Lemon Raspberry Bread
Quick bread pairs fresh lemon zest and fresh raspberries with sour cream creating a tender, flavorful breakfast treat.
Breakfast, Brunch, Dessert
unsalted butter (1/2 cup OR 1 stick), room temperature
granulated sugar (1/2 cup)
fresh lemon zest (1 tablespoon)
sour cream (1/2 cup), room temperature
vanilla bean paste or vanilla extract (2 teaspoons)
egg (3 large), room temperature
all-purpose flour (1-1/2 cups)
baking powder (1-1/2 teaspoons)
kosher salt (1/2 teaspoon)
fresh raspberries (1-1/2 cups)
raspberry jam (2 tablespoons)
Preheat oven to 350 degrees F. Line a 9 x 5-inch bread loaf pan with parchment paper and set aside.
Add unsalted butter to stand mixer. Beat on medium speed 3 minutes.
Add granulated sugar and fresh lemon zest to stand mixer. Beat on medium speed until light and fluffy.
Add sour cream and vanilla bean paste. Beat on medium until fully incorporated.
Add eggs one at a time. Beat on low long enough to fully incorporate, after each addition. Remove bowl from stand mixer. Scrape down the stand mixer bowl with a spatula if necessary.
Add all-purpose flour, baking powder and kosher salt to a small mixing bowl and whisk to combine.
Add flour mixture to stand mixer and fold in with large spatula. Do not over mix.
Add fresh raspberries to bread batter and gently fold in with large spatula.
Transfer half the batter to the prepared pan. Spread evenly with a small offset spatula.
Dollop with raspberry jam. Swirl jam into batter with sharp knife.
Dollop remaining batter over raspberry jam. Spread evenly with offset spatula.
Bake for 60 minutes in preheated oven, or until the center is firm to the touch and a toothpick inserted into the center comes out clean.
Remove pan from oven and cool completely. Invert pan and remove bread. Cut into individual slices to serve. Serve bread slices at room temperature.
Cover and store at room temperature for 1 day, or in the refrigerator for several days.
Sliced thin this bread will fit into an electric toaster.
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