White Chocolate Chip Raspberry Bread
When fresh berries are in season, it’s the perfect time to bake this White Chocolate Chip Raspberry Bread, a moist, tender quick bread bursting with juicy raspberries and sweet white chocolate chips. This easy raspberry bread recipe is perfect for breakfast, brunch, or snacking, and pairs beautifully with a hot cup of coffee or tea.
White Chocolate Chip Raspberry Bread Recipe
Fruit-filled quick breads are always a welcome sight on the table, especially when they’re packed with seasonal berries and a touch of sweetness. Quick breads are made without yeast, relying instead on baking powder or baking soda for lift.
They slice like a loaf but have a tender, hearty crumb that makes them perfect for breakfast, snacking, or dessert. Toss in chocolate chips and fresh berries it’s pure indulgence. This white chocolate raspberry loaf cake is loaded with fresh berries and white chocolate chips, is a delicious example of that perfect quick bread balance, soft, flavorful, and ideal any time of day.
Key ingredients to make White Chocolate Chip Raspberry Bread: (Scroll down for full printable recipe card and quantities.)
- Fresh Raspberries – Raspberries give this loaf cake recipe its signature flavor.
- Chocolate – White chocolate chips enhance the flavor.
- Flour – All-purpose flour forms the base of the batter.
- Leavening – Baking powder gives rise while baking and salt to balance the sweetness.
- Sugar – Granulated sugar (white sugar) for sweetness.
- Sour Cream – Sour cream gives the easy batter a creamy texture and moisture.
- Butter -Salted butter or unsalted butter for richness.
- Whole Eggs – Large eggs bind the bread batter.
- Flavorings – Vanilla extract and almond extract expand the flavor profile.
- Garnish – Powdered sugar (confectioner’s’ sugar) for dusting.
How to Make White Chocolate Chip Raspberry Bread Recipe
- Heat Oven and Prepare Pan – Preheat the oven to 350°F. Butter and flour a 9x4x5 inch non stick loaf pan.
- Sift Dry Ingredients – Whisk to sift together the all purpose flour, granulated sugar, baking powder and salt.
- Wet Ingredients – In a separate bowl whisk together the sour cream, melted butter, eggs, vanilla and almond extracts.
- Combine – By hand stir the wet ingredients into the flour mixture until fully moistened.
- Coat Raspberries with Flour – Toss the raspberries with the remaining all purpose flour.
- Fold Berries into the Batter – Gently mix into the batter along with the white chocolate chips.
- Transfer to Pan – Spread the batter evenly into the prepared loaf pan.
- Oven – Bake per the baking time in the recipe until a toothpick inserted into the cake comes back clean.
- Serve – Cool in the pan on a cooling rack, then dust with powdered sugar slice and serve.
Kitchen Equipment to Make White Chocolate Raspberry Bread Recipe
- One 8-inch or 9-inch loaf pan. An 8-inch pan will give you a taller loaf.
- Large bowl and medium bowl.
- Balloon whisk.
- Measuring cups and measuring spoons.
- Wire rack.
- Large spoon or rubber spatula for stirring or use a hand mixer.
- Colander.
Recipe Variations, Tips and Substitutions
- Dry the Raspberries Thoroughly – It’s important to clean and dry the raspberries prior to adding them to the batter.
- Alternate Berries – You could adapt this recipe using blueberries or blackberries.
- Chocolate Chips – You could use milk chocolate chips, dark chocolate chips or semi sweet chocolate chips in place of white chocolate.
- Nuts – You could add 1/2 cup chopped almonds, pecans or walnuts to the batter.
- Sour Cream – You can use plain Greek yogurt or buttermilk in place of sour cream in this recipe.
- Glaze – You could drizzle this cake loaf with a simple glaze made with heavy cream and powdered sugar.
- Lemon -You could add fresh lemon zest for a burst of citrus.
Storage and Leftovers
- Serving Options – Serve this white chocolate chip raspberry bread either at room temperature or chilled.
- Leftovers – Store baked White Chocolate Raspberry Bread chilled in an airtight container, wrapped in plastic wrap or foil for up to 3-4 days. At room temperature, up to 2 days.
- Freezer – Cool completely then wrap in freezer wrap and heavy duty aluminum foil and store frozen for up to 3 months. Thaw in the fridge and enjoy.
More Bread Recipes to Make
- This Cheesy Garlic and Herb Bread doesn’t require any bread making at all.
- Serve this Dutch Oven Artisan Bread with soups and stews or for sandwiches.
- Easy Irish Soda Bread is a must make for St. Patrick’s Day.
- Cinnamon Roll Bread drizzled with a vanilla cream glaze.
- Ooey gooey Praline Pecan Monkey Bread is a party favorite.
- No yeast is required to make my easy Beer Bread Recipe.
- Sweet Praline Apple Bread is simply delicious.
- Rhubarb Streusel Bread from Land O’Lakes.
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White Chocolate Chip Raspberry Bread
Soft, moist raspberry quick bread loaded with fresh berries and white chocolate chips. Perfect for breakfast, snacking, or a sweet treat any time of day.
Servings: 10 slices
Calories: 327kcal
Ingredients
- 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
Instructions
- Preheat the oven to 350°F. Butter and flour a 9x4x5-inch non stick loaf pan. Set aside.
- In a large bowl, use a whisk to sift together the all purpose flour, granulated sugar, baking powder and salt.
- In a separate medium bowl whisk together the sour cream, melted butter, eggs, vanilla and almond extracts.
- By hand mix the wet ingredients into the dry ingredients stirring 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 prepared 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 then slice and serve.
Notes
- Dry the Raspberries Thoroughly – It’s important to clean and dry the raspberries prior to adding them to the batter.
- Alternate Berries – You could adapt this recipe using blueberries or blackberries.
- Chocolate Chips – You could use milk chocolate chips, dark chocolate chips or semi sweet chocolate chips in place of white chocolate.
- Nuts – You could add 1/2 cup chopped almonds, pecans or walnuts to the batter.
- Sour Cream – You can use plain Greek yogurt or buttermilk in place of sour cream in this recipe.
- Glaze – You could drizzle this cake loaf with a simple glaze made with heavy cream and powdered sugar.
- Lemon -You could add fresh lemon zest for a burst of citrus.
Nutrition
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!
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.
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.
Hi Susan, thank you for such a sweet note. I love your dedication and attention to detail. Happy baking, my friend!
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!
Thank you so much!
Can you use organic non fat yogurt in place of sour cream?
You can use yogurt in place of sour cream.
Could I make this in a bread maker?
This recipe hasn’t been tested in a bread maker. I don’t think it would work due to the fresh fruit.
This recipe made a wonderful quick bread! I needed to add 10 minutes to the baking time. It was moist and delicious, not soggy, and not too sweet. Yum!
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?
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.
Perfect… Thank you, I’m so excited to try this! 😊
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!
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.
Can I make mini loaves? How many would I get out of this recipe? How long would I bake them?
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.
Could i substitute the all purpose flour for bread flour?
You can but, it will give it a different texture.
The bread looks super yummy but kids don’t like raspberry could use strawberry instead
I think you could, Tina.
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!
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.
Have you tried this with frozen raspberries? I really want to try this recipe but that is all I have on hand!
Jacquelyn, I haven’t but I think they would work. Let me know if you try it.
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!
Raspberry swirl sounds good to me, thanks for the feedback!
This looks so delicious! I was just wondering if I could leave out the almond extract, my sister has an allergy to nuts.
Of course you should. You could replace it with vanilla extract, if she can tolerate that.
CAN THIS BE MADE AHEAD OF TIME, LIKE TODAY AND SAVED FOR THANKSGIVING, THANKS, LOOKS YUMMY
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.
Love the recipe! Thank you
Quick question why dust the berries with flour before adding it?
Hi Ana, it helps them not sink to the bottom of the batter, plus contain some of the juices.
Can you make this without the raspberries? Thanks
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.
Thank you! Both Yummly buttons are opening right up, you might try again when you have a moment.
OH this bread looks wonderful!! Just an FYI – doesn’t appear that your Yummly button works – can’t sign in.