Raspberry Loaf
A nostalgic, moist bread made with fresh raspberries, perfect for any occasion.
Ingredients
Wet Ingredients
- 1 cup granulated sugar Use a high-quality sugar for better results.
- 1/4 cup unsalted butter, room temperature European-style butter enhances flavor.
- 1/2 cup sour cream, room temperature Can substitute with Greek yogurt.
- 1 large egg, room temperature Ensures even mixing.
- 1/2 cup whole milk, room temperature Use buttermilk for a richer flavor.
Dry Ingredients
- 1 1/2 cups all-purpose flour Feel free to use a gluten-free mix.
- 2 teaspoons baking powder Provides lift to the loaf.
- 1/2 teaspoon kosher salt Balances sweetness.
Raspberry Ingredients
- 2 cups fresh raspberries, divided Reserve 1/4 cup for topping.
Glaze Ingredients
- 1 cup confectioners' sugar For topping the loaf.
- 2 tablespoons milk, room temperature Adjust for desired consistency.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Prepare an 8 1/2 x 4 1/2 inch loaf pan with nonstick cooking spray.
Mixing
- In a stand mixer bowl, beat together granulated sugar, butter, sour cream, and egg until creamy.
- In a separate bowl, whisk together flour, baking powder, and kosher salt.
- Gradually mix the dry ingredients into the wet mixture, alternating with the milk.
- Fold in 1 3/4 cups fresh raspberries gently.
Baking
- Pour the batter into the prepared loaf pan and press the reserved raspberries on top.
- Bake for 65-70 minutes or until a toothpick comes out with a few moist crumbs.
- Let the loaf cool in the pan for about 10 minutes, then transfer to a wire rack.
Glazing
- To prepare glaze, whisk together confectioners' sugar and milk.
- Drizzle the glaze across the cooled loaf before slicing.
Notes
For extra flavor, add vanilla extract. Wrap slices tightly to store up to 3 days at room temperature.