Raspberry Swirl Bread is a delightful one-bowl recipe that brings together a delightful combination of flavors. This scrumptious bread features a blend of cinnamon and nutmeg, combined with the richness of sour cream and milk. To top it off, a generous swirl of raspberry jam adds a burst of fruity sweetness. Bake one of my family favorites with your family today.
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Ingredients
- Sour Cream - adds moisture without thinning the batter
- Raspberry jam - I like to use seedless for this recipe
- Vanilla extract - brings out the flavors
See the recipe card below for quantities and measurements.
Variations
Want to jazz up the bread? Try these simple add-ins:
- White Chocolate Chips - If desired add ½ cup to the batter
- Nuts - Want to add in some crunch? Add 1 Tablespoon of your favorite type of finely chopped nuts
- Dried Fruit - Add in 1 Tablespoon of your favorite mix of dried fruit
Equipment
Equipment can have a big impact on how a recipe turns out. I would recommend following equipment for this recipe:
- Mixing bowl
- Hand mixer
- Spatula
- 1lb metal loaf pan
- Whisk
- Parchment paper sheet
- Baking spray
Instructions
- Preheat oven to 350 degrees Fahrenheit. Optional: line the loaf pan with parchment paper. Or spray with baking spray. In a large bowl, whisk together flour, baking powder, salt, nutmeg, and cinnamon.
2. In the same bowl, add melted butter and milk. Mix. Then add in eggs, vanilla, and sour cream. Mix until well combined.
3. Pour less than half of the batter into the prepared loaf pan. Take half of the raspberry jam and swirl it on top of the batter. Then pour enough batter to cover the raspberry jam. Then swirl in the remainder of the jam. Top with the remainder of the bread batter.
4. Smooth out the batter and bake for 60-45 minutes or until a toothpick inserted into the center of the bread comes out clean. Once you remove the bread from the oven, butter and sprinkle the top of the loaf with granulated sugar. Let the bread cool in the pan for about 1 hour before slicing and enjoying.
Hint: Ensure your ingredients are at room temperature before baking.
Storage
Store a fully cooled loaf in a air-tight container on the countertop for 3-4 days.
You can also freeze this bread. Wrap the fully cooled loaf tightly in saran wrap. Then pop it in the freezer for up to 3 months.
Top Tip
Do not use a glass loaf pan for this recipe. Glass pans cook quicker on the outside leaving the middle raw.
FAQ
If you do not have any raspberry jam in your pantry, you can use blueberry or strawberry jam.
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📖 Recipe
Raspberry Swirl Bread
Equipment
- 1 Mixing bowl
- 1 Hand mixer
- 1 Spatula
- 1 1lb metal loaf pan
- 1 Whisk
- 1 Parchment paper sheet
- 1 Baking spray
Ingredients
- 3 Cups All-purpose flour
- 1 Cup Granulated sugar
- 2-½ Teaspoon Baking powder
- ¼ Teaspoon Salt
- 3 Teaspoons Nutmeg
- 3 Teaspoons Cinnamon
- ½ Cup Unsalted butter melted
- ¼ Cup Sour cream
- 1-½ Cups Milk I like 2%
- 2 Eggs
- 1 Teaspoon Vanilla extract
- 1 Raspberry Jelly
Instructions
- Preheat oven to 350 degrees Fahrenheit. Optional: Line your 1lb loaf pan with parchment paper. Or spray pan with baking spray.
- In a large bowl, whisk together flour, baking powder, salt, nutmeg, and cinnamon.
- In the same bowl, add melted butter and milk. Mix. Then add in eggs, vanilla, and sour cream. Mix until well combined.
- Pour less than half of the batter into the prepared loaf pan. Take half of the raspberry jam and swirl it on top of the batter. Then pour enough batter to cover the raspberry jam. Then swirl in the remainder of the jam. Top with the remainder of the bread batter.
- Smooth out the batter and bake for 60-75 minutes or until a toothpick inserted into the center of the bread comes out clean. Once you remove the bread from the oven, butter and sprinkle the top of the loaf with granulated sugar. Let the bread cool in the pan for about 1 hour before slicing and enjoying.
Notes
- Make sure your ingredients are at room temperature before baking
- When the bread comes out of the oven, I liketo butter it and top with granulated sugar.
- You can line your baking pan with parchment paper.
