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Raspberry Loaf

A moist and flavorful raspberry loaf that is easy to make and perfect for any occasion, bringing warmth and nostalgia to your kitchen.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American, Bakery
Calories: 250
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 3/4 cup granulated sugar A must-have for sweetness! You can substitute coconut sugar for a more natural option.
  • 1/4 cup unsalted butter, room temperature Use unsalted butter for better control over the saltiness.
  • 1/2 cup sour cream, room temperature For moisture and richness. Greek yogurt can be an alternative.
  • 1 large egg, room temperature Adds structure; let it sit at room temperature for 30 minutes.
  • 1/2 cup whole milk, room temperature Ensures moisture; can replace with almond milk for a dairy-free version.
Dry Ingredients
  • 1 1/2 cups all-purpose flour The base of your loaf; consider using a gluten-free blend if needed.
  • 2 teaspoons baking powder Helps the loaf rise beautifully.
  • 1/2 teaspoon kosher salt Elevates the flavors.
Fruits and Toppings
  • 2 cups fresh raspberries, divided Use ripe, juicy raspberries; frozen may require extra care.
Glaze
  • 1 cup confectioners' sugar For the simple glaze.
  • 2 tablespoons milk, room temperature To achieve the desired glaze 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 stand mixer, beat together sugar, butter, sour cream, and egg until creamy, about 2-3 minutes.
  4. In a separate bowl, whisk together flour, baking powder, and salt.
  5. With the mixer on low, alternate adding the dry mixture and milk, starting and ending with the flour.
  6. Gently fold in 1 3/4 cups of raspberries, reserving 1/4 cup for topping.
  7. Pour the batter into the prepared loaf pan and sprinkle the reserved raspberries over the top.
Baking
  1. Bake for 65-70 minutes. Check for doneness with a toothpick; it should come out with a few crumbs.
  2. Let the loaf cool in the pan for at least 10 minutes before transferring to a wire rack.
Glazing
  1. Whisk together confectioners' sugar and milk for the glaze, adjusting consistency as needed.
  2. Once cooled, drizzle the glaze over the loaf.

Notes

Storage: Keep your raspberry loaf in an airtight container at room temperature for up to 3 days, or refrigerate for a week. Freezes well for up to 3 months.