White Chocolate Raspberry Loaf

This White Chocolate Raspberry Loaf is a beautifully rustic, moist, and tender quick bread that’s packed with sweet white chocolate chips and bursts of juicy raspberries. Whether enjoyed for breakfast, brunch, or an afternoon treat, this loaf is a simple yet elegant bake that delivers every time. The tang of raspberries balances the sweetness of the white chocolate perfectly, and a light vanilla glaze adds just the right finishing touch.

Why You’ll Love This Recipe

• Perfect flavor balance: Sweet white chocolate and tart raspberries make an irresistible combination.

• Moist and soft texture: Thanks to yogurt and melted butter in the batter.

• Simple to make: No mixer needed—just whisk, stir, and bake.

• Use fresh or frozen berries: Flexible depending on what you have on hand.

• Elegant but unfussy: Looks impressive with minimal effort.

• Glazed for extra charm: A thin, sweet glaze with a subtle vanilla crust.

• Freezer-friendly: Bake ahead and freeze slices for later enjoyment.

• No fancy equipment: Just a loaf pan, bowls, and a whisk.

• Customizable: Easily swap the berries or chocolate.

• Great for gifting: A beautiful loaf that transports well.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Wet Ingredients
125 g unsalted butter (8 tbsp or 1 US stick)
¾ cup caster sugar (superfine sugar)
1 cup plain yogurt (full-fat, room temperature)
2 large eggs (room temperature)
1 tsp vanilla extract
1 tsp lemon zest (optional, but recommended)

Dry Ingredients
1¾ cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
¼ tsp kosher or cooking salt

Add-ins
1½ cups raspberries (fresh or frozen)
2 tsp flour (for tossing the raspberries)
½ cup white chocolate chips

For Topping (optional)
6–8 extra raspberries (to press into the top before baking)

Glaze
1 cup powdered sugar (sifted)
½ tsp vanilla extract
6 tsp milk (preferably full fat)
Pinch of salt

Directions

1. Preheat Oven: Preheat to 375°F (190°C) or 170°C if using a fan-forced oven. Grease and line a 22 x 12 x 7 cm (8.7 x 4.7 x 2.75″) loaf pan with parchment paper.

2. Prep Raspberries: Toss raspberries with 2 tsp of flour to help prevent sinking. If using frozen raspberries, keep them in the freezer until you’re ready to mix them in.

3. Mix Wet Ingredients: In a large bowl, melt the butter in the microwave and let it cool slightly. Whisk in the sugar until combined. Add the yogurt, eggs, vanilla, and lemon zest. Whisk until smooth.

4. Add Dry Ingredients: Sprinkle flour, baking powder, baking soda, and salt over the wet mixture. Gently fold with a spatula until just combined—do not overmix.

5. Fold in Raspberries & Chocolate: Add white chocolate chips and floured raspberries (including any extra flour left in the bowl). Gently fold until just distributed.

6. Fill Pan: Scrape the batter into the prepared loaf pan and level the top. Press extra raspberries gently into the surface if desired.

7. Bake: Bake for 40 minutes. Then cover loosely with foil and bake for another 35 minutes (40 minutes if using frozen raspberries). A skewer inserted in the center should come out clean (no wet batter).

8. Cool: Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before glazing.

9. Make Glaze: Whisk together the powdered sugar, vanilla, milk, and salt until smooth. Adjust consistency if needed with more milk or sugar.

10. Glaze the Loaf: Place the cooled loaf on a wire rack over a tray. Drizzle glaze evenly over the top. Let it set for 20 minutes before slicing.

Servings and timing

Servings: 10–12 slices
Prep time: 20 minutes
Cook time: 1 hour 15 minutes
Cooling and glazing time: 45 minutes
Total time: 2 hours 20 minutes

Variations

• Swap berries: Use blueberries, blackberries, or chopped strawberries instead of raspberries.

• Add nuts: Stir in ¼ cup chopped macadamia nuts or almonds for extra crunch.

• Try milk or dark chocolate: Replace white chocolate chips with your favorite type.

• Add a citrus twist: Use orange zest instead of lemon for a warmer flavor.

• No yogurt? Substitute with sour cream or buttermilk.

• Mini loaves: Divide batter into mini loaf pans—adjust baking time accordingly.

• Make it gluten-free: Use a 1:1 gluten-free flour blend.

• Dairy-free version: Use dairy-free yogurt and vegan butter.

• Add spice: A touch of ground cardamom or cinnamon pairs beautifully with raspberry.

• Thicker glaze: Use less milk for a more opaque drizzle.

Storage/Reheating

Store the loaf in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Always bring to room temperature before serving for best texture. You can also freeze individual slices wrapped tightly for up to 2 months. Thaw at room temperature or gently warm in the microwave.

FAQs

Can I use frozen raspberries?

Yes, but do not thaw them before use. Toss in flour and keep in the freezer until just before folding into the batter to avoid streaking and over-chilling the batter.

How do I know when the loaf is fully baked?

Insert a skewer into the center—if it comes out clean or with just a few moist crumbs, it’s ready. Avoid overbaking, especially with frozen fruit, which can affect baking time slightly.

Can I make this without the glaze?

Yes. The loaf is lightly sweet and perfectly delicious without it, but the glaze adds a subtle vanilla crust that enhances the flavor.

What type of white chocolate is best?

Use good-quality white chocolate chips or chopped white chocolate bars. Avoid candy melts or low-quality chips, which can be waxy.

Can I use Greek yogurt?

Yes. Regular or Greek yogurt (full fat or low fat) both work well. Sour cream is also a good substitute.

Why do I need to toss the raspberries in flour?

Tossing in flour helps prevent the berries from sinking to the bottom during baking.

Can I use brown sugar?

It’s not recommended. Brown sugar adds more moisture and can result in a denser, overly moist loaf.

What can I serve this with?

It’s perfect on its own, but you can also serve it with whipped cream, crème fraîche, or a scoop of vanilla ice cream for dessert.

Can I bake this in a different pan?

Yes, but baking time will vary. Larger pans will cook faster. Always start checking for doneness early.

Is this loaf very sweet?

No, it’s mildly sweet, which is why the glaze is a nice complement rather than overpowering.

Conclusion

This White Chocolate Raspberry Loaf is the kind of easy, elegant bake that works for every occasion—from afternoon tea to weekend brunch to gifting a friend. With its vibrant berry bursts and creamy white chocolate pockets, it’s a showstopper that doesn’t ask for much effort. Keep a stash of raspberries and white chocolate in your pantry and freezer, and you’ll always be ready to whip up this irresistible loaf.

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