I like to think I know everything but I don’t (of course). For instance, I don’t know if this is “bread” or a “cake”; I don’t even know if it’s a breakfast or dessert. But maybe not knowing is best because it means you can have it for both.
As much as I love fresh berries for their sweetness, raspberries are by far my favorite for their sour punch. Fresh raspberries are an excuse for something special, like a hot sweet loaf straight out of the oven.
This is right on par with Starbuck’s banana bread and pumpkin bread (or my very own). The addition of white rice flour gives it a light, airy texture. It’s sweet and moist and falls apart in your mouth. It’s as good in the morning heated up with some peanut butter as it is at night with a scoop of ice cream on top.
3/4 cup milk is more of a guestimate than an exact number. Go for a soft, semi-fluid bater that you can pour into a loaf pan but that fights to leave the bowl a little. Depending on what kind of flour you’re using, you might need an extra 1/4 or 1/2 cup.
Gluten-Free White Chocolate Raspberry Loaf
Prep time: 15 minutes
Cook time: 50 minutes
Ingredients(Makes one loaf):
- 1 3/4 cups gluten-free all purpose flour
- 1 cup white rice flour
- 3/4 cup brown sugar
- 3/4 teaspoon baking powder
- 1 5oz vanilla yogurt
- 1/2 cup vegetable oil
- 3 eggs
- 3/4 cup milk
- 3/4 cup fresh raspberries
- 1/2 cup white chocolate chips
- Preheat your oven to 350 degrees.
- In a large bowl mix together the flours, sugar, and baking powder.
- Add in the oil, yogurt, eggs, and milk and beat well.
- Add in the rest of the ingredients and continue mixing until it forms a batter.
- Lightly grease a 9-inch loaf pan with oil.
- Pour the batter into the pan.
- Bake for 50 minutes or until the bread rises and sets.
- Remove from the oven and let cool before slicing. Store in a cool place when not enjoying.