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White Chocolate Raspberry Loaf
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Prep Time
20m
Cook Time
1h 15m
Total Time
1h 35m
This White Chocolate Raspberry Loaf is a moist and delicious treat perfect for breakfast or dessert. Made with fresh raspberries, white chocolate chips, and a drizzle of sweet glaze, it's bursting with flavor. A lovely addition to any brunch or afternoon tea.
Ingredients
Servings:
10
Scale:
Scale
0.25
0.5
1
2
3
4
5
6
Wet Ingredients
Dry Ingredients
Add-ins
Extra Raspberries – Decoration
Glaze
Steps
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Notes
1. Butter sub – 1/2 cup plain oil (like canola, grapeseed) can be substituted but the loaf crumb will be a little damper.
Conversion – 1 US butter stick = 115g , not 125g. But also, US cups = 226 ml not 250 ml like cups in the rest of the world. So actually, the difference is relative across the key ingredients which is why it works is 1 US stick or 125g of butter. 🙂
2. Sugar – Regular white sugar is fine too. Brown sugar is not recommended, it makes the crumb a little too damp.
3. Yogurt – Greek or regular plain is fine. Low fat will work but the shelf life will be a day or two shorter.Sour cream can also be used, but give it a good mix before using it to loosen it up.
4. Baking soda (bi-carb) – can be substituted with 1 1/2 tsp baking powder but baking soda works better, and particularly recommended if using frozen raspberries. See FAQ section above.
5. Frozen raspberries – Don’t let them thaw as they will streak in the batter. Toss in flour and pop it back into the freezer so they are frozen when mixing through the batter (they thaw quickly).
6. Loaf pan size – Other sizes can be used, the loaf shape will just differ. If using a larger loaf pan, it will cook faster so start checking for doneness earlier.
Storage – Stays fresh 5 days in the fridge. Always enjoy at room temperature!
Nutritionper slice, assuming 10 thick slices!
Conversion – 1 US butter stick = 115g , not 125g. But also, US cups = 226 ml not 250 ml like cups in the rest of the world. So actually, the difference is relative across the key ingredients which is why it works is 1 US stick or 125g of butter. 🙂
2. Sugar – Regular white sugar is fine too. Brown sugar is not recommended, it makes the crumb a little too damp.
3. Yogurt – Greek or regular plain is fine. Low fat will work but the shelf life will be a day or two shorter.Sour cream can also be used, but give it a good mix before using it to loosen it up.
4. Baking soda (bi-carb) – can be substituted with 1 1/2 tsp baking powder but baking soda works better, and particularly recommended if using frozen raspberries. See FAQ section above.
5. Frozen raspberries – Don’t let them thaw as they will streak in the batter. Toss in flour and pop it back into the freezer so they are frozen when mixing through the batter (they thaw quickly).
6. Loaf pan size – Other sizes can be used, the loaf shape will just differ. If using a larger loaf pan, it will cook faster so start checking for doneness earlier.
Storage – Stays fresh 5 days in the fridge. Always enjoy at room temperature!
Nutritionper slice, assuming 10 thick slices!
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories647kcal32%
-
Fat24g1%
-
Saturated Fat14g0%
-
Carbohydrates100g5%
-
Fiber2g0%
-
Sugar57g2%
-
Protein10g0%
-
Cholesterol115mg5%
-
Sodium408mg20%
Percent Daily Values are based on a 2,000 calorie diet.