raspberry sour cream bread
Submitted on Jun 1, 2011
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!
prep time
20 Min
cook time
1 Hr
method
Bake
yield
10-12 serving(s)
Ingredients
- 3 cups unbleached all-purpose flour
- 1/2 teaspoon salt
- 3/4 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/2 cup sweet butter, softened
- 1/2 cup granulated sugar
- 1 teaspoon rum or rum extract
- 1 tablespoon fresh lemon juice
- 4 large eggs
- 1 cup high quality raspberry preserves
- 1/2 cup sour cream
How To Make raspberry sour cream bread
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Step 1Preheat oven to 350 degrees F. Grease and flour a 9-inch loaf pan. Combine the dry ingredients in a medium bowl; set aside. -
Step 2In a large bowl, cream together the butter, sugar, rum, and lemon juice.
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Step 3Beat in eggs.
-
Step 4Stir in the raspberry preserves and sour cream.
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Step 5Add the flour mixture to the sour cream mixture and stir until well incorporated, but be careful not to overmix.
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Step 6Spoon batter into the prepared loaf pan.
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Step 7Bake for 50 to 60 minutes.
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Step 8Cool 10 minutes before removing from the pan.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Sweet Breads
Tag:
#For Kids
Keyword:
#raspberry
Keyword:
#loaf
Keyword:
#preserves
Collection:
Favorite Breads
Method:
Bake
Culture:
American
Ingredient:
Flour
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