Combine raspberries and sugar in a small saucepan over medium low heat. Roughly mash raspberries with a spatula, leaving some whole. This should take 2 to 3 minutes. Turn off heat and set aside to allow it to cool.
Lightly grease an 8-in x 4-in loaf pan and line with parchment paper. Preheat oven to 350°F (180°C).
Sift all-purpose flour, baking powder, and salt into a medium sized bowl.
Cream butter, cream cheese, and sugar in a large bowl until light and fluffy, about 2 minutes.
Beat in eggs, one at a time until combined.
Add half the flour mixture and half of the milk. Beat on low speed. Then add remaining flour mixture and milk.
Continue to beat until combine.
Pour half batter into prepared pan. Add half of the raspberry sauce. Swirl with a butter knife. Pour in remaining batter followed by raspberry sauce. Again, swirl with butter knife. Then gently tap the pan on the counter several times.
Place in the oven and bake for 1 hour or until wooden pick inserted in the center comes out clean.
Cool in the pan for 10 minutes, remove and cool on wire rack.