Description
A delightful gluten-free dessert bread featuring white chocolate and fresh raspberries, perfect for snacks or breakfast.
Ingredients
Scale
- 1 1/2 cups gluten-free all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup white chocolate chips
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C). Grease a loaf pan.
- Combine gluten-free flour, sugar, baking soda, and salt in a mixing bowl.
- Cream the softened butter in another bowl, then add eggs and vanilla extract. Mix until combined.
- Gradually add the dry ingredients to the wet mixture until fully combined.
- Gently fold in the white chocolate chips and raspberries.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45-55 minutes or until a toothpick comes out clean.
- Allow to cool before slicing and serving.
Notes
For extra flavor, serve warm with whipped cream. Store leftover bread in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 8g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg