Sour Cream Raspberry Swirl Loaf Recipe

Name: Sour Cream Raspberry Swirl Loaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup seedless raspberry jam; 3 tablespoons chopped walnuts or 3 tablespoons pecans; 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon baking soda; 1/8 teaspoon salt; 3/4 cup sugar; 1/4 cup butter, softened; 2 teaspoons grated lemon rind; 1 1/4 teaspoons vanilla extract, divided; 1 large egg; 1 large egg white; 3/4 cup low-fat sour cream; 1/4 cup sifted powdered sugar; 1 1/2 teaspoons reduced-fat milk

Servings: persons

1/3 cup seedless raspberry jam
3 tablespoons chopped walnuts or 3 tablespoons pecans
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
3/4 cup sugar
1/4 cup butter, softened
2 teaspoons grated lemon rind
1 1/4 teaspoons vanilla extract, divided
1 large egg
1 large egg white
3/4 cup low-fat sour cream
1/4 cup sifted powdered sugar
1 1/2 teaspoons reduced-fat milk

1
Preheat oven to 350u00b0F Coat an 8x4 loaf pan with cooking spray.
2
Combine jam and nuts in a small bowl. Set aside.
3
Combine flour, baking powder, baking soda, and salt in a bowl, stirring with a wisk.
4
Combine sugar, butter, lemon rind, 1 teaspoon vanilla, egg, and egg white in a large bowl. Beat with a mixer at medium speed until well blended.
5
Add flour mixture and sour cream alternately to sugar mixture, beginning and ending with flour mixture.
6
Spread half the batter into loaf pan and spoon jam mixture over top, leaving a 1/4 inch border. Spread remaining batter over raspberry mixture.
7
Bake for 55 minute or until toothpick comes out clean.
8
Cool in pan 10 minute then transfer loaf to wire rack. Combine 1/4 teaspoon vanilla, powdered sugar, and milk in a small bowl. Drizzle over loaf while still slightly warm.

679

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/3 cup seedless raspberry jam, 3 tablespoons chopped walnuts or 3 tablespoons pecans, 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, and more.

Yes, Sour Cream Raspberry Swirl Loaf falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sour Cream Raspberry Swirl Loaf

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions