Sour Cream Raspberry Swirl Loaf Recipe

Name: Sour Cream Raspberry Swirl Loaf
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Yield: Serves 1 or more
Ingredients: 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

This decadent Sour Cream Raspberry Swirl Loaf is a delightful twist on classic baking! A luscious blend of tangy sour cream, sweet raspberries, and crunchy nuts creates a moist and flavorful loaf cake perfect for breakfast, brunch, or an afternoon treat. Easily adaptable to your preferred jam (strawberry is divine!), this recipe is guaranteed to impress. We've even included tips for mini loaves and freezing for future enjoyment! Get ready for rave reviews!

Prep Time 20 mins

Cook Time 65 mins

Calories 215.1 kcal

Protein 6g

Rating 3.0 (3 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

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.