White Chocolate Raspberry Bread
Some flavors just go together. White chocolate and raspberries are two that definitely work. So I decided to make it into an easy to make treat. And since this is made into a breakfast bread you have an excuse to eat it first thing in the morning. Plus it goes great with coffee! The chocolate flavor is going to come from white chocolate instant pudding and white chocolate chips. The raspberry flavor comes from raspberry yogurt and seedless raspberry preserves. If you have trouble finding seedless raspberry preserves you can heat up regular raspberry preserves in the microwave in bursts of 30 seconds until melted then strain through a fine mesh strainer. Or if that sounds like to much trouble leave the seeds in, they won’t hurt anything.
Prep the pan
First preheat your oven to 350 degrees and spray a loaf pan with non stick spray. You can also line the bottom of the pan with parchment paper to make sure the bread comes out easily.
Mix the batter
To make the bread mix together the dry ingredients including the pudding mix and white chocolate chips.
In a separate bowl mix all the wet ingredients except the oil and raspberry preserves then add to the dry and stir. The batter will look kind of thick.
Finally fold in the oil, I know it seems weird but it works in the end.
Pour about half in the prepared pan and layer with half the preserves. Next add the other half of the dough and finally top with the rest of the preserves and gently swirl together.
Bake for about 45-50 minutes or until dark golden brown and a toothpick inserted the middle comes out with just a few crumbs. Let the bread rest for about five minutes in pan before removing.