Print

White Chocolate Raspberry Loaf

White Chocolate Raspberry Loaf
Print Recipe

The White Chocolate Raspberry Loaf is a moist and flavorful treat that perfectly balances the creamy sweetness of white chocolate with the tart juiciness of raspberries. Ideal for breakfast, dessert, or gifting, this easy-to-make loaf offers a tender, fluffy crumb with a visually stunning berry contrast, suitable for various dietary preferences with simple adaptations.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt

Wet Ingredients

  • ½ cup unsalted butter, at room temperature
  • 1 cup sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • ½ cup milk or buttermilk

Mix-ins

  • 1 cup white chocolate chips or chopped white chocolate
  • 1 cup fresh or frozen raspberries

Instructions

  1. Prepare Your Ingredients and Pan: Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan or line it with parchment paper to prevent sticking. Sift together the all-purpose flour, baking powder, and salt to ensure there are no lumps.
  2. Cream Butter and Sugar: In a large mixing bowl, beat the unsalted butter and sugar together until the mixture becomes light and fluffy, which is crucial for a tender and airy texture.
  3. Add Eggs and Vanilla: Gradually add the eggs one at a time, beating well after each addition, then stir in the vanilla extract to infuse warmth and aroma.
  4. Incorporate Dry Ingredients and Milk: Alternate adding the sifted dry ingredients and milk (or buttermilk) to the batter, starting and ending with the dry ingredients. Mix gently to avoid overworking, which can make the loaf dense.
  5. Fold in White Chocolate and Raspberries: Carefully fold in the white chocolate chips and raspberries using a spatula, gently to prevent raspberries from breaking and bleeding juice excessively into the batter, preserving beautiful berry pockets.
  6. Bake: Pour the batter evenly into the prepared loaf pan and smooth the top. Bake for 55 to 65 minutes or until a toothpick inserted in the center comes out clean, checking from 50 minutes to avoid overbaking.
  7. Cool and Serve: Allow the loaf to cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely. This resting time helps the loaf set for easier slicing.

Notes

  • Use room temperature butter and eggs for smooth and even mixing.
  • Both fresh and frozen raspberries work well; add frozen raspberries directly into the batter without thawing.
  • Do not overmix the batter to maintain a tender crumb.
  • Lightly toss raspberries in flour before folding in to prevent sinking.
  • Start checking the loaf at 50 minutes to avoid dryness.
  • Choose quality white chocolate for best flavor; avoid white chocolate-flavored chips with fillers.

Nutrition

Keywords: white chocolate, raspberry, loaf, cake, baking, dessert, sweet bread, berry, dessert loaf, white chocolate raspberry loaf

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