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Sour Cream Raspberry Swirl Loaf

“Stuffed” bread is not normally something i’m a fan of. But i had some sour cream that was due to be out before i had any plans of using it… I adapted a recipe from CL The first time i made it, i used some La Madelaine raspberry rhubarb preserves. WOW! Great! The second time i made it, I used strawberry preserves and splenda – and i gotta say it did not work as well – i think it was the splenda, not the cheap jelly, but i’ll have to make one more to confirm!


  • 1/3 cup seedless raspberry jam – or your favorite preserve
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 3/4 cup sugar
  • 1/4 cup butter, softened
  • 2 teaspoons grated lemon rind
  • 1 1/8 teaspoons vanilla extract, divided
  • 1 large egg
  • 1 large egg white
  • 3/4 cup fat-free sour cream
  • Cooking spray
  • 1/4 cup sifted powdered sugar
  • 1 1/2 teaspoons 2% reduced-fat milk


  • Preheat oven to 350°.
  • Combine raspberry jam and walnuts in a small bowl.
  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt in a bowl, stirring with a whisk. Combine sugar, butter, lemon rind, 1 teaspoon vanilla, egg, and egg white in a large bowl; beat with a mixer at medium speed until well blended. Add flour mixture and sour cream alternately to sugar mixture, beginning and ending with flour mixture.
  • Spread half the batter into an 8 x 4-inch loaf pan coated with cooking spray. Spoon raspberry mixture over top, leaving a 1/4-inch border. Spread remaining batter over raspberry mixture.
  • Bake at 350° for 55 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Combine 1/8 teaspoon vanilla , powdered sugar, and milk in a small bowl, stirring well with a whisk. Drizzle over loaf.
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