White Chocolate Raspberry Bread

Preheat oven to 350°F and spray an 8 x 4-inch loaf pan with nonstick spray.

Whisk together flour, baking powder, baking soda and salt in a medium bowl. Set aside.

Combine milk and vanilla in a small bowl and set aside.

Beat lemon zest, yogurt and sugar in a large mixer bowl on medium speed until pale and fluffy. Reduce speed to low and add egg, beating until combined. Add flour mixture in 3 additions, alternating with milk mixture. Combine well and add in chocolate chips.

Spoon half of the batter into prepared pan; sprinkle with raspberries and top with remaining batter. Bake for 20 minutes. Then rotate pan and cover loaf loosely with foil to prevent over-browning. Continue baking another 20 to 25 minutes, until a toothpick inserted in the center comes out clean and cake springs back to the touch. Cool in pan on a wire rack for 10 minutes then carefully remove cake from pan and cool completely on a wire rack.