Sour Cream Raspberry Swirl Loaf
Indulge in the tangy-sweet perfection of this Sour Cream Raspberry Swirl Loaf, a moist and irresistible treat that’s as stunning as it is delicious. This quick bread combines the richness of sour cream with vibrant swirls of raspberry preserves and fresh raspberries, creating a beautiful marbled effect in every slice. The batter is delicately balanced with a hint of vanilla and a tender crumb that melts in your mouth. It’s easy to make, requiring just 15 minutes of prep time, and bakes to a golden brown perfection in under an hour. A dusting of powdered sugar adds a touch of elegance, making it the perfect centerpiece for brunch, afternoon tea, or dessert. Bursting with fruity flavor and a soft, buttery texture, this loaf is guaranteed to impress family and friends alike.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.75 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 1 cups Granulated sugar
- 2 Large eggs
- 1 teaspoons Vanilla extract
- 0.75 cups Sour cream
- 0.5 cups Raspberry preserves
- 0.5 cups Fresh raspberries
- 2 tablespoons Powdered sugar (optional, for topping)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper for easy removal.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream the unsalted butter and granulated sugar together until light and fluffy, about 2 minutes.
Beat in the eggs, one at a time, ensuring each is fully incorporated. Then mix in the vanilla extract.
On low speed, alternate adding the dry flour mixture and sour cream to the batter, starting and ending with the flour mixture. Mix until just combined. Do not overmix.
In a small bowl, stir the raspberry preserves to loosen them slightly. Gently fold in the fresh raspberries, being careful not to crush them.
Spoon half of the batter into the prepared loaf pan. Dollop half of the raspberry mixture on top. Use a knife or skewer to swirl the raspberry mixture gently into the batter.
Repeat with the remaining batter and raspberry mixture, swirling again to create a marbled effect.
Bake in the preheated oven for 50–55 minutes, or until a toothpick inserted into the center of the loaf comes out clean. If the top starts to brown too quickly, tent it loosely with aluminum foil after 40 minutes.
Allow the loaf to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
If desired, dust the top of the cooled loaf with powdered sugar before slicing and serving. Enjoy!
Nutrition Facts
Calories |
3333 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.0 g | 183% | |
| Saturated Fat | 87.0 g | 435% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 717 mg | 239% | |
| Sodium | 2434 mg | 106% | |
| Total Carbohydrate | 488.9 g | 178% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 310.2 g | ||
| Protein | 41.2 g | 82% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 355 mg | 27% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 490 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
