Sour Cream Raspberry Swirl Loaf

By á-4131

Yield: 12 servings (serving size: 1 slice)
5 points plus

Ingredients

• 1/3 cup seedless raspberry jam
• 3 tablespoons chopped walnuts, toasted
• 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

Preparation

Step 1

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.