Gluten Free White Chocolate Raspberry Cookie Bread

This gluten free cookie bread is a soft, tender treat with bursts of raspberry and white chocolate in every slice. Perfect for sharing or snacking.

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Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line it with parchment paper.
In a medium bowl, whisk together the gluten free baking flour, almond flour, baking powder, baking soda, and salt.
In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes. Beat in the eggs one at a time, then stir in the vanilla extract and sour cream until smooth.
Fold the dry ingredients into the wet ingredients using a spatula until just combined. Gently fold in 1/2 cup of the white chocolate chips. Be careful not to overmix.
Pour half the batter into the prepared pan. Scatter half the fresh raspberries over the batter, pressing them in lightly. Add the remaining batter on top, smooth it out, then arrange the remaining raspberries and the remaining 1/4 cup white chocolate chips on top. Sprinkle with turbinado sugar.
Bake for 55 to 65 minutes, until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top is browning too quickly, tent loosely with foil after 40 minutes.
Let the bread cool in the pan for 20 minutes before lifting out and transferring to a wire rack. The bread is best served at room temperature when the white chocolate pockets have set but the crumb is still tender and soft.

Course: Dessert

Cuisine: American

Keyword: cookie bread, gluten-free, quick bread, white chocolate raspberry

Prep Time: 15

Cook Time: 1

Total Time: 1 35

Servings: slices

Serving: 1serving | Calories: 317kcal | Carbohydrates: 42g | Protein: 4g | Fat: 15g

Calories: 317kcal

Cost: $14