Ingredients for Sour Cream Raspberry Swirl Loaf
- Seedless Raspberry Jam
- Walnuts
- All Purpose Flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1 cup (2 sticks) unsalted butter
- Zest of 1 lemon
- Vanilla Extract
- 2 large eggs
- 1 large egg white
- Low Fat Sour Cream
- 1 cup powdered sugar
- Reduced Fat Milk
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How to Make Sour Cream Raspberry Swirl Loaf
- Preheat oven to 350°F (175°C). Grease and flour an 8x4 inch loaf pan.
- In a small bowl, combine 1/2 cup raspberry jam (or your favorite jam) with 1/2 cup chopped walnuts or pecans.
- Set aside.
- In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 3/4 cup granulated sugar until light and fluffy.
- Beat in the zest of 1 lemon, 1 1/2 teaspoons vanilla extract, 2 large eggs, and 1 large egg white until well combined.
- Add the dry ingredients and 1 cup sour cream alternately to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
- Pour half of the batter into the prepared loaf pan. Spoon the raspberry jam and nut mixture evenly over the batter, leaving a 1/4-inch border.
- Pour the remaining batter over the jam mixture and swirl gently with a knife or toothpick.
- Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- While the loaf is still slightly warm, prepare the glaze: In a small bowl, whisk together 1/4 teaspoon vanilla extract, 1 cup powdered sugar, and 2-3 tablespoons milk until smooth. Drizzle over the cooled loaf.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
77g
Fat
19g
Carbs
11g
