Add your wet ingredients in to your flour mixture and stir until combined. Gently fold in the white chocolate and raspberries. Pour batter into prepared loaf pan and even out with a rubber spatula.
Bake for 60-70 minutes, or until a toothpick inserted in to the middle comes out almost clean, there should be a few crumbs on it. Allow to cool in your pan for at least 14 minutes before transferring to a wire cooling rack to cool completely.