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Red Raspberry Cream Bread with Fresh Lemon Butter

Red Raspberry Cream Bread with Fresh Lemon Butter

Prep Time

Cook Time

50 mins

Servings

Ingredients

  • 2 cups butter, softened
  • 3 cups sugar
  • 2 teaspoons vanilla
  • ½ teaspoon lemon juice
  • 8 eggs
  • 6 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 21-ounce can LUCKY LEAF® Premium Red Raspberry Fruit Filling & Topping
  • 1 8-ounce container sour cream
  • ½ cup chopped pecans
  • Fresh Lemon Butter:
  • 1 cup butter
  • 1 Tablespoon lemon peel, finely shredded
  • 3 Tablespoons fresh lemon juice

Instructions

Fresh Lemon Butter:
In a large mixing bowl, beat 1 cup butter, 1 Tablespoon finely shredded lemon peel, 3 Tablespoons fresh lemon juice with an electric mixer on medium speed until well combined. Cover and chill until serving time. 
Bread:
Preheat oven to 350°F. Grease the bottom and 1/2 inch up the sides of three 9X5X3-inch loaf pans; set aside. 
In a large mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds. Beat in sugar, vanilla and lemon juice until well combined. Add eggs, one at a time, beating well after each addition. 
In a large bowl, stir together the flour, cream of tartar, salt and baking soda. In a medium bowl, stir together the LUCKY LEAF Premium Red Raspberry Pie Filling and sour cream. Add the flour mixture and pie filling mixture alternately to the creamed mixture, beating on medium speed after each addition just until combined. If necessary, stir in the last bit of flour by hand. Stir in pecans. 
Spoon batter evenly into prepared pans. Bake for 50-55 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks. Serve with Fresh Lemon Butter. 

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