If you’re a fan of the delightful combination of sweet and nutty flavors, you’re in for a treat! Our Raspberry & White Chocolate Peanut Butter Bread is the perfect indulgence for breakfast, brunch, or as a satisfying snack.
Packed with juicy raspberries, creamy white chocolate chips, and the rich essence of peanut butter, this bread is a mouthwatering twist on a classic recipe. Follow along to create this delectable treat that’s sure to become a household favorite.
| Name | Raspberry & White Chocolate Peanut Butter Bread |
|---|---|
| Cuisine | Fusion |
| Prep Time | 15 minutes |
| Cooking Time | 60-70 minutes |
| Total Time | 75-85 minutes |
| Servings | 10 servings |
| Yield | 1 loaf |
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!
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. Dalfou
Estimated Nutrition Per Serving
Calories: 320 calories
Total Fat: 18 grams
Saturated Fat: 7 grams
Trans Fat: 0 grams
Cholesterol: 50 milligrams
Sodium: 250 milligrams
Total Carbohydrates: 35 grams
Dietary Fiber: 2 grams
Sugars: 18 grams
Protein: 7 grams
Instructions
Preheat Your Oven
Start by preheating your oven to 350°F (175°C). Then, grease and flour a 9×5-inch loaf pan, ensuring that the bread won’t stick to the pan.
Combine Dry Ingredients
In a medium-sized bowl, whisk together the following dry ingredients:
- 1 ½ cups all-purpose flour1 ½ teaspoons baking powder½ teaspoon salt
Cream Together Butter, Peanut Butter, and Sugar
In a separate large bowl, using an electric mixer or a hand whisk, cream together the softened butter, creamy peanut butter, and granulated sugar. Continue mixing until the mixture becomes light and fluffy. This step might take a few minutes, but it’s essential for the bread’s texture and taste.
Add Eggs and Vanilla
Gradually add the two large eggs, one at a time, to the butter, peanut butter, and sugar mixture. Make sure each egg is fully incorporated before adding the next. Then, stir in the pure vanilla extract to infuse a delightful aroma into your bread.
Add Dry Mixture and Milk
Begin incorporating the dry ingredients into the wet mixture. Do this by adding some of the dry mixture and then some of the whole milk, alternating between them. Start and finish with the dry mixture. Mix everything until just combined. Be careful not to overmix; overmixing can lead to a denser bread texture.
Fold in Raspberries and White Chocolate
Gently fold the fresh raspberries and white chocolate chips into the batter. Make sure they are evenly distributed throughout the mixture. These additions will provide bursts of fruity and creamy goodness in every bite.
Pour and Bake
Transfer the batter into the prepared loaf pan. Use a spatula to evenly spread it out.
Bake
Place the loaf pan into the preheated oven and bake for approximately 60-70 minutes. To check for doneness, insert a toothpick into the center of the bread. If it comes out clean or with just a few crumbs clinging to it, the bread is done. If there’s still wet batter on the toothpick, continue baking for a few more minutes, checking at intervals to avoid over-baking.
Cool
Once your Raspberry & White Chocolate Peanut Butter Bread is done baking, let it cool in the pan for about 10 minutes. Afterward, carefully transfer it to a wire rack to cool completely. This cooling step is essential for the bread to set properly.
