White Chocolate Raspberry Bread
If you're a fan of chocolate and raspberry, you'll love this light and fluffy quick bread filled with fresh raspberries and studded with white chocolate chips.
- 1 stick unsalted butter melted
- 1 cup vanilla yogurt
- 1 cup sugar
- 3 eggs beaten
- 1 tsp vanilla extract
- ½ tsp almond extract
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup raspberries rinsed and dried
- 1 cup white chocolate chips
- 1 tsp all-purpose flour
Preheat the oven to 350. Spray a 9x4x5 loaf pan with cooking spray.
In a medium bowl, whisk together the butter, yogurt, sugar, eggs, vanilla and almond extract. In a large bowl, whisk together the flour, baking powder and salt.
Stir the wet ingredients into the dry ingredients until just combined. Add in the white chocolate chips and fold in. Add in the raspberries and fold in until just combined.
Pour the batter into the prepared loaf pan and bake for 60-65 minutes or until a toothpick inserted in the center comes out clean.
Transfer to a wire rack to cool completely before slicing.
Recipes on Cookaholic Wife are for information purposes only. Nutritional Data provided has not been evaluated by a nutritionist.