Sour Cream Raspberry Swirl Loaf

By dfallon

Ingredients

• 1/3 c. seedless raspberry jam
• 3 tb. chopped walnuts, toasted
• 1 1/2 c. all-purpose flour
• 1 tsp. baking powder
• 1/4 tsp. baking soda
• 3/4 c. sugar
• 1/4 c. butter, softened
• 2 tsp. grated lemon rind
• 1 1/8 tsp. vanilla extract, divided
• 1 large egg
• 1 large egg white
• 3/4 c. fat-free sour cream
• cooking spray
• 1/4 c. sifted powdered sugar
• 1 1/2 tsp. 2% reduced-fat milk

Details

Servings 12

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, and baking soda 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.