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White Chocolate Raspberry Loaf
Recipe video above. 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 such a classic pairing! The raspberries add moisture and colour pops in a way that no other berry does. Use fresh or frozen, though it does rise a touch better using fresh.The glaze is the perfect finishing touch for a touch of extra sweetness without overwhelming this loaf (which is not very sweet at all). I'm a sucker for the thin crackly skin on the glaze.
👥 10 Servings⏱️ Prep & Cook: 2h 20m⏳ Prep: 20 min🔥 Cook: 1h 15m👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●whisk
- ●oven
- ●bowl
- ●microwave
- ●spatula
📝 Preparation Steps
1
Abbreviated recipe:
2
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!
cup plain flour (all-purpose flour)1 3/4flour (, prevents raspberries from sinking (Note 6))2 tsp
3
Full recipe directions:
4
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).
5
Toss the raspberries with the flour. If using frozen, put the bowl in the freezer (so they don't thaw).
cup plain flour (all-purpose flour)1 3/4flour (, prevents raspberries from sinking (Note 6))2 tsp
6
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.
large eggs (, at room temperature (~50-55g/2 oz each))2
7
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)
cup plain flour (all-purpose flour)1 3/4flour (, prevents raspberries from sinking (Note 6))2 tsp
8
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.
cup plain flour (all-purpose flour)1 3/4flour (, prevents raspberries from sinking (Note 6))2 tsp
9
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.
10
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.
11
Cool ⏱️ 5 minutes in the pan, then transfer onto a rack. Full cool before glazing.
12
Glaze:
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Mix Glaze ingredients in a bowl until smooth.
14
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.
15
Serve - Leave for ⏱️ 20 minutes to let a crust form on the glaze before cutting thick slices to serve.
Nutrition Facts
calories
369 kcal
fat Content
16 g
serving Size
1 serving
fiber Content
2 g
sugar Content
34 g
sodium Content
149 mg
protein Content
5 g
trans Fat Content
0.4 g
cholesterol Content
65 mg
carbohydrate Content
53 g
saturated Fat Content
9 g
unsaturated Fat Content
5 g
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