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White Chocolate Raspberry Loaf Recipe

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3.9 from 12 reviews

This White Chocolate Raspberry Loaf is a moist, tender cake featuring a perfect balance of tart raspberries and sweet white chocolate. It combines creamy yogurt, melted butter, and fresh or frozen raspberries folded into a light batter, baked to golden perfection. Finished with a smooth vanilla glaze, this loaf is an elegant dessert or teatime treat that’s easy to prepare and delightfully flavorful.

Ingredients

Wet Ingredients

  • 125 g (8 tbsp / 1 US stick) unsalted butter
  • 3/4 cup caster sugar (superfine sugar)
  • 1 cup plain full-fat yogurt, at room temperature
  • 2 large eggs (~50-55 g / 2 oz each), at room temperature
  • 1 tsp vanilla extract
  • 1 tsp lemon zest (optional)

Dry Ingredients

  • 1 3/4 cups plain flour (all-purpose flour)
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp kosher salt (or cooking salt)

Add-ins

  • 1 1/2 cups raspberries, fresh or frozen (do not thaw frozen)
  • 2 tsp flour (to prevent raspberries sinking)
  • 1/2 cup white chocolate chips

Extra Raspberries for Decoration (Optional)

  • 6 to 8 raspberries

Glaze

  • 1 cup icing (powdered) sugar, sifted
  • 1/2 tsp vanilla extract
  • 6 tsp milk (preferably full fat, low or 0% fat fine)
  • Pinch of salt

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 190°C/375°F (170°C fan-forced). Grease and line a 22 x 12 x 7 cm (8.7 x 4.7 x 2.75 inch) loaf pan with parchment paper to ensure easy removal after baking.
  2. Prepare Raspberries: Toss the raspberries with 2 teaspoons of flour to keep them from sinking during baking. If using frozen raspberries, place the bowl in the freezer to keep them firm and prevent thawing before mixing into the batter.
  3. Melt Butter and Combine Wet Ingredients: Place the butter in a heatproof bowl and microwave until completely melted. Let it cool for a minute, then whisk in the caster sugar until combined. Add the yogurt, eggs, vanilla extract, and lemon zest; whisk everything together until smooth.
  4. Add Dry Ingredients: Sprinkle the flour, baking powder, baking soda, and salt across the wet mixture. Using a rubber spatula, gently fold in the dry ingredients just until incorporated. Do not overmix; some lumps are acceptable to keep the loaf tender.
  5. Fold in Raspberries and White Chocolate: Quickly add the floured raspberries along with any remaining flour in the bowl and the white chocolate chips. Gently fold them into the batter, being careful not to break the raspberries if fresh, and work quickly if frozen to prevent chilling the batter, which would slow baking.
  6. Fill Loaf Pan: Scrape the batter into the prepared loaf pan, roughly leveling out the top. Press any extra raspberries into the surface for decoration if desired.
  7. Bake: Bake for 40 minutes at 190°C/375°F, then loosely cover the loaf with foil and continue baking for an additional 35 minutes for fresh raspberries or 40 minutes if using frozen. The loaf is done when a skewer inserted into the center comes out clean without raw batter.
  8. Cool: Allow the loaf to cool for about 5 minutes in the pan, then transfer it to a wire rack to cool completely before glazing.
  9. Prepare Glaze: In a small bowl, whisk together the sifted icing sugar, vanilla extract, milk, and a pinch of salt until smooth and pourable.
  10. Glaze the Loaf: Once the loaf is fully cooled, drizzle the glaze over the top, letting it drip down the sides for an attractive finish. Allow the glaze to set before slicing and serving.

Notes

  • Use full-fat plain yogurt for the best moist texture and flavor; low-fat yogurts can work but may affect outcome.
  • Frozen raspberries should not be thawed before folding into batter to avoid excess moisture and sogginess.
  • Do not overmix the batter after adding dry ingredients to keep the loaf tender and avoid toughness.
  • The loaf pan size should be approximately 22 x 12 x 7 cm (8.7 x 4.7 x 2.75 inches) to ensure correct baking time and loaf shape.
  • Covering with foil halfway through baking prevents the top from over-browning while ensuring the inside cooks thoroughly.
  • If you do not have caster sugar, regular granulated sugar can be used but caster helps with a finer crumb.
  • Let the loaf cool completely before glazing to prevent the glaze from melting into the bread.

Find it online: https://marthatasty.com/white-chocolate-raspberry-loaf-recipe/