Sour Cream Raspberry Swirl Loaf

• 1/3 cup seedless raspberry jam
• 3 tablespoons chopped walnuts or 3 tablespoons pecans
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 3/4 cup sugar
• 1/4 cup butter, softened
• 2 teaspoons grated lemon rind
• 1 1/4 teaspoons vanilla extract, divided
• 1 large egg
• 1 large egg white
• 3/4 cup low-fat sour cream
• 1/4 cup sifted powdered sugar
• 1 1/2 teaspoons reduced-fat milk

1. Preheat oven to 350u0b0F Coat an 8x4 loaf pan with cooking spray.
2. Combine jam and nuts in a small bowl. Set aside.
3. Combine flour, baking powder, baking soda, and salt in a bowl, stirring with a wisk.
4. Combine sugar, butter, lemon rind, 1 teaspoon vanilla, egg, and egg white in a large bowl. Beat with a mixer at medium speed until well blended.
5. Add flour mixture and sour cream alternately to sugar mixture, beginning and ending with flour mixture.
6. Spread half the batter into loaf pan and spoon jam mixture over top, leaving a 1/4 inch border. Spread remaining batter over raspberry mixture.
7. Bake for 55 minute or until toothpick comes out clean.
8. Cool in pan 10 minute then transfer loaf to wire rack. Combine 1/4 teaspoon vanilla, powdered sugar, and milk in a small bowl. Drizzle over loaf while still slightly warm.

seedless raspberry jam, walnuts, flour, baking powder, baking soda, salt, sugar, butter, lemon rind, vanilla, egg, egg white, lowfat sour cream, powdered sugar, milk

Taken from www.food.com/recipe/sour-cream-raspberry-swirl-loaf-208378 (may not work)