Preheat your oven to 350 degrees F. Spray a 9x5 loaf pan with non stick spray and set aside.
In a large bowl, whisk together your flour, sugar, baking powder, and salt. Set aside.
In a separate bowl, whisk together your milk, oil, eggs, and vanilla extract.
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.
Once your cake has cooled, you can slice and enjoy or optionally top with more melted white chocolate.
