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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.
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Prep Time 10 mins
Cook Time 1 hr 5 mins
Total Time 1 hr 15 mins
Course Bread
Servings 10 -12 slices


  • 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.

Keyword baking, bread, breakfast, brunch, improv cooking challenge, raspberry, white chocolate
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