Description

This White Chocolate Raspberry Loaf is a delightful treat combining the tartness of fresh or frozen raspberries with the creamy sweetness of white chocolate chips. Lightly tangy yogurt and a hint of lemon zest add depth, while a smooth vanilla glaze crowns this moist, tender loaf. Perfect as an indulgent breakfast, afternoon snack, or dessert, this loaf is simple to prepare and baked to perfection in a loaf pan.

Ingredients

Scale

Wet Ingredients

125 g (8 tbsp) unsalted butter (1 US stick)
3/4 cup caster sugar (superfine sugar)
1 cup plain yogurt, room temperature, full fat preferred
2 large eggs, 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 Chocolate

1 1/2 cups raspberries, fresh or frozen (not thawed)
2 tsp flour (for tossing raspberries to prevent sinking)
1/2 cup white chocolate chips
6 – 8 extra raspberries (optional, for topping)

Glaze

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

Instructions

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 later.
Toss Raspberries with Flour: Place the raspberries in a bowl and gently toss with 2 teaspoons of flour. If using frozen raspberries, keep the bowl in the freezer to prevent them from thawing before adding to the batter.
Melt Butter and Whisk Wet Ingredients: Place the butter in a microwave-safe bowl and melt it. Allow to cool slightly, then whisk in the caster sugar until combined. Add the yogurt, eggs, vanilla extract, and lemon zest, whisking until the mixture is smooth and well blended.
Mix Dry Ingredients: Sprinkle the flour, baking powder, baking soda, and salt evenly over the wet mixture. Using a rubber spatula, gently fold the dry ingredients into the wet until just combined. Some lumps in the batter are fine; avoid overmixing to prevent a tough loaf.
Add Raspberries and White Chocolate: Quickly add the floured raspberries and white chocolate chips to the batter. Fold gently and briefly to evenly distribute without breaking the raspberries or overmixing the batter, which is quite thick.
Fill Pan and Add Topping: Spoon the batter into the prepared loaf pan, roughly leveling the surface. Optionally, press extra raspberries on top for a decorative and fruity finish.
Bake the Loaf: Bake in the preheated oven for 40 minutes. Then, cover loosely with foil and continue baking for an additional 35 minutes if using fresh raspberries or 40 minutes if using frozen. Use a skewer inserted into the center to check doneness; it should come out clean or with just a few moist crumbs.
Cool the Loaf: Remove the loaf from the oven and cool in the pan for 5 minutes. Then transfer it onto a wire rack to cool completely before glazing.
Prepare the Glaze: In a small bowl, combine the sifted icing sugar, vanilla extract, milk, and a pinch of salt. Stir until smooth and pourable.
Glaze the Loaf: Place the cooled loaf on a rack over a tray or plate to catch drips. Drizzle the glaze evenly over the top and sides of the loaf. Scrape excess glaze from the plate and drizzle again to coat thoroughly.
Set the Glaze and Serve: Allow the glaze to set and form a slight crust by leaving the loaf at room temperature for 20 minutes. Slice thickly and serve.

Notes

Use room temperature ingredients where specified for better mixing and texture.
Casting sugar (superfine sugar) dissolves more easily, but you can substitute with regular granulated sugar.
Full fat yogurt gives the best moisture and flavor; low-fat options may lead to a slightly drier loaf.
The small amount of baking soda helps with lift and browning alongside baking powder.
Do not thaw frozen raspberries before adding; keeping them frozen helps prevent the batter from turning too thick and slowing bake time.
Tossing raspberries in flour helps distribute them evenly and prevents sinking during baking.
Overmixing the batter will result in a tough loaf due to gluten development.
Glaze adds sweet finishing touch and moisture; it enhances the aroma with vanilla and balances tartness.
This loaf stores well wrapped at room temperature for 2 days or refrigerated up to 5 days. Let it come to room temperature before serving if chilled.
For a dairy-free version, substitute yogurt with a plant-based alternative and use dairy-free butter and milk.

Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Category: Baking
Method: Baking
Cuisine: American

Keywords: white chocolate raspberry loaf, raspberry cake, white chocolate cake, berry loaf, homemade loaf cake, yogurt loaf, baked raspberry dessert