Raspberry & Cream Cheese Bread

Instructions

1. Preheat oven to 350F. Butter a 9 x 5 loaf pan.
2. Line the bottom of the pan with baking parchment, and grease the sides.. or use the loaf tin liners that are widely available now.
3. In bowl, whisk together flour, baking powder and salt. Set aside.
4. Beat together cream cheese, butter and sugar until light and fluffy, about 2 minutes. Add eggs one at a time, thoroughly mixing each time. Add vanilla extract and lemon zest, mixing gently until combined.
5. Pour flour mixture over the wet mixture. Using a large rubber spatula, gently fold in the flour until it’s completely mixed in and there are no pockets of dry flour.
6. Lastly, dredge the raspberries in 2tbsp flour and gently fold in ¾ of them into the mixture.
7. Transfer batter to prepared baking loaf pan. Take the remaining raspberries and press down gently into the top of the batter. The batter will be thick!
8. Bake for 55-65 minutes, or until toothpick inserted in the center comes out clean.
9. Let sit until cool, at least 30 minutes and then remove from pan and let go cold before frosting.
10. In a mixer or large bowl, cream together butter and cream cheese until smooth.
11. Add icing sugar and beat until smooth.
12. Beat in vanilla extract.
13. Warm Raspberry jam up in a pot.
14. Spread a thick layer of frosting over loaf and drizzle with warm Jam & decorate the top with a few raspberries and keep in fridge until ready to serve.