. So, I used lemon yogurt to make up the difference. From that experience I decided it would be fun to make yogurt berry bread. Often times when you have berry bread it is a plain bread with berries in it. I thought berry flavored bread with berries in it sounded much more appealing. You could try many variations of this with countless banana bread recipes and yogurt flavors. Just replace the banana with yogurt.