Mommy Hates Cooking

White Chocolate Raspberry Bread

As we come closer to the holidays, baking goes into full swing! One thing I love to bake during the holidays are different types of breads. I have always loved using creamers as substitutes for milk in bread recipes, and I especially love using the holiday flavored creamers in my baking!

When I spotted the International Delight White Chocolate Raspberry, I immediately thought adding that to a bread recipe along with real raspberries and white chocolate chips would make for a flavorful combination!

My husband thought adding icing to the bread too would be delicious and making it more of a sweet cake. I actually thought it was sweet enough; however, if you love the sweetness add a little icing and you will be all set!

Now, are you ready to start baking? Let’s get on to this delicious recipe! Did I mention you can also make it gluten free with a simple switch of flours? That’s right, enjoy!

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White Chocolate Raspberry Bread


  • 1 Cup of Applesauce
  • 1 Cup Brown Sugar
  • 1 Cup White Sugar
  • 3 Cups Flour or Gluten Free All Purpose Flour
  • 2 Eggs
  • 1/2 Cup White Chocolate Raspberry Creamer
  • 1 Tbsp Baking Powder
  • 1 Tsp Baking Soda
  • 1/2 Cup Frozen or Fresh Raspberries
  • 1/2 Cup White Chocolate Chips
  • Powdered Sugar Icing (Optional)


Preheat the oven to 375*.

In a large mixing bowl, combine the applesauce, sugars, flour, eggs, creamer, baking powder, and baking soda until well mixed. Fold in the raspberries and white chocolate chips.

Spray a bundt pan with non stick cooking spray and pour the batter in evenly.

Bake for 1 hour or until the bread takes shape. Perform the standard toothpick test to be sure it is done, if the toothpick comes out clean.

Serve immediately or drizzle with icing.


The International Delight Facebook page shares coupon savings and a chance to share your delight this holiday season.

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.


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