Raspberry Swirl Bread

local_grocery_store Ingredients

• 2 cups All-purpose flour
• 1 teaspoon Baking powder
• 1/2 teaspoon Salt
• 1/2 cup Unsalted butter, softened
• 1 cup Granulated sugar
• 2 Eggs
• 1 teaspoon Vanilla extract
• 1/2 cup Milk
• 1 cup Fresh raspberries
• To taste Powdered sugar, for dusting

restaurant_menu Method

1. 1.Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
2. 2.In a medium bowl, whisk together the flour, baking powder, and salt.
3. 3.In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. 4.Beat in the eggs, one at a time, followed by the vanilla extract.
5. 5.Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
6. 6.Gently fold in the fresh raspberries, being careful not to overmix.
7. 7.Pour half of the batter into the prepared loaf pan.
8. 8.Drop spoonfuls of raspberry jam on top of the batter, then swirl it with a knife to create a marbled effect.
9. 9.Pour the remaining batter over the raspberry swirl, spreading it evenly.
10. 10.Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
11. 11.Remove from the oven and let the bread cool in the pan for 10 minutes.
12. 12.Transfer the bread to a wire rack to cool completely.
13. 13.Once cooled, dust with powdered sugar before serving.
14. 14.Slice and enjoy!

lightbulb_outline Tips

• chevron_rightFor an extra burst of raspberry flavor, add a handful of fresh raspberries on top of the batter before baking.
• chevron_rightIf you don't have fresh raspberries, you can use frozen raspberries. Just make sure to thaw and drain them before adding to the batter.
• chevron_rightFeel free to customize the swirl by using a different fruit jam or preserve of your choice.
• chevron_rightStore any leftovers in an airtight container at room temperature for up to 3 days.