Mixed Berry Lemon Loaf

• FOR THE CRUMB TOPPING:
• 2 Tablespoons Cold Butter, Diced
• 1/4 cups Coconut Sugar
• 1/4 cups Flour
• 1/2 teaspoons Cinnamon
• FOR THE BREAD:
• 1/2 cups Milk
• 1 teaspoon Lemon Juice
• 1 cup All-purpose Flour
• 1 cup White Whole Wheat Flour
• 1-1/2 teaspoon Baking Powder
• 1/2 teaspoons Salt
• 1/2 cups Sugar
• 1/2 cups Applesauce
• 1 Tablespoon Coconut Oil
• 2 whole Eggs
• 1 Lemon, Zested
• 1 teaspoon Vanilla Extract
• 1-1/2 cup Mixed Berries
• FOR THE GLAZE:
• 3 Tablespoons Lemon Juice
• 1 cup Powdered Sugar

1. Preheat oven to 350u0b0F. Grease a 9x5 inch loaf pan and set aside.
2. For the crumb topping:
3. Combine diced butter, sugar, flour, and cinnamon. Stir with a fork until crumbs form. Set aside.
4. For the bread:
5. Combine milk with lemon juice and set aside.
6. Combine flours, baking powder and salt in a medium size bowl. Set aside.
7. In a large bowl, add sugar, applesauce, coconut oil, and eggs. Stir to combine. Add milk mixture, vanilla and lemon zest and mix until well incorporated. Add flour mixture and stir until evenly distributed. Do not over-mix or muffins will be tough. Gently stir in berries.
8. Pour mixture into pan. Sprinkle with crumb topping over the top. Bake at 350u0b0F for 50-60 minutes or until light golden and a toothpick inserted into the center comes out clean. Allow to cool for 5-10 minutes in the pan before removing.
9. For the glaze:
10. Combine powdered sugar and lemon juice in a small bowl. Whisk until smooth. Once loaf is cooled, drizzle with lemon glaze.

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Taken from tastykitchen.com/recipes/breads/mixed-berry-lemon-loaf/ (may not work)