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Raspberry & White Chocolate Peanut Butter Bread

Looking for a last-minute treat to make for your Valentine?

This bread is a great way to say “I love you!”. Why?

a. It tastes pretty darn fantastic. The seductive flavor combination of raspberry and chocolate is made even better with peanut butter.

b. It’s heart-healthy, so you can feel good about feeding it to your loved ones. The peanut butter and low fat buttermilk contribute enough fat to negate the need for oil or butter. You’ll also notice that the only added sugar in the bread comes from the peanut butter and white chocolate chips; the all-fruit raspberry preserves and applesauce add natural sweetness.

Convinced?

If not, then take a close look at this bread (I dare you to not start salivating).

Can you see how moist and soft it is?! The little pockets of juicy raspberries are accented by the sweet white chocolate chips, and the raspberry preserves swirled into the top of the bread act as a built-in condiment… although I wouldn’t judge if you wanted to smear a slice with some additional preserves – or peanut butter ;).

Include a slice of this bread in a bed-in-breakfast presentation, sandwich two pieces around the previously mentioned additional peanut butter and raspberry preserves for a sweet lunch, or serve warm with a dollop of whipped cream or a scoop of ice cream for dessert. Your Valentine will thank you!

Raspberry & White Chocolate Peanut Butter Bread

yield: 1 loaf, 10-12 slices

Ingredients:

  • 1/2 cup white chocolate peanut butter, such as Naturally Nutty (thanks for the peanut butter, Matt!)
  • 1/2 cup unsweetened applesauce
  • 1 large egg
  • 1 tsp pure vanilla extract
  • 1 3/4 cup whole wheat pastry flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 cup low fat buttermilk
  • 1 cup organic raspberries, I used frozen – do not thaw if using frozen
  • 1/2 cup natural white chocolate chips, such as Sunspire
  • 1/4 cup all-fruit raspberry preserves, such as St. Dalfour

Directions:

  1. Preheat oven to 350°F. Lightly coat a 9 x 5 inch loaf pan with canola oil baking spray.
  2. In a large mixing bowl, beat together the the peanut butter and applesauce with an electric mixer until smooth. Beat in egg & vanilla extract, and mix until well-combined.
  3. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. Stir half of the flour mixture into the peanut butter mixture, followed by half of the buttermilk. Repeat with remaining flour mixture and buttermilk. Stir just until combined. Gently fold in the raspberries and white chocolate chips.
  5. Spoon batter into prepared loaf pan, smooth top. Dollop raspberry preserves in small spoonfuls over the top of the batter. Use a butter knife to swirl the preserves into the batter.
  6. Bake for 40-45 minutes, or until a toothpick inserted into the center of the bread comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.

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