Raspberry Muffin Bread

Need a lacto ovo vegetarian morn meal? Raspberry Muffin Bread could be an excellent recipe to try. For 68 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. One serving contains 436 calories, 7g of protein, and 16g of fat. This recipe serves 8. This recipe from Buns in My Oven has 123 fans. Head to the store and pick up baking powder, vanilla, flour, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour. With a spoonacular score of 33%, this dish is rather bad. If you like this recipe, take a look at these similar recipes: Raspberry Coffee Time muffin, Orange-Raspberry Muffin Tops, and Raspberry Parfait and Mini Muffin.

Servings: 8

Preparation duration: 10 minutes

Cooking duration: 50 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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.

 

Step by step:

1. 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.

2. Combine the flour, baking powder, and salt in a small bowl.

3. Add the flour mixture a little at a time to the butter mixture, alternating with the buttermilk.

4. Spread half of the batter into the prepared loaf pan. Top with half of the raspberry jam and swirl with a knife.

5. Add remaining batter to the pan and top with remaining jam. Swirl knife through the batter to create a swirl of jam.

6. 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.

7. Add more cream if you'd like the glaze thinner.

8. Drizzle over the bread before cutting.

Nutrition Information:

covered percent of daily need

 

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