Red Raspberry Cream Bread Recipe

It is Red Raspberry season here in the northeast and we had a blast picking tons of red raspberries at the CSA this weekend. So that prompted me to find recipes. One that I found, tried, and adored is this Red Raspberry Bread recipe with Lemon Butter.

red raspberry bread recipe

It is from the website (and brand) Lucky Leaf. The recipe calls for pie filling, and for sour cream. But I substituted the pie filling for the real thing – fresh raspberries from the farm. And since I didn’t have any sour cream on hand, I used plain yogurt. The added bonus is that it does cut down on the fat. If you wanted to cut down on the calories even more, you could substitute applesauce (maybe the berry-flavored kind) for the butter.

Here is the recipe. Substitute (or not) as you see fit!

Ingredients for the Red Raspberry Cream Bread:
2 cups butter, softened
3 cups sugar
2 teaspoons vanilla
½ teaspoon lemon juice
8 eggs
6 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon salt
1 teaspoon baking soda
2 cups of red raspberries
18-ounce container sour cream
½ cup chopped pecans (optional)

Ingredients for Fresh Lemon Butter:
1 cup butter
1 Tablespoon lemon peel, finely shredded
3 Tablespoons fresh lemon juice

Instructions

Fresh Lemon Butter:
In a large mixing bowl, beat 1 cup butter, 1 Tablespoon finely shredded lemon peel, 3 Tablespoons fresh lemon juice with an electric mixer on medium speed until well combined. Cover and chill until serving time.

Bread:
Preheat oven to 350°F. Grease the bottom and 1/2 inch up the sides of three 9X5X3-inch loaf pans; set aside. In a large mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds. Beat in sugar, vanilla and lemon juice until well combined. Add eggs, one at a time, beating well after each addition.

In a large bowl, stir together the flour, cream of tartar, salt and baking soda. In a medium bowl, stir together the Red Raspberries and sour cream. Add the flour mixture and red raspberry mixture alternately to the creamed mixture, beating on medium speed after each addition just until combined. If necessary, stir in the last bit of flour by hand. Stir in pecans if you want.

Spoon batter evenly into three prepared pans. Bake for 50-55 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks.

Serve with Fresh Lemon Butter and be prepared to swoon.
 
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