Real Recipes From Real Home Cooks ®

raspberry sour cream bread

★★★★★ 2
Kitchen Crew
By Kitchen Crew

This raspberry sour cream bread makes an excellent breakfast or snack, or even a pretty gift. It's delicious with a smear of cream cheese.

Blue Ribbon Recipe

This raspberry quick bread is wonderful. Using raspberry preserves enables the tart raspberry flavor to permeate the entire loaf. It's a moist and sweet bread that can be enjoyed as breakfast or a snack. We tried a slice warm so the butter melted into it and had a slice with a dab of cream cheese on top. Both were sooooo good!

— The Test Kitchen @kitchencrew
★★★★★ 2
serves 10-12
prep time 20 Min
cook time 1 Hr
method Bake

Ingredients For raspberry sour cream bread

  • 3 c
    unbleached all-purpose flour
  • 1/2 tsp
  • 3/4 tsp
    cream of tartar
  • 1/2 tsp
    baking soda
  • 1/2 c
    sweet butter, softened
  • 1/2 c
    granulated sugar
  • 1 tsp
    rum or rum extract
  • 1 Tbsp
    fresh lemon juice
  • 4 lg
  • 1 c
    high quality raspberry preserves
  • 1/2 c
    sour cream

How To Make raspberry sour cream bread

  • Dry ingredients in a bowl.
    Preheat oven to 350 degrees F. Grease and flour a 9-inch loaf pan. Combine the dry ingredients in a medium bowl; set aside.
  • Butter, sugar, rum, and lemon juice in a bowl.
    In a large bowl, cream together the butter, sugar, rum, and lemon juice.
  • Mixing eggs into the butter.
    Beat in eggs.
  • Raspberry preserves and sour cream in a bowl.
    Stir in the raspberry preserves and sour cream.
  • Preserve mixture mixed with flour and sugar mixture.
    Add the flour mixture to the sour cream mixture and stir until well incorporated, but be careful not to overmix.
  • Batter poured into a loaf pan.
    Spoon batter into the prepared loaf pan.
  • Baking the raspberry bread.
    Bake for 50 to 60 minutes.
  • Cooling the Raspberry Sour Cream Bread.
    Cool 10 minutes before removing from the pan.