Description
This White Chocolate Raspberry Loaf is a delightful quick bread combining the tartness of fresh or frozen raspberries with the sweetness of white chocolate chips. Moist and bursting with colorful pops of fruit, the loaf is complemented by a thin, crackly vanilla glaze that adds just the right amount of extra sweetness without overpowering the balanced flavors. Perfect for breakfast, brunch, or an anytime treat, this easy-to-make loaf offers a rustic appearance and a deliciously tender crumb.
Ingredients
Scale
Wet Ingredients
- 125 g / 8 tbsp unsalted butter (1 US stick), softened
- 3/4 cup caster sugar (superfine sugar)
- 1 cup plain yogurt, room temperature, preferably full fat
- 2 large eggs, at room temperature (~50-55g / 2 oz each)
- 1 tsp vanilla extract
- 1 tsp lemon zest (optional)
Dry Ingredients
- 1 3/4 cup plain flour (all-purpose flour)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp cooking salt or kosher salt
Fruit and Extras
- 1 1/2 cups raspberries, fresh or frozen (not thawed)
- 2 tsp flour (to prevent raspberries from sinking)
- 1/2 cup white chocolate chips
- 6-8 raspberries (optional, for decoration)
Glaze
- 1 cup icing sugar / powdered sugar, sifted
- 1/2 tsp vanilla extract
- 6 tsp milk, preferably full fat but low/0% fat okay
- Pinch of salt
Instructions
- Prepare the Batter: Preheat your oven to 160°C (320°F) fan forced or 180°C (350°F) conventional. In a large mixing bowl, cream together the softened unsalted butter and caster sugar until light and fluffy. Add the plain yogurt, eggs, vanilla extract, and lemon zest, mixing well after each addition to combine fully.
- Combine Dry Ingredients: In a separate bowl, sift together the plain flour, baking powder, baking soda, and salt. Gradually fold the dry ingredients into the wet mixture, mixing gently until just combined to avoid overmixing, which could toughen the loaf.
- Prepare the Raspberries and White Chocolate: Toss the raspberries with 2 teaspoons of flour to help prevent them from sinking in the batter. Gently fold the floured raspberries and white chocolate chips into the batter, taking care to keep the berries intact for color and texture.
- Bake the Loaf: Line or grease a loaf tin and pour the batter into it, smoothing the top with a spatula. Optionally decorate the top with the extra 6-8 raspberries. Place in the preheated oven and bake for 70-75 minutes, or until a skewer inserted into the center comes out clean. Allow the loaf to cool in the tin for about 10 minutes before transferring it onto a wire rack to cool completely.
- Prepare the Glaze: While the loaf cools, mix together the sifted icing sugar, vanilla extract, milk, and a pinch of salt in a bowl until the glaze is smooth and slightly runny.
- Glaze the Loaf: Once the loaf is completely cool, drizzle or spread the glaze evenly over the top. Allow the glaze to set completely before slicing and serving for the best texture and flavor experience.
Notes
- White chocolate raspberry loaf is a quick bread recipe that is simple to make, rustically pretty, and can be enjoyed anytime of the day.
- Tart raspberries plus sweet white chocolate is a classic pairing that adds moisture and beautiful color pops to the bread.
- Using fresh raspberries provides a slightly better rise to the loaf, but frozen can be used if not thawed before mixing.
- The vanilla glaze adds a thin, crackly sweet skin, perfectly complementing the bread without making it overly sweet.
- Ensure all ingredients, especially eggs and yogurt, are at room temperature for better mixing and rise.
Nutrition
- Serving Size: 1 slice (approximate)
- Calories: 369 kcal
- Sugar: 34 g
- Sodium: 149 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.4 g
- Carbohydrates: 53 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 65 mg
