Comments on: Raspberry, White Chocolate, and Almond Loaf

By: Chance Tenda

Chance Tenda — Fri, 04 Jun 2010 03:37:54 +0000

Very usefull post , i will bookmark your blog right now

By: Valerina

Valerina — Fri, 05 Jun 2009 02:37:02 +0000

I had double check myself when I saw the amount of butter ( not for diet reasons ) I just love butter and it was surprising to see that amount for a small loaf. It’s in the oven and so far it looks amazing! Thank you for the recipe and for your delicious blog.

By: jennifer

jennifer — Wed, 13 Aug 2008 02:14:26 +0000

So nice to hear that others are enjoying this bread!

By: Hannah

Hannah — Tue, 12 Aug 2008 17:22:28 +0000

Oh my gosh! We tried this this week……….it was the best quick bread I’v ever eaten!

By: adriana mullen

adriana mullen — Sun, 02 Mar 2008 03:39:58 +0000

Hello, I find your blog by accident and I’m glad of it, I made the loaf tonight because I find kind intriguing, came out very good and I did not have any problem at all, actually the cooking time on my oven was one hour. Thank you

By: Tartelette

Tartelette — Sat, 09 Feb 2008 18:34:04 +0000

That is torture in a spoon! Love it!
On the list it goes!

By: Alanna

Alanna — Wed, 06 Feb 2008 17:50:21 +0000

I just found your blog today, but I can already tell I am going to pack on a few pounds just by looking at all these recipes! This bread looks to die for!!!

By: jennifer

jennifer — Sat, 26 Jan 2008 01:26:57 +0000

Deanna, I’m sorry you had trouble! I’ll try to help if I can. This recipe is a little different than most quick breads in that there is no leavening agent. However, that shouldn’t influence baking time. What kind of pan did you use? Do you have an oven thermometer? If you’d like, send me an email and we’ll try to figure it out. (bakeorbreak at gmail dot com)

By: Deanna

Deanna — Fri, 25 Jan 2008 17:56:22 +0000

Jennifer, I made two of these loaves last night, and I have to say I was unsuccesful, but I don’t understand why. Perhaps you could shed some light on to what happened to me. The loaves burned around the sides and bottom, but the centre didn’t cook, I had to keep adding on more time until the toothpick came out relatively clean.
I started cooking it at 350, as the recipe calls for, then seeing it start to burn I turned it down to 300. What can I do to prevent the burned sides and bottom. One of the loaves actually had the centre fall right out when I tried to get it out of the pan. Do you think I used too much white chocolate or raspberries? I used a white chocolate bar chopped up, if it was too big, would that cause the centre to remain uncooked while the rest of it burned?
Also, I noticed there is no salt, or baking powder or baking soda in this recipe, but all the other quick breads I’ve made (which is many) have one or all of those ingredients. Sorry for the long message, I don’t want to give up on this recipe because I think if I got it right it would be amazing. Please help! Thank you!

By: jennifer

jennifer — Tue, 22 Jan 2008 16:50:35 +0000

Ashley, the frozen raspberries were great for this. As for the new cookbooks, I’ve got lost of recipes tagged, so stay tuned!

Thanks, Patricia!