How to make it

  • Preheat oven to 350F. Cream butter, sugar and vanilla together. Add eggs, one at a time, beating well after each addition. Mix the dry ingredients and add alternately with the buttermilk. Marble in the raspberry jam. Pour into two greased and floured loaf pans. Bake for 40 to 50 minutes or until done, checking at 40 minutes. Bread should spring back when lightly touched in the center.

Reviews & Comments 6

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " It was excellent "
    bakerme ate it and said...
    Like so many recipes called 'bread' this one is more of a cake. Not a bad thing, and we like cake! Looking at the list of ingredients, they struck me as pretty similar to those for my tried and true pound cake. I halved the recipe to make two smaller 7X3 loaves, but made a few changes. I omitted the cream of tartar because my experience with it in baking has been that it makes for a drier texture, and I used the full 1/2 C. buttermilk (that would be 1 C. if making the full recipe). As expected, the taste and texture of the cake was like a fluffier pound cake, and I imagine it will be even more so after it sits overnight. The only problem I had was swirling in the raspberry jam, but that was operator error and not the fault of the recipe. With the smaller loaves, I ended up using only 1/4 C. jam and it was plenty, so I would suggest using the jam to taste. I used Smuker's Seedless Raspberry Fruit Only fruit spread and dotted it on top of the batter before swirling it in with a thin wooden skewer. I was careful not to mix too much because I didn't want to end up mixing the jam into the batter and, while it looked like I had gotten it down deep enough, it turned out that I didn't and there was some jam swirled in and some just sitting on top of the baked loaves. Done properly, the jam would have provided more "sweet" to the body of the cake because, as made by me, it needed a bit more sugar. I'm still giving the recipe 5 stars, though, because it shouldn't be docked due to my lack of swirling skills. Thank you, Frankieanne, for sharing your recipe and, if you have any swirling tips, please share them, too! Added to the I Made It group on June 23, 2016: Raspberry Quick Bread
    Was this review helpful? Yes Flag
    " It was excellent "
    pecasfamily ate it and said...
    This is truly yummy. My whole family enjoyed the "preview" loaf I made to check it out before it made the Thanksgiving table. Thanks so much.
    Was this review helpful? Yes Flag
    " It was excellent "
    cherublisa ate it and said...
    Made this today. Yum! Great recipe. It smelled so good baking and took a little extra time. It was hard to wait!
    Was this review helpful? Yes Flag
  • laurakaay 8 years ago
    This sounds delicious! Thanks for sharing.
    Was this review helpful? Yes Flag
  • cookin_mimi 8 years ago
    Like you, i am a raspberry lover. I am heading into my kitchen right now to give this bread a try! My father and i are both retired. He and i are in the amateur (sp?) bread making business. We drive both my mom and my husband CRAZY with our wild ideas for new kinds of breads. Wait til i give him a call 'bout this one!!! hehehe THANKS!!!
    Was this review helpful? Yes Flag
  • alaskanmom 8 years ago
    Love fresh baked bread, then add the raspberries, oh my mouth is watering...saving this one
    Was this review helpful? Yes Flag
  • zena824 9 years ago
    I can smell it cooking....LOL.. sounds delicious..
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes