White Chocolate Raspberry Bread Recipe

Name: White Chocolate Raspberry Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup White Whole Wheat Flour; 1/2 teaspoons Baking Powder; 1/2 teaspoons Baking Soda; 1/4 teaspoons Sea Salt; 7 Tablespoons Milk; 1/2 teaspoons Vanilla; 1 whole Lemon, Zested; 1/4 cups Nonfat Vanilla Greek Yogurt; 1/2 cups Organic Sugar; 1 whole Egg; 3/4 cups White Chocolate Chips; 1 cup Raspberries

Servings: persons

1 cup White Whole Wheat Flour
1/2 teaspoons Baking Powder
1/2 teaspoons Baking Soda
1/4 teaspoons Sea Salt
7 Tablespoons Milk
1/2 teaspoons Vanilla
1 whole Lemon, Zested
1/4 cups Nonfat Vanilla Greek Yogurt
1/2 cups Organic Sugar
1 whole Egg
3/4 cups White Chocolate Chips
1 cup Raspberries

1
Preheat oven to 350u00b0F and spray an 8 x 4-inch loaf pan with nonstick spray.
2
Whisk together flour, baking powder, baking soda and salt in a medium bowl. Set aside.
3
Combine milk and vanilla in a small bowl and set aside.
4
Beat lemon zest, yogurt and sugar in a large mixer bowl on medium speed until pale and fluffy. Reduce speed to low and add egg, beating until combined. Add flour mixture in 3 additions, alternating with milk mixture. Combine well and add in chocolate chips.
5
Spoon half of the batter into prepared pan; sprinkle with raspberries and top with remaining batter. Bake for 20 minutes. Then rotate pan and cover loaf loosely with foil to prevent over-browning. Continue baking another 20 to 25 minutes, until a toothpick inserted in the center comes out clean and cake springs back to the touch. Cool in pan on a wire rack for 10 minutes then carefully remove cake from pan and cool completely on a wire rack.

449

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

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 12 ingredients. The key ingredients include: 1 cup White Whole Wheat Flour, 1/2 teaspoons Baking Powder, 1/2 teaspoons Baking Soda, 1/4 teaspoons Sea Salt, and more.

Yes, White Chocolate Raspberry 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!

White Chocolate Raspberry Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions