Raspberry Muffin Bread
This raspberry muffin bread is like a big, tender muffin in loaf form! You'll be slicing off little pieces all day.
Servings 8 slices
- 1/2 cup butter room temperature
- 3/4 cup sugar
- 1 egg
- 2 teaspoons vanilla
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1/2 cup buttermilk
- 1/2 cup seedless raspberry jam or pastry filling
- 1/2 cup powdered sugar
- 2 tablespoons heavy cream more as needed
Preheat the oven to 350 degrees. Grease a 9x5 loaf pan.
In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla until well combined.
Combine the flour, baking powder, and salt in a small bowl.
Add the flour mixture a little at a time to the butter mixture, alternating with the buttermilk.
Spread half of the batter into the prepared loaf pan. Top with half of the raspberry jam and swirl with a knife.
Add remaining batter to the pan and top with remaining jam. Swirl knife through the batter to create a swirl of jam.
Bake for 50-60 minutes or until a butter knife inserted in the center comes out mostly clean.
Cool before glazing.
To make the glaze, whisk together the powdered sugar and cream. Add more cream if you'd like the glaze thinner.
Drizzle over the bread before cutting.
Calories: 410kcal | Carbohydrates: 66g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 57mg | Sodium: 425mg | Potassium: 178mg | Fiber: 1g | Sugar: 37g | Vitamin A: 465IU | Vitamin C: 1.9mg | Calcium: 78mg | Iron: 1.7mg