Sour Cream Raspberry Bread
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Prep time: 
Cook time: 
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Serves: 1 loaf
 
Ingredients
  • FOR THE RASPBERRY FILLING
  • ⅓ cup seedless raspberry jam
  • 3 tablespoons chopped and toasted walnuts (optional)
    FOR THE BREAD
  • 1½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ⅛ teaspoon salt
  • ¾ cup granulated sugar
  • ¼ cup butter, softened
  • 2 teaspoons grated lemon rind
  • 1 teaspoon pure vanilla extract
  • 1 large egg
  • 1 large egg white
  • ¾ cup sour cream
    FOR THE POWDERED SUGAR GLAZE
  • ¼ cup sifted powdered sugar
  • 1½ teaspoons heavy cream
  • ⅛ teaspoon pure vanilla extract
Preparation Instructions
  1. Preheat oven to 350˚ and butter a 9x13 loaf pan, set aside.
  2. In a small bowl combine the jam and the walnuts.
  3. In a small mixing bowl whisk together the flour, baking powder, baking soda and salt.
  4. In the bowl of an electric mixer fitted with the paddle attachment combine the sugar, butter, lemon rind, the vanilla extract, egg and egg white. Beat at medium speed until combined.
  5. Then, add the flour mixture and the sour cream alternately to the sugar mixture until smooth and well combined.
  6. Spread half the mixture evenly in the loaf pan, then spread the jam and walnuts over it, leaving about a ½ inch border. Carefully top with the remaining batter.
  7. Bake for about 55 minutes (here at high altitude it needed an extra 10 minutes) until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool in the pan about 15 minutes. Then remove from the pan and place on a wire rack to cool completely.
  8. Right before serving (or just digging in) combine the powdered sugar, cream and vanilla extract with a small whisk or a fork and then pour over the top and let it drizzle down the sides.
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2011/10/sour-cream-raspberry-bread/