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White Chocolate Chip Raspberry Bread

When fresh berries are in season it’s the perfect opportunity to make tasty creations like this White Chocolate Chip Raspberry Bread. It’s the perfect snack to go with your cuppa java or hot tea.

White Chocolate Chip Raspberry Bread

White Chocolate Chip Raspberry Bread

After a trip to my grocery store I came home with a large amount of beautiful plump red raspberries that were on sale. While gazing at them in the store, I thought of numerous things I could make using them which internally justified my purchase. When I arrived home, my first thought was that I would make a raspberry pie. After a cup of tea to rejuvenate I thought how nice it would be to have something a little sweet to go with it. That’s when the inspiration for making this raspberry sweet bread happened.

White Chocolate Chip Raspberry Bread

 Raspberries and White Chocolate

Raspberries much like strawberries, were made for all things creamy and chocolate. So, white chocolate chips found their way into my raspberry bread. It was a knock out addition, if I say so myself. For me it took the place of a glaze however, if you’d like to glaze this bread you certainly could. I like it dusted simply with powdered sugar. It’s not overly sweet making it a real treat at tea time or any time of day. Don’t just stop there checkout this recipe for Raspberry Pretzel Jello Salad from Culinary Hill, too.

baked raspberry bread on a cutting board


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White Chocolate Chip Raspberry Bread
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5 from 3 votes

White Chocolate Chip Raspberry Bread

Prep Time15 minutes
Cook Time1 hour
Cooling time1 hour
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Keyword: white-chocolate-chip-raspberry-bread
Servings: 10 slices
Calories: 327kcal
Author: Melissa Sperka


  • 2 cup all-purpose flour plus 1 Tbsp
  • 1 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup fresh raspberries. rinsed and dried
  • 1 cup sour cream
  • 1/2 cup butter melted
  • 3 large eggs beaten
  • 1 tsp pure vanilla extract
  • 1/4 tsp pure almond extract
  • 1/2 cup white chocolate chips
  • Powdered sugar for dusting


  • Preheat the oven to 350°F. Butter and flour a 9 x 4 x 5 inch non stick loaf pan. Set aside.
  • Sift together the all purpose flour, granulated sugar, baking powder and salt.
  • In a separate bowl whisk together the sour cream, melted butter, eggs, vanilla and almond extracts.
  • By hand mix the wet ingredients into the dry ingredients mixing until fully moistened.
  • Toss the raspberries with the remaining 1 Tbsp all purpose flour. Gently mix into the batter along with the white chocolate chips.
  • Spread the batter evenly into the loaf pan. Bounce on the counter a few ties to settle the batter.
  • Bake for 55-60 minutes until a toothpick inserted into the cake comes back clean. Cool in the pan on a cooling rack.
  • Dust with powdered sugar before serving.


Serving: 1serving | Calories: 327kcal | Carbohydrates: 48g | Protein: 6g | Fat: 14g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 242mg | Potassium: 222mg | Fiber: 1g | Sugar: 26g | Vitamin A: 437IU | Vitamin C: 3mg | Calcium: 102mg | Iron: 2mg
Tried this recipe?Mention @melissassk or tag #melissassk!



  1. 5 stars
    Turned out slightly more tart than I was expecting, but still tasted great. This could be personal preference, but next time I think I’ll use a sweeter type of berry and a bit more sugar.

  2. 5 stars
    Melissa’s recipes have never failed me; I have baked many of them with rave reviews. I will baking this bread over the weekend using fresh raspberries that I froze right in the carton to prevent clumping and bleeding Also, I normally do not fold berries into the batter, but place them individually into the batter, gently pressing down into the batter so each berry is covered. This method prevents the berries from bleeding and sinking to the bottom. I will post again after I have made this recipe testing my method of suspended raspberries! I am also going to try it with fresh frozen whole cranberries as well.

  3. 5 stars
    This is seriously an amazing recipe! It’s like a cake in the form of bread. I’ve made it twice in row & my family loved it. It’s versatile enough to use other types of berries. The first time I made it I only had margarine, not butter. It was definitely better when I used butter. And I did used plain Greek yogurt instead of sour cream & it worked great. This is definitely a keeper!

  4. Hi, I know that this is an older recipe but I wanted to make this with mini loaf pans and I saw that you already commented on that with somebody else, but would I still need to cook it for the full 50 minutes or what would you recommend?

    1. All of my recipe are evergreen and rotate through my kitchen to this day, so, to me none of them are old. ☺ I love that you’re making this bread. Smaller loaves will not take as long to bake. Depending on the size of the pans, check halfway through and adjust from there.

  5. Hi Melissa. I made this recipe yesterday with frozen raspberries and my loaf turned a blue/grey color. I’ve had this same issue with raspberries in cakes and scones, any idea on how to prevent that? I’m a pretty avid baker and this has me stumped!

    1. This isn’t uncommon. First of all the color of frozen is more intense than fresh. Secondly, it likely reacted to the baking soda in the baking powder. There can sometimes be a chemical reaction between the two that causes the raspberries to take on a blue tint. While the color may look odd, it’s safe to eat.

    1. I make this just as I developed it but, you could sure. My guess would be 3 depending on the size of your mini loaf pans.

  6. I just made this cause it certainly looked appealing to me! I haven’t tasted it yet but I did have an issue. The recipe says to bake 50-60 minutes and mine took more like 90 minutes. I’m not sure wh however I can’t wait to taste it! Thanks for sharing your recipe!

    1. That’s a lot of added time, it could have been the quality of the white chocolate chips that you used. Some melt more than others. Enjoy.

  7. Have you tried this with frozen raspberries? I really want to try this recipe but that is all I have on hand!

      1. I did, and its delicious!! The only problem with frozen raspberries was that they sort of all clump together when they thaw, even after tossing them with flour. The bread ended up having more of a raspberry swirl…with bits and pieces throughout. But still turned out great- thank you!

  8. This looks so delicious! I was just wondering if I could leave out the almond extract, my sister has an allergy to nuts.

    1. This could be made ahead of time but I wouldn’t recommend that soon honestly, unless you’re planning on freezing and thawing closer to time.

    1. If you mean can you make this with a different berry you likely could if it’s a whole berry. Otherwise, this bread is all about the raspberries so I don’t know why you would want to.

  9. OH this bread looks wonderful!! Just an FYI – doesn’t appear that your Yummly button works – can’t sign in.

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