Raspberry Loaf
This Raspberry Loaf is a soft, moist quick bread packed with fresh raspberries and topped with a simple, sweet glaze. It is easy to make, and it can be enjoyed any time of the day from breakfast to dessert to an afternoon snack.
Servings: 12 slices
Calories: 245kcal
Ingredients
Raspberry Loaf
- ¾ cup (150 g) granulated sugar
- ¼ cup (½ stick / 57 g) unsalted butter, room temperature
- ½ cup (115 g) sour cream, room temperature
- 1 large egg, room temperature
- 1 ½ cups (187.5 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup (122.5 g) whole milk, room temperature
- 2 cups (246 g) fresh raspberries, divided
Glaze
- 1 cup (125 g) confectioners' sugar
- 2 tablespoons milk, room temperature
Instructions
- Preheat oven to 375°F (190°C). Spray an 8½ x 4½-inch loaf pan with nonstick cooking spray.
- To the bowl of a stand mixer with a paddle attachment, add the sugar, butter, sour cream, and egg. Beat until creamy. (You could also use a handheld mixer.)
- In a separate bowl, whisk together the flour, baking powder, and salt.
- With the mixer on low, alternate between adding the flour mixture and the milk, beginning and ending with the flour mixture.
- Gently fold in about 1 ¾ cups of raspberries, reserving ¼ cup for the topping.
- Pour the batter into the prepared loaf pan. Top with the reserved raspberries.
- Bake for 65-70 minutes. The bread is done when an inserted toothpick comes out with a few crumbs, but no wet batter.
- Let the loaf cool completely.
Glaze
- In a medium bowl, whisk together the confectioners' sugar and milk. Add more milk until the glaze reaches your desired consistency.
- Drizzle the glaze over the cooled loaf. Slice and serve.
Nutrition
Serving: 1slice | Calories: 245kcal