Raspberry & White Chocolate Peanut Butter Bread

Name: Raspberry & White Chocolate Peanut Butter Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups White Chocolate Wonderful Peanut Butter; 1/2 cups Unsweetened Apple Sauce; 1 whole Egg; 1 teaspoon Vanilla Extract; 1/4 cups Sugar; 3/4 cups Whole Wheat Flour; 1 cup All-purpose Flour; 2 teaspoons Baking Powder; 1 teaspoon Baking Soda; 1/4 teaspoons Salt; 1 cup Lowfat Buttermilk; 1 cup Raspberries (Do Not Thaw If Using Frozen); 1/2 cups White Chocolate Chips; 1/4 cups All-fruit Raspberry Preserves

Servings: persons

1/2 cups White Chocolate Wonderful Peanut Butter
1/2 cups Unsweetened Apple Sauce
1 whole Egg
1 teaspoon Vanilla Extract
1/4 cups Sugar
3/4 cups Whole Wheat Flour
1 cup All-purpose Flour
2 teaspoons Baking Powder
1 teaspoon Baking Soda
1/4 teaspoons Salt
1 cup Lowfat Buttermilk
1 cup Raspberries (Do Not Thaw If Using Frozen)
1/2 cups White Chocolate Chips
1/4 cups All-fruit Raspberry Preserves

1
Preheat oven to 350u00b0F. Lightly coat a 9 x 5 inch loaf pan with canola oil baking spray.
2
In a large mixing bowl, beat together the peanut butter and applesauce with an electric mixer until smooth. Beat in egg and vanilla extract, and mix until well combined.
3
In a medium mixing bowl, whisk together the sugar, flours, baking powder, baking soda, and salt.
4
Stir half of the flour mixture into the peanut butter mixture, followed by half of the buttermilk. Repeat with remaining flour mixture and buttermilk. Stir just until combined. Gently fold in the raspberries and white chocolate chips.
5
Spoon batter into prepared loaf pan, smooth top. Dollop raspberry preserves in small spoonfuls over the top of the batter. Use a butter knife to swirl the preserves into the batter.
6
Bake for 40-45 minutes, or until a toothpick inserted into the center of the bread comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.

991

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cups White Chocolate Wonderful Peanut Butter, 1/2 cups Unsweetened Apple Sauce, 1 whole Egg, 1 teaspoon Vanilla Extract, and more.

Yes, Raspberry & White Chocolate Peanut Butter Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!