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Preheat over to 350. Spray bread loaf pan with nonstick spray. Whist flour, lemon zest, baking powder, baking soda, salt and allspice in bowl. With electric mixer on medium speed beat butter and vanilla for 1 minute. Gradually add sugar and beat until light and fluffy, 4 minutes. At low speed gradually beat in egg substitute. Alternately add flour mixture, and sour cream, beginning and ending with flour mixture, and beating just until blended. Gently fold in raspberries. Scrape batter into pan, spread evenly. Bake until toothpick inserted into center comes out clean, 1 hour 10 minutes. Cool in pan on wire rack. 10 minutes. Remove completely from pan and cool on rack.
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|Serving Size: 1 Serving (60g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 80 (48%)|
|Amt Per Serving||% DV|
|Total Fat 8.9g||12 %|
|Saturated Fat 5.1g||26 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 39.9mg||12 %|
|Sodium 122.6mg||4 %|
|Potassium 93.2mg||2 %|
|Total Carbohydrate 17.3g||5 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 16.1g|
|Protein 4.6g||7 %|
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Calories per serving: 168
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