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Freshly baked white chocolate raspberry loaf with berries and chocolate chunks

White Chocolate Raspberry Loaf

A delightful loaf cake infused with tart raspberries and creamy white chocolate, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 320
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
Mix-ins
  • 1 cup fresh or frozen raspberries If using frozen, do not thaw.
  • 4 ounces good quality white chocolate, chopped
  • 2 tablespoons heavy cream For glaze.
  • 1/2 teaspoon vanilla extract For glaze.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Mixing
  1. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  2. Beat in the eggs one at a time, then stir in the vanilla extract.
  3. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk.
  4. Gently fold in the raspberries and chopped white chocolate.
Baking
  1. Pour the batter into the prepared loaf pan and spread evenly.
  2. Bake for 50-60 minutes, or until a skewer comes out clean or with a few moist crumbs.
  3. Allow the loaf to cool in the pan for 10-15 minutes before transferring to a wire rack.
Glazing
  1. Melt the chopped white chocolate and heavy cream together in a heatproof bowl over simmering water.
  2. Stir in the vanilla extract and drizzle the glaze over the cooled loaf.

Notes

Serve it warm with a scoop of vanilla ice cream for the ultimate indulgence. For healthier options, consider whole wheat flour and Greek yogurt alternatives.