White Chocolate Raspberry Loaf
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr 15 mins
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Cooling
45 mins
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Total Time
2 hrs 20 mins
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Servings
10 - 12
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Calories
369 kcal
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Course
Baked Goods
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Cuisine
American
White Chocolate Raspberry Loaf
Description
The White Chocolate Raspberry Loaf features a batter of butter, sugar, yogurt, eggs, and vanilla combined with flour, baking powder, baking soda, and salt. The raspberries are tossed in flour to help suspend them evenly before folding into the batter along with white chocolate chips. Baking in a loaf pan at 190°C (375°F) ensures a tender interior with a golden crust. A vanilla icing glaze drizzled on top adds extra sweetness and moisture. The raspberries provide juicy pockets that contrast the rich white chocolate and buttery loaf.
The loaf slices well with a tender crumb and is good served at room temperature. It complements a cup of coffee or tea as a dessert or snack. The recipe notes highlight how to handle frozen raspberries without bleeding and suggest substituting yogurt with sour cream if needed. The loaf will stay fresh refrigerated for several days and develops flavors further with resting.
Following the tips for ingredient substitutions helps maintain the right texture—such as using unsalted butter, finely caster sugar, and avoiding brown sugar which adds too much moisture. The lemon zest adds brightness, and tossing raspberries with flour prevents them from sinking. Glazing after cooling gives it a subtle sweetness that sets a nice finish.
Ingredients
Wet ingredients:
- 125 g/ 8 tbsp butter 1 US stick) (Note 1, unsalted
- 3/4 cup caster sugar Note 2, aka superfine sugar
- 1 cup PLAIN yogurt , at room temperature, full fat best (Note 3)
- 2 egg at room temperature (~50-55g/2 oz each, large
- 1 tsp vanilla extract
- 1 tsp lemon not critical, zest
Dry ingredients:
- 1 3/4 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda (Note 4)
- 1/4 tsp kosher salt or cooking salt
Add-ins:
- 1 1/2 cups raspberry fresh or frozen (not thawed, see Note 5 tips
- 2 tsp flour , prevents raspberries from sinking (Note 6)
- 1/2 cup white chocolate chips
Extra Raspberries - decoration
- 6 - 8 raspberry optional
Glaze:
- 1 cup icing sugar sifted, aka powdered sugar
- 1/2 tsp vanilla extract
- 6 tsp milk , preferably full fat but low / 0% fat ok
- Pinch of salt
Instructions
Abbreviated recipe:
- Toss raspberries in flour (if frozen, keep in freezer). Whisk butter and sugar then remaining Wet. Mix in dry, fold through choc and raspberries. Bake in lined 22 x 12 cm pan (8.7 x 4.7") at 190°C/375°F (170°C fan) for 40 minutes, cover with foil then bake another 35 minutes (+ 5 min for frozen raspberries). Cool, glaze!
Full recipe directions:
- Preheat the oven to 190°C/375°F (170°C fan-forced). Grease and line a 22 x 12 x 7 cm loaf pan with paper (8.7 x 4.7 x 2.75", Note 6).
- Toss the raspberries with the flour. If using frozen, put the bowl in the freezer (so they don't thaw).
- Wet ingredients - Put the butter in a heatproof bowl and microwave until melted. Cool for a minute then whisk in the sugar. Next, add the yogurt, eggs, vanilla and lemon. Whisk until combined.
- Dry ingredients - Sprinkle the dry ingredients across the surface, then mix it in using a rubber spatula. Stop mixing as soon as the flour is incorporated - some lumps in the batter is fine. (Over mixing = tough loaf)
- Raspberries - Working fast, add the white chocolate and the raspberries (including any residual flour in the bowl), then mix briefly just to disperse the raspberries. (Fresh raspberries - careful not to squish them. Frozen - work fast, else the batter chills and thickens = takes longer to bake). Batter is pretty thick.
- Fill pan - Scrape batter into the prepared pan. Roughly level the surface (spreads and levels in the oven). Press Extra Raspberries into the surface, if using.
- Bake 40 minutes. Cover loosely with foil then bake for a further 35 minutes for fresh raspberries, 40 minutes for frozen. A skewer inserted into the centre should come out without raw batter on it.
- Cool 5 minutes in the pan, then transfer onto a rack. Full cool before glazing.
Glaze:
- Mix Glaze ingredients in a bowl until smooth.
- Glaze - Put the rack on a tray or plate to catch glaze drips. Drizzle glaze all over the cake. Scrape up glaze from the plate and glaze again.
- Serve - Leave for 20 minutes to let a crust form on the glaze before cutting thick slices to serve.
Notes
- If substituting butter, use 1/2 cup neutral oil but expect a slightly damper loaf crumb.
- Regular granulated sugar can be used instead of caster sugar.
- Use full-fat plain yogurt at room temperature for best texture; low-fat yogurts shorten shelf life.
- Toss frozen raspberries in flour and keep them frozen until folding into the batter to avoid bleeding.
- Loaf stays fresh up to 5 days refrigerated and tastes best at room temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10- 12
Amount Per Serving
Calories 369 kcal
% Daily Value*
| Calories | 369cal | 18% |
| Carbohydrates | 53g | 18% |
| Protein | 5g | 10% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 65mg | 22% |
| Sodium | 149mg | 6% |
| Potassium | 218mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 34g | 68% |
| Vitamin A | 398IU | 8% |
| Vitamin C | 5mg | 6% |
| Calcium | 102mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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