Description
A tender, sweet loaf bursting with fresh raspberries and topped with a creamy glaze.
Ingredients
Scale
- 3/4 cup granulated sugar
- 1/4 cup unsalted butter, room temperature
- 1/2 cup sour cream, room temperature
- 1 large egg, room temperature
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup whole milk, room temperature
- 2 cups fresh raspberries, divided
- 1 cup confectioners’ sugar
- 2 tablespoons milk, room temperature
Instructions
- Preheat your oven to 375°F (190°C). Spray an 8 1/2 x 4 1/2 inch loaf pan with nonstick cooking spray.
- Creaming the sugar, butter, sour cream, and egg in a stand mixer until creamy and smooth (about 3-4 minutes).
- Combine the flour, baking powder, and salt in a separate bowl.
- Mixing the flour mixture and milk alternately into the creamed mixture until just combined.
- Add 1 3/4 cups of raspberries, folding gently into the batter.
- Pour the batter into the prepared loaf pan and sprinkle with the reserved raspberries.
- Bake for 65-70 minutes until a toothpick comes out clean.
- Cool the loaf for 10-15 minutes before transferring to a wire rack.
- Prepare the glaze by whisking together confectioners’ sugar and milk.
- Drizzle the glaze over the cooled loaf and serve.
Notes
Use fresh raspberries for the best flavor. Avoid overmixing the batter to ensure a light texture.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 22g
- Sodium: 230mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg