Step 1

Preheat the oven to 350 F. Grease an 8-1/2-inch by 4-inch loaf pan with non-stick cooking spray. Set aside.

Step 2

In a large bowl, combine the flour, sugar, baking powder and salt. Set aside.

Step 3

In a medium bowl whisk together oil, buttermilk, eggs, vanilla and almond extract.

Step 4

Pour wet ingredients into dry ingredients and mix until just combined.

Step 5

Toss raspberries in 1 tsp flour. Carefully fold raspberries and white chocolate into batter.

Step 6

Pour batter into prepared loaf pan and top with a few more raspberries if desired. Bake the loaf until golden brown and a toothpick inserted into the center comes out clean, about 55-60 minutes. Remove from the oven. When the loaf has sat for about 15 minutes, transfer to a cooling rack to cool completely.

Step 7

In a small microwave safe bowl, place white chocolate with 1 tbsp of milk. Microwave on high for 30 seconds, and then 15 second intervals after, until chocolate is completely melted. Stir in powdered sugar and a little more milk if needed for desired consistency. Pour over cooled loaf cake. Let the glaze set for 15 minutes before serving.