Description
A delightful loaf that combines the tanginess of sourdough with the sweetness of ripe raspberries and creamy cheesecake.
Ingredients
Scale
- 2 cups sourdough starter
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 tsp salt
- 1/2 cup cream cheese, softened
- 1/2 cup raspberries (fresh or frozen)
- 1/2 tsp vanilla extract
- 1/2 cup milk
- 1 egg
- 1/4 cup butter, melted
Instructions
- In a mixing bowl, combine sourdough starter, sugar, milk, and egg. Mix well.
- Add in melted butter, cream cheese, and vanilla extract; mix until smooth.
- Gradually add flour and salt, stirring until a dough forms.
- Gently fold in raspberries.
- Cover the bowl and let the dough rise for 4-6 hours or until doubled in size.
- Preheat the oven to 350°F (175°C).
- Pour the dough into a greased loaf pan and smooth the top.
- Bake for 30-40 minutes or until golden brown and a toothpick inserted comes out clean.
- Let it cool before slicing and serving.
Notes
Wrap the bread in plastic wrap or store in an airtight container; it keeps at room temperature for up to 3 days. For longer storage, slice and freeze individual pieces for up to three months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 8g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg