Raspberry Cream Bread

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan with butter or non-stick cooking spray. Set aside.

2. In a medium mixing bowl, whisk together the all-purpose flour, granulated sugar, salt, and baking powder. Ensure all the dry ingredients are well combined.

3. In a separate large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. This will take about 2-3 minutes using a hand mixer or stand mixer on medium speed.

4. Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. Then, mix in the sour cream and vanilla extract until fully combined.

5. Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay.

6. Gently fold in the fresh raspberries, being careful not to break them apart too much. The raspberries will add a burst of color and flavor to the bread.

7. Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

8. Once baked, remove the Raspberry Cream Bread from the oven and let it cool in the pan for about 15 minutes. Then, transfer the bread to a wire rack to cool completely before slicing. Enjoy a slice on its own, or spread a bit of butter for an extra indulgence.