Raspberry & White Chocolate Peanut Butter Bread

Preheat oven to 350°F. Lightly coat a 9 x 5 inch loaf pan with canola oil baking spray.

In a large mixing bowl, beat together the peanut butter and applesauce with an electric mixer until smooth. Beat in egg and vanilla extract, and mix until well combined.

In a medium mixing bowl, whisk together the sugar, flours, baking powder, baking soda, and salt.

Stir half of the flour mixture into the peanut butter mixture, followed by half of the buttermilk. Repeat with remaining flour mixture and buttermilk. Stir just until combined. Gently fold in the raspberries and white chocolate chips.

Spoon batter into prepared loaf pan, smooth top. Dollop raspberry preserves in small spoonfuls over the top of the batter. Use a butter knife to swirl the preserves into the batter.

Bake for 40-45 minutes, or until a toothpick inserted into the center of the bread comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.