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Raspberry Loaf

A moist and vibrant quick bread blending the tartness of fresh raspberries with comforting vanilla flavors, perfect for breakfast or as a sweet treat.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 10 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 3/4 cup granulated sugar Can substitute with coconut sugar for a lower glycemic option.
  • 1/4 cup unsalted butter, room temperature Kerrygold is recommended for its rich flavor.
  • 1/2 cup sour cream, room temperature Can substitute with Greek yogurt if necessary.
  • 1 large egg, room temperature Use organic, free-range eggs for best flavor.
  • 1/2 cup whole milk, room temperature Whole milk recommended for richer flavor.
Dry Ingredients
  • 1 1/2 cups all-purpose flour Measure accurately for best texture.
  • 2 teaspoons baking powder This leavening agent gives the loaf its rise.
  • 1/2 teaspoon kosher salt Enhances all flavors.
Fruits and Glaze
  • 2 cups fresh raspberries, divided Use plump, in-season raspberries for best flavor.
  • 1 cup confectioners' sugar Used for the glaze.
  • 2 tablespoons milk, room temperature For smooth icing consistency.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Spray an 8 1/2 x 4 1/2 inch loaf pan with nonstick cooking spray.
  3. In a large bowl, beat together the sugar, unsalted butter, sour cream, and egg until creamy, about 2-3 minutes.
  4. In another bowl, whisk together the flour, baking powder, and kosher salt.
  5. With your mixer on low, alternate adding the flour mixture and the whole milk, starting and ending with flour. Mix just until combined.
  6. Gently fold in 1 3/4 cups of fresh raspberries, reserving 1/4 cup for topping.
Baking
  1. Pour the batter into the prepared loaf pan and top with reserved raspberries, pressing them gently into the batter.
  2. Bake for 65-70 minutes, or until a toothpick inserted into the center comes out clean.
  3. Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack.
  4. In a small bowl, mix together the confectioners’ sugar and 2 tablespoons of milk to form a glaze. Drizzle it over the cooled loaf before slicing.

Notes

To prevent the raspberries from sinking, toss them in flour before adding to the batter. Store leftovers in an airtight container at room temperature for up to 3 days.