White Chocolate Chip Raspberry Bread

• Vegetarian

• Produce

  • 1 cup Raspberries, fresh

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 1 tbsp 2 cup all-purpose flour plus
  • 1/4 tsp Almond extract, pure
  • 2 tsp Baking powder
  • 1 cup Granulated sugar
  • 1 Powdered sugar
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract, pure
  • 1/2 cup White chocolate chips

• Dairy

  • 1/2 cup Butter
  • 1 cup Sour cream

Found on melissassouthernstylekitchen.com

Description

Ingredients

• 2 cup all-purpose flour plus 1 Tbsp
• 1 cup granulated sugar
• 2 tsp baking powder
• ½ tsp salt
• 1 cup fresh raspberries. rinsed and dried
• 1 cup sour cream
• ½ cup butter, melted
• 3 large eggs, beaten
• 1 tsp pure vanilla extract
• ¼ tsp pure almond extract
• ½ cup white chocolate chips
• Powdered sugar for dusting

Directions

• Preheat the oven to 350°F. Butter and flour a 9 x 4 x 5 inch non stick loaf pan. Set aside.
• Sift together the all purpose flour, granulated sugar, baking powder and salt.
• In a separate bowl whisk together the sour cream, melted butter, eggs, vanilla and almond extracts.
• By hand mix the wet ingredients into the dry ingredients mixing until fully moistened.
• Toss the raspberries with the remaining 1 Tbsp all purpose flour. Gently mix into the batter along with the white chocolate chips.
• Spread the batter evenly into the loaf pan. Bounce on the counter a few ties to settle the batter.
• Bake for 55-60 minutes until a toothpick inserted into the cake comes back clean. Cool in the pan on a cooling rack.
• Dust with powdered sugar before serving.