White Chocolate + Raspberries = A Match Made in Baking Heaven!

I love the combination of the sweet white chocolate with tart raspberries in this bread. It totally reminds me of summer! This butter-less bread is definitely a healthy treat with the whole wheat flour and very little oil. Don't you just love it when you can feel GOOD about eating bread?

Ingredients:


1 c all purpose flour
1 c whole wheat flour
1-1/2 tsp baking powder
1/2 tsp salt
3/4 c sugar
1 large egg
1 tsp vanilla extract
3 Tbsp vegetable oil
3/4 c milk
1-1/2 c raspberries, fresh or frozen
1/2 c white chocolate chips
1/2 c chopped pecan


Prep:


1. Preheat oven to 350°F. Lightly grease a 9×5-inch loaf pan.


2. In a medium bowl, whisk together flours, baking powder and salt. In a large bowl, whisk together sugar, egg, vanilla and vegetable oil until smooth. Stir in 1/2 of flour mixture and all of the milk. Stir in the rest of the flour mixture until just combined. Stir in the raspberries, chocolate chips and pecan.


3. Pour batter into prepared loaf pan. Bake for 1 hour, or until a tester comes out clean when inserted into the center of the loaf. Turn loaf out onto a wire rack and cool completely before slicing.