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White Chocolate Chip Raspberry Bread

Delightful White Chocolate Chip Raspberry Bread for Summer!

This White Chocolate Chip Raspberry Bread combines tart raspberries and creamy white chocolate for a delightful summer treat.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 1 hour
Total Time 2 hours 15 minutes
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 2 cups All-Purpose Flour Substitute with whole wheat flour for a heartier texture.
  • 1 cup Granulated Sugar Can be replaced with brown sugar for a caramel-like flavor.
  • 2 teaspoons Baking Powder Always use fresh for best results.
  • 1 teaspoon Salt Essential for balancing sweetness.
  • 1 cup Fresh Raspberries Frozen raspberries may alter color and texture.
  • 1/2 cup Sour Cream Can be switched to plain Greek yogurt for a lighter alternative.
  • 1/2 cup Melted Butter Substitute vegetable oil for a dairy-free version.
  • 2 Large Eggs Use room-temperature eggs for better incorporation.
  • 1 teaspoon Vanilla Extract Essential for depth in flavor.
  • 1 teaspoon Almond Extract Can be omitted for those with nut allergies.
  • 1 cup White Chocolate Chips Swap with dark chocolate for a richer taste.
For Optional Topping
  • 1 tablespoon Powdered Sugar Dust over before serving.

Equipment

  • 9x4x5 inch loaf pan
  • Mixing bowl
  • Whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9x4x5 inch loaf pan by buttering and flouring it.
  2. In a large mixing bowl, sift together the all-purpose flour, granulated sugar, baking powder, and salt until combined.
  3. In a separate bowl, whisk together the sour cream, melted butter, beaten eggs, vanilla extract, and almond extract until smooth.
  4. Pour the wet mixture into the bowl with the dry ingredients and stir until just moistened, being careful not to overmix.
  5. Toss the raspberries with a sprinkle of flour to coat them lightly, then gently fold in the raspberries and white chocolate chips into the batter.
  6. Pour the combined batter into the prepared loaf pan and smooth the top.
  7. Bake in the preheated oven for 55-60 minutes until a toothpick inserted comes out clean or with a few moist crumbs.
  8. Allow the loaf to cool in the pan for about an hour before dusting with powdered sugar and slicing.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 55mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 5IUVitamin C: 2mgCalcium: 3mgIron: 6mg

Notes

For best results, use room temperature eggs and avoid overmixing the batter.

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