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–+ servings
White Chocolate Chip Raspberry Bread

Irresistible White Chocolate Chip Raspberry Bread Recipe

This White Chocolate Chip Raspberry Bread is a moist and tender quick bread bursting with juicy raspberries and creamy white chocolate.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 1 hour
Total Time 2 hours 15 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 2 cups + 1 Tbsp All-Purpose Flour Substitute with whole wheat flour for a heartier texture.
  • 1 cup Granulated Sugar Can be replaced with brown sugar for a more caramel-like flavor.
  • 2 tsp Baking Powder Always use fresh for best results.
  • 1/2 tsp Salt Enhances the overall flavor profile.
  • 1 cup Fresh Raspberries Frozen can be used but may alter color and texture.
  • 1 cup Sour Cream Switch to plain Greek yogurt for a lighter option.
  • 1/2 cup Melted Butter Substitute with vegetable oil for a dairy-free alternative.
  • 3 large Eggs, beaten Binds ingredients and adds moisture.
  • 1 tsp Vanilla Extract Infuses warmth and depth into the flavor profile.
  • 1/4 tsp Almond Extract Can be omitted for nut allergies.
  • 1/2 cup White Chocolate Chips Swap with dark chocolate for a richer taste.
Optional Topping
  • Powdered Sugar Dust on top before serving for a lovely presentation.

Equipment

  • loaf pan
  • Mixing bowls
  • 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 flour, sugar, baking powder, and salt. Stir until well mixed.
  3. In a separate bowl, whisk together sour cream, melted butter, beaten eggs, vanilla extract, and almond extract until smooth.
  4. Gently combine the wet and dry ingredients, stirring just until moistened, and do not overmix.
  5. Fold in floured raspberries and white chocolate chips carefully, making sure they are evenly distributed.
  6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  7. Bake in the preheated oven for 55-60 minutes. Check for doneness with a toothpick.
  8. Cool in the pan for about an hour, then dust with powdered sugar before slicing.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 300IUVitamin C: 2mgCalcium: 40mgIron: 1mg

Notes

Use room temperature eggs for smoother incorporation. Avoid over-mixing the batter to keep bread light and tender. Store in an airtight container for up to 3 days.

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