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Raspberry Swirl Loaf Cake Recipe

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3.9 from 14 reviews

This Raspberry Swirl Loaf Cake is a delightful combination of moist muffin-based bread with a vibrant raspberry swirl and a sweet, creamy glaze. Perfect for breakfast, brunch, or an afternoon treat, it incorporates fresh raspberries for a burst of natural flavor and is made simple with King Arthur Baking Muffin Mix, eggs, and avocado oil. The loaf is tender and beautifully marbled, topped with a light glaze that adds just the right touch of sweetness.

Ingredients

Batter

  • 1 box King Arthur Baking Muffin Mix (or your preferred muffin mix)
  • 5 large eggs
  • 1/2 cup avocado oil (or melted butter)
  • 1 cup water
  • 1 teaspoon almond extract (or vanilla extract)

Raspberry Swirl

  • 1 cup fresh raspberries
  • 2 tbsp powdered sweetener

Glaze

  • 1/3 cup powdered sweetener
  • 1 1/2 tbsp heavy whipping cream
  • 1/2 tsp vanilla or almond extract

Instructions

  1. Prepare the Pan: Preheat the oven to 350ºF. Grease a 9x5 inch metal loaf pan thoroughly, then line the bottom with parchment paper with overhanging edges while leaving the short sides uncovered. Grease the parchment paper to prevent sticking.
  2. Make the Raspberry Sauce: In a medium bowl, combine the fresh raspberries and 2 tablespoons powdered sweetener. Mash the mixture using a fork until it becomes a thick, sauce-like consistency. Set aside.
  3. Mix the Batter: Pour the muffin mix into a large bowl and whisk to break up any lumps. Add the eggs, avocado oil, water, and almond extract, stirring well until fully combined and smooth.
  4. Layer the Batter and Raspberry Sauce: Pour enough batter into the prepared loaf pan to cover the bottom. Dollop half of the raspberry sauce over the batter, then swirl gently using a knife. Repeat with more batter and remaining sauce, then add the last of the batter on top and smooth the surface evenly.
  5. Bake the Loaf: Place the loaf pan in the preheated oven and bake for 50 to 60 minutes, or until the loaf is risen, golden brown on top, and a toothpick inserted into the center comes out clean. Remove from oven and let cool for 20 to 30 minutes.
  6. Cool and Remove: Use the parchment paper edges to carefully lift the loaf out of the pan. Place the loaf on a wire rack to cool completely before glazing.
  7. Prepare the Glaze: In a medium bowl, whisk together 1/3 cup powdered sweetener, heavy whipping cream, and vanilla or almond extract until smooth.
  8. Glaze the Loaf: Drizzle the glaze evenly over the cooled loaf. Allow the glaze to set before slicing and serving.

Notes

  • You can substitute almond extract with vanilla extract based on your preference.
  • Avocado oil can be replaced with melted butter if desired for a richer flavor.
  • Ensure the loaf is completely cooled before adding the glaze to prevent it from melting.
  • If you don't have King Arthur Baking Muffin Mix, any high-quality muffin mix can work as a substitute.
  • For a gluten-free version, check the muffin mix label or use a gluten-free muffin mix.

Find it online: https://recipefeastful.com/raspberry-swirl-loaf-cake-recipe/