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White Chocolate Chip Raspberry Bread

White Chocolate Chip Raspberry Bread

Course Dessert
Cuisine American
Keyword white-chocolate-chip-raspberry-bread
Prep Time 15 minutes
Cook Time 1 hour
Cooling time 1 hour
Total Time 1 hour 15 minutes
Servings 10 slices
Author Melissa Sperka


  • 2 cup all-purpose flour plus 1 Tbsp
  • 1 cup granulated sugar
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 cup fresh raspberries. rinsed and dried
  • 1 cup sour cream
  • ½ cup butter melted
  • 3 large eggs beaten
  • 1 tsp pure vanilla extract
  • ¼ tsp pure almond extract
  • ½ 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.