White Chocolate Raspberry Bread

12 ingredients
5 steps

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

Directions

  1. 1
    Preheat oven to 350°F and spray an 8 x 4-inch loaf pan with nonstick spray.
  2. 2
    Whisk together flour, baking powder, baking soda and salt in a medium bowl. Set aside.
  3. 3
    Combine milk and vanilla in a small bowl and set aside.
  4. 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. 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.

Products Matching These Ingredients

Harvest whole wheat bread

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Oven Baking Potato

Oven Baking Potato

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White Chocolate

Madelaine Chocolate Novelties Inc

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White granulated sugar

E

Baking chips, butterscotch

E NOVA 4

Baking chips, real semi-sweet chocolate

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Flour tortillas

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Burrito size flour tortillas

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