Raspberry Swirl Loaf

This time of year when I'm visiting the farmer's market I love seeing the wonderful fresh berries that are available. With all of the fantastic raspberries we've been getting, My Oldest is happy as a clam! I send some in his lunch every day and not one speck is left when he gets home.

When I was choosing recipes to make for this week, I came across a recipe from Cooking Light's 5 Star Recipes that had a gorgeous photo jumping out at me. The Sour Cream-Raspberry Swirl Loaf looked like the kind of bread I would enjoy making and eating. Of course, I'm trying to work with some ingredients I already have on hand so I substituted Greek yogurt for the sour cream. I had already used up my lemons this week, so I used some orange rind instead. I left out the walnuts, because I just don't care for nuts in quickbreads. Ideally, I would have loved to use homemade raspberry jam, but since I can't keep them in the house I pulled out my stand-by - Trader Joe's Organic Raspberry Jam. Not sure how they do it, but it is sweet and full of fresh raspberry flavor. If you haven't tried it, you should! You'll be licking the spoon so that not one bit gets wasted.

From Family, Friends and Food

We really enjoyed this quickbread. It's more cake-like in texture and the raspberry swirl adds a touch of sweetness through the middle. Kind of like a nice surprise when you get a bite of it. My Oldest requested a couple of slices to go in his snack at camp.

I made mine into mini loaves (6 inch pans) and got 2 loaves out of this recipe. It took about 35 minutes to bake up completely at 350 degrees. The recipe states that this bread will freeze nicely for about 2 months.

From Family, Friends and Food

You could also substitute another fruit jam in this recipe with equally delicious results.

Have a great day!