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Pour batter into the prepared loaf pan.
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Bake for 45–55 minutes, or until a skewer inserted comes out clean.
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Cool completely in the pan on a wire rack.
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Decorate (Optional)
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Once cooled, drizzle melted white chocolate over the top for a bakery-style finish.
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💡 Tips
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If using frozen raspberries, do not thaw before folding into the batter to avoid bleeding.
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Check for doneness starting at 45 minutes; cover loosely with foil if browning too quickly.
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Store in an airtight container for up to 3 days at room temp or refrigerate for longer freshness.
