Raspberry Cream Cheese Loaf
Raspberry Cream Cheese Loaf is a delightful treat that brings comfort and joy to any occasion. The blend of cream cheese and fresh raspberries results in moist, tender crumbs and a harmonious flavor profile.
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- 8 oz cream cheese, softened
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9x5 inch loaf pan or line with parchment paper.
- In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt.
- In another bowl, beat together eggs, sour cream, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry mixture, stirring gently until just combined.
- Gently fold in the raspberries.
- In a separate bowl, beat the softened cream cheese until smooth, optionally adding a tablespoon of sugar.
- Pour half of the batter into the prepared loaf pan, followed by the cream cheese mixture, then the rest of the batter. Use a knife to create swirls.
- Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted comes out clean.
- Let the loaf cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Notes
Once cooled, wrap tightly in plastic wrap or aluminum foil to store. It can be refrigerated for up to a week or frozen for up to three months.
Pair with whipped cream, yogurt, or coffee for an enjoyable experience.