Red Velvet Loaf

4.70 from 10 votes

Our Better than Starbucks Red Velvet Loaf is a tender moist quick bread made with swirls of dense vanilla and red velvet cake and topped with a thick vanilla glaze. Skip the commercially made, packaged slice you get at the drive thru, and try this easy and fast sweet bread at home.

Prep Time10

Cook Time50

Cooling time1

Total Time2

Course: Baking, Dessert

Cuisine: American

Diet: Vegetarian

Servings:

Calories: 647kcal

Author: Kadee & Desarae

Equipment

hand or stand mixer

Ingredients

Batter

⅔ cup sugar
½ cup canola oil
1 egg
½ cup milk
1 cup sour cream
1 teaspoon vanilla extract
1 ¾ cup all purpose flour
2 teaspoon baking soda
¼ teaspoon salt
1 ½ tablespoon cocoa powder
1 teaspoon red flood coloring

Vanilla Icing

1 tablespoon salted butter softened
2 teaspoon vanilla extract
¼ cup milk
4 cups powdered sugar

Instructions

Batter

Prep: Preheat oven to 350 degrees. Prepare a 9 inch loaf pan by spraying it with non-stick spray. You can also add some parchment paper with the ends hanging out for easy removal.
In a large mixing bowl, combine sugar and oil. Using a hand or stand mixer, mix until well combined.
Add egg, milk, sour cream and vanilla extract to the batter. Mix until just combined.
Add in flour, 2 teaspoon baking soda, and ¼ teaspoon salt. Mix until combined.
Transfer half of the batter to a separate bowl.
In remaining half add in 1 ½ tablespoons unsweetened cocoa powder, and red food coloring. Mix until batter is red and all ingredients are combined.
In your prepared loaf pan - using ¼ cup measuring cup add batter, alternating the red velvet batter and the white batter randomly. Smooth the top.
Bake at 350 degrees for 45-60 minutes or until a toothpick inserted comes out clean. Let cool completely on a cooling rack.

Icing

Prepare frosting in a large mixing bowl by add in softened butter, vanilla, and milk. Add in 4 cups of powdered sugar.
Mix until well combined. If glaze it too thick you can add more milk 1 teaspoon at a time until you have desired consistency. You want it to be thick enough to not run off of the top of the loaf.
Spread glaze on the top of cooled loaf. Slice and serve.

Video

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Notes

Storing Red Velvet Loaf

Store Red Velvet Loaf and other quick breads in a sealed container or resealable plastic bag, in a single layer. This can be stored at room temp for 2-3 days.

To freeze, wrap with parchment paper and place in a freezer bag. They will keep in the freezer for up to 3 months.

Pro Kitchen Tips:

Line your pan with parchment paper. Leave the ends out making it easy to lift the loaf out of the pan.

To create the “marble” effect on the Loaf you can simply alternate layers of the batter in the loaf pan or use a knife to very gently even the batter. Just be careful to not over-swirl the batters together.

Testing for doneness: While baking time is a guide, to test for doneness of sweet orange bread, insert a wooden toothpick into center of the loaf. If the toothpick comes out clean the quick bread is done. You can also gently touch the top of the bread. If it springs back, it is done. If it leaves and indent, it needs more time. Alternately, you can use a thermometer to check the internal temperature. The center should be 210 degrees when it is cooked thru.

Nutrition