Description
This White Chocolate Raspberry Loaf is a delightful quick bread that combines tart raspberries with sweet white chocolate, creating a perfect balance of flavors. Moist and beautifully colorful, this loaf is enhanced with a thin, crackly glaze that adds a touch of extra sweetness without overpowering the natural tastes. Ideal for anytime snacking or dessert, it’s simple to make using common ingredients and can be enjoyed fresh or with frozen raspberries for convenience.
Ingredients
Scale
Wet Ingredients
- 125 g / 8 tbsp unsalted butter (1 US stick)
- 3/4 cup caster sugar (superfine sugar)
- 1 cup plain yogurt (full fat, at room temperature)
- 2 large eggs (at room temperature, approx. 50-55 g each)
- 1 tsp vanilla extract
- 1 tsp lemon zest
Dry Ingredients
- 1 3/4 cups plain flour (all-purpose flour)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp cooking salt or kosher salt
- 2 tsp flour (for coating raspberries)
Fruit and Chocolate
- 1 1/2 cups raspberries (fresh or frozen, not thawed)
- 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, low or 0% fat okay)
- Pinch of salt
Instructions
- Prepare the Wet Ingredients: Preheat your oven to 180°C (350°F) and grease a loaf tin. Melt the unsalted butter and let it cool slightly. In a large mixing bowl, whisk together the melted butter, caster sugar, plain yogurt, eggs, vanilla extract, and lemon zest until fully combined and smooth.
- Combine Dry Ingredients: In a separate bowl, sift together the plain flour, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents and salt.
- Mix Wet and Dry: Gradually add the dry ingredients into the wet mixture, folding gently to combine without overmixing, which could lead to a dense loaf. The batter should be thick but pourable.
- Prepare Raspberries and Chocolate: Toss the raspberries with 2 teaspoons of flour to coat them lightly, preventing them from sinking to the bottom of the loaf during baking. Gently fold the flour-coated raspberries and white chocolate chips into the batter.
- Bake the Loaf: Pour the batter into the prepared loaf tin and smooth the top. Optionally, place 6-8 whole raspberries on top for decoration. Bake in the preheated oven for about 70-75 minutes, or until a skewer inserted in the center comes out clean. If the top browns too quickly, cover it loosely with foil halfway through baking.
- Prepare the Glaze: While the loaf is baking, mix the sifted icing sugar, vanilla extract, milk, and a pinch of salt until you achieve a smooth, pourable consistency.
- Glaze and Cool: Once the loaf is baked and slightly cooled (around 10 minutes), remove it from the tin and place it on a wire rack. Pour the glaze evenly over the top of the loaf, allowing it to drip down the sides. Let the glaze set fully before slicing and serving.
Notes
- Use fresh or frozen raspberries; fresh raspberries tend to help the loaf rise slightly better.
- The raspberries provide moisture and natural color, making this loaf visually appealing.
- The glaze adds a thin, crackly sweetness without being overpowering.
- This quick bread is best served once the glaze has set and the loaf is fully cooled for easy slicing.
- Store leftovers wrapped tightly at room temperature for up to 2 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 slice (approx. 1/10 of loaf)
- 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
