White Chocolate Raspberry Bread

• 1 cup White Whole Wheat Flour
• 1/2 teaspoons Baking Powder
• 1/2 teaspoons Baking Soda
• 1/4 teaspoons Sea Salt
• 7 Tablespoons Milk
• 1/2 teaspoons Vanilla
• 1 whole Lemon, Zested
• 1/4 cups Nonfat Vanilla Greek Yogurt
• 1/2 cups Organic Sugar
• 1 whole Egg
• 3/4 cups White Chocolate Chips
• 1 cup Raspberries

1. Preheat oven to 350u0b0F and spray an 8 x 4-inch loaf pan with nonstick spray.
2. Whisk together flour, baking powder, baking soda and salt in a medium bowl. Set aside.
3. Combine milk and vanilla in a small bowl and set aside.
4. Beat lemon zest, yogurt and sugar in a large mixer bowl on medium speed until pale and fluffy. Reduce speed to low and add egg, beating until combined. Add flour mixture in 3 additions, alternating with milk mixture. Combine well and add in chocolate chips.
5. Spoon half of the batter into prepared pan; sprinkle with raspberries and top with remaining batter. Bake for 20 minutes. Then rotate pan and cover loaf loosely with foil to prevent over-browning. Continue baking another 20 to 25 minutes, until a toothpick inserted in the center comes out clean and cake springs back to the touch. Cool in pan on a wire rack for 10 minutes then carefully remove cake from pan and cool completely on a wire rack.

flour, baking powder, baking soda, ubc, milk, vanilla, lemon, ubc, sugar, egg, white chocolate chips, raspberries

Taken from tastykitchen.com/recipes/breads/white-chocolate-raspberry-bread/ (may not work)