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Raspberry White Chocolate Almond Loaf

This Raspberry White Chocolate Almond Loaf is dense, buttery, and full of bright berry-and-lemon flavors. Enjoy it for breakfast, dessert, or anytime in between!

sliced Raspberry White Chocolate Almond Loaf on a wooden cutting board

Almond Bread with Raspberries and White Chocolate

Raspberries and white chocolate are a classic flavor combination, but this recipe gives the duo some depth and nuance by adding lemon and almond. The result is an absolute delight—tart lemon juice tempered by sweet raspberries; nutty almond balanced with smooth, mellow white chocolate; and it’s all tied together in a buttery, dense cake.

Think of this almond loaf as landing somewhere between a pound cake and a quick bread. It’s dense in the best kind of way, and unlike a quick bread, it doesn’t follow the standard “muffin method.” Instead, the butter and sugar are creamed together, and the batter is mixed like a cake.

Honestly, I waver on whether to call this a cake or a bread. Served as-is, it’s a nice treat for a sweet breakfast or brunch. Sprinkle some confectioners’ sugar on top, and I’d happily take a slice for dessert. It’s versatile enough for any time of day!

ingredients for Raspberry White Chocolate Almond Loaf

What You’ll Need

The ingredient list for this recipe is quite short, which means it’s easy to make on a whim! Here’s what you’ll need to pick up:

  • Unsalted butter – This should be softened, so set it out about half an hour before you plan to begin baking.
  • Superfine sugar – Here’s how to make superfine sugar.
  • Eggs – The eggs should be set out with the butter.
  • All-purpose flour
  • Ground almonds or almond flour – If you’re using ground almonds, make sure they’re finely ground.
  • Lemon zest and juice
  • Raspberries – These can be fresh or frozen, although fresh is best. If you do use frozen, be sure to rinse and dry them well.
  • White chocolate
  • Confectioners’ sugar

How to Make Raspberry White Chocolate Almond Loaf

The hardest thing about this recipe is waiting for it to finish baking and cooling so you can eat it! Here’s what you’ll need to do:

Prepare. Preheat the oven to 350°F and line the bottom of a standard 9″x 5″ loaf pan with parchment paper. Butter the paper to keep the almond loaf from sticking.

Overhead view of almond loaf batter in mixing bowl

Make the batter. Use an electric mixer on medium speed to beat the butter and sugar in a mixing bowl until they’re light and fluffy. Beat in the eggs one at a time; if the mixture seems to be curdling, add a little flour. Stir in the flour, ground almonds, lemon zest, and juice.

Overhead view of almond loaf in pan with raspberries scattered over batter

Bake. Transfer the batter to the prepared pan, then scatter the raspberries and chocolate over the top. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.

Overhead view of three slices cut from whole almond loaf on cutting board

Cool. Let the loaf cool in the pan for 30 minutes, then carefully remove it and set it on a wire rack to finish cooling. (Learn more: Why Every Baker Needs Wire Cooling Racks) Dust with confectioners’ sugar before serving.

overhead view of Raspberry White Chocolate Almond Loaf on a wooden cutting board

Tips for Success

Your almond loaf will turn out perfectly if you follow these tips:

  • Measure accurately. Use a kitchen scale to measure by weight if possible. Otherwise, take care to avoid over-measuring, especially with the flour. See How to Measure Flour for more info.
  • Use a light-colored metal pan. Dark pans will bake the outside edges and the bottom more quickly, which can cause the center to be under-baked.
  • Make sure your pan is the correct size. “Standard” loaf pans come in two sizes. Be sure yours is 9″ x 5″ to prevent a potential mess.
Overhead view of almond loaf slice on blue plate with fork

How to Store

Wrap your almond loaf in plastic wrap and store on the counter at room temperature for up to 3 days. 

Can This Be Frozen?

Yes, you can freeze this recipe by wrapping it tightly and keeping it in the freezer for up to 3 months. I recommend wrapping in two layers of plastic wrap and then wrapping again in aluminum foil or placing in a freezer-safe container or bag. Let it thaw at room temperature before serving.

Slice of almond loaf dusted with powdered sugar, on plate with raspberries and fork

Raspberry White Chocolate Almond Loaf

Yield 1 standard 9"x 5" loaf (10-12 servings)
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes

This Raspberry White Chocolate Almond Loaf is dense, buttery, and full of bright berry-and-lemon flavors.

sliced Raspberry White Chocolate Almond Loaf on a wooden cutting board


  • 1 & 1/4 cups (282g) unsalted butter
  • 1 & 1/4 cups (275g) superfine sugar
  • 4 large eggs, beaten
  • 1 cup (120g) all-purpose flour
  • 1 & 1/4 cups (120g) ground almonds or almond flour
  • grated zest and juice of 1 lemon
  • 5 ounces (141g) raspberries
  • 5 ounces (141g) white chocolate, roughly chopped
  • confectioners' sugar, for dusting


  1. Preheat oven to 350°F. Line the bottom of a standard 9"x 5" loaf pan with parchment paper. Butter the pan and set aside.
  2. Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the eggs, a little at a time, until blended. (If the mixture seems to be curdling, add a little of the flour.)
  3. Stir in the flour, ground almonds, lemon zest, and juice.
  4. Spoon the mixture into the prepared pan. Scatter the raspberries and white chocolate over the top of the batter. Bake for 1 hour to 1 hour & 10 minutes, or until a toothpick inserted in the center comes out clean.
  5. Cool in the pan for 30 minutes. Then, transfer to a wire rack to cool completely. Dust with confectioners' sugar for serving.


Recipe adapted from Quick Breads.

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    30 Comments on “Raspberry White Chocolate Almond Loaf”

  1. This looks quite delish! I love raspberry with chocolate. I wonder if I could this loaf in a round cake pan. Do you think it would retain its moistness?

  2. Just so you know, that picture causes spontaneous drooling. 🙂

  3. you bought six new books!!! You must be a happy girl that day. 😀

  4. Amanda, I think you could probably make this in a round pan. It would change the baking time, so I would keep a close watch on it.

    Thanks, a grace! If you think the picture’s good, you should have smelled this bread while it was baking.

    Mandy, I was very excited. It’s not like I actually need new cookbooks, but somehow I can’t seem to resist.

  5. I want to make one of your recipes but, I can’t decide which one! I had my mind made up on marscapone brownies till I saw this. I guess I’ll surprise ya!

  6. I like your desription…dense, pound cake like…that is consistency I like best! About what quanitity of almonds make one & a fourth cups of ground?

  7. Megan, I’m anxious to see what you make!

    JEP, I used about 5 ounces of almonds.

  8. This bread looks great and sounds amazing! White chocolate and raspberries, what a great combo! And some almonds are a nice bonus.

  9. I so have to make this. I think it would make a nice dessert for a casual dinner with friends. Maybe with some sort of white chocolate sauce drizzled over it. Or would that be gilding the lilly?

  10. White chocolate and raspberries together – mmm! This looks gorgeous!

  11. Like you, the only constants in my fridge are nuts, butter, and vodka, funny that.

    This bread looks positively delicious.

  12. Thanks, everyone, for the compliments!

    Kirk, I think a little drizzle of white chocolate would really punch this up a bit for dessert. Not gilding the lily at all.

  13. I wish we had a W-S outlet! Jealous!

  14. Rachel, it’s a happy, happy place.

  15. Wow! This looks amazing – white chocolate and raspberries are probably two of my favorite things. I’m definitely bookmarking this one…now off to look for a W-S outlet near me…

  16. Wow, that loaf looks awesome and ever so tempting!



  17. Mmmm…this sounds delicious! I just recently heard of the WS outlet. Now my mom and I have to figure out exactly where it is so we can go next time I go for a visit. I heard there’s a Pottery Barn outlet next to it…is that right?!

  18. Kitchenette, I’m not usually a white chocolate fan, but it goes so well with raspberries. Hope you find an outlet!

    Thanks, Rosa!

    Claire, thanks! There is indeed a Pottery Barn outlet next door. I’ve never had much luck with it, though. When you and your mom get ready to do, feel free to email me if you want directions. I think I can get there in my sleep!

  19. Ooo this looks good. And it’s nice to know that it worked out with frozen raspberries so I could make it in the winter. Can’t wait to see what you post from your 6 new cookbooks!

  20. It looks delicious and I love the ingredients, Jen!

  21. Ashley, the frozen raspberries were great for this. As for the new cookbooks, I’ve got lost of recipes tagged, so stay tuned!

    Thanks, Patricia!

  22. Jennifer, I made two of these loaves last night, and I have to say I was unsuccesful, but I don’t understand why. Perhaps you could shed some light on to what happened to me. The loaves burned around the sides and bottom, but the centre didn’t cook, I had to keep adding on more time until the toothpick came out relatively clean.
    I started cooking it at 350, as the recipe calls for, then seeing it start to burn I turned it down to 300. What can I do to prevent the burned sides and bottom. One of the loaves actually had the centre fall right out when I tried to get it out of the pan. Do you think I used too much white chocolate or raspberries? I used a white chocolate bar chopped up, if it was too big, would that cause the centre to remain uncooked while the rest of it burned?
    Also, I noticed there is no salt, or baking powder or baking soda in this recipe, but all the other quick breads I’ve made (which is many) have one or all of those ingredients. Sorry for the long message, I don’t want to give up on this recipe because I think if I got it right it would be amazing. Please help! Thank you!

  23. Deanna, I’m sorry you had trouble! I’ll try to help if I can. This recipe is a little different than most quick breads in that there is no leavening agent. However, that shouldn’t influence baking time. What kind of pan did you use? Do you have an oven thermometer? If you’d like, send me an email and we’ll try to figure it out. (bakeorbreak at gmail dot com)

  24. I just found your blog today, but I can already tell I am going to pack on a few pounds just by looking at all these recipes! This bread looks to die for!!!

  25. That is torture in a spoon! Love it!
    On the list it goes!

  26. Hello, I find your blog by accident and I’m glad of it, I made the loaf tonight because I find kind intriguing, came out very good and I did not have any problem at all, actually the cooking time on my oven was one hour. Thank you

  27. Oh my gosh! We tried this this week……….it was the best quick bread I’v ever eaten!

  28. So nice to hear that others are enjoying this bread! 🙂

  29. I had double check myself when I saw the amount of butter ( not for diet reasons ) I just love butter and it was surprising to see that amount for a small loaf. It’s in the oven and so far it looks amazing! Thank you for the recipe and for your delicious blog.

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