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Raspberry White Chocolate Almond Loaf
This raspberry white chocolate almond bread is so soft and buttery, and filled with tangy-sweet flavor. It's perfect for both breakfast and dessert!
Ingredients
- 1 ¼ cups (282 g) unsalted butter
- 1 ¼ cups (275 g) superfine sugar
- 4 large eggs, lightly beaten
- 1 cup (120 g) all-purpose flour
- 1 ¼ cups (120 g) ground almonds or almond flour
- grated zest and juice of 1 lemon
- 5 ounces (141 g) raspberries
- 5 ounces (141 g) white chocolate, roughly chopped
- confectioners' sugar, for dusting
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Instructions
- Preheat oven to 350°F (175°C). Line the bottom of a standard 9"x 5" loaf pan with parchment paper. Butter the pan and set aside.
- 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.)
- Stir in the flour, ground almonds, lemon zest, and juice.
- 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.
- Cool in the pan for 30 minutes. Then, transfer to a wire rack to cool completely. Dust with confectioners' sugar for serving.
Notes
- Recipe adapted from Quick Breads.
- Yield: 1 standard 9"x 5" loaf (10-12 servings).
- To store. Wrap your almond bread in plastic wrap and store it on the counter at room temperature for up to 3 days.
- To freeze. Wrap your bread tightly and keep 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.
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