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White Chocolate Raspberry Loaf

This luscious White Chocolate Raspberry Loaf combines rich white chocolate and tart raspberries, making it a perfect dessert for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert, Snack
Cuisine American, Baking
Servings 8 slices
Calories 250 kcal

Ingredients
  

Dry Ingredients

  • 2 cups all-purpose flour The base that provides structure to our loaf.
  • 1 teaspoon baking powder To give your loaf its delightful rise.
  • 1/2 teaspoon baking soda Ensures a tender crumb.
  • 1/4 teaspoon salt Enhances flavor.

Wet Ingredients

  • 1/2 cup unsalted butter, softened Adds richness and moisture.
  • 3/4 cup granulated sugar Sweetens the loaf.
  • 2 large eggs Helps bind everything together.
  • 1 teaspoon vanilla extract Adds warm flavor.
  • 1 cup buttermilk Ensures softness.

Add-ins

  • 1 cup fresh or frozen raspberries Provides tartness and sweetness.
  • 4 ounces good quality white chocolate, chopped The creamy star of the loaf.
  • 2 tablespoons heavy cream For the white chocolate glaze.
  • 1/2 teaspoon vanilla extract For the glaze.

Instructions
 

Preparation

  • Preheat your oven to 350°F (175°C) and grease and flour a 9x5 inch loaf pan.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  • In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
  • Beat in the eggs one at a time, and then stir in the vanilla extract.
  • Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, starting and ending with dry ingredients.
  • Gently fold in the raspberries and chopped white chocolate.
  • Pour the batter into the prepared loaf pan.

Baking

  • Bake for 50-60 minutes, or until a wooden skewer inserted comes out clean.
  • Let the loaf cool in the pan for 10-15 minutes before transferring to a wire rack.

Glazing

  • To make the glaze, melt the white chocolate and heavy cream in a double boiler.
  • Once melted and smooth, stir in the additional vanilla extract.
  • Drizzle the warm glaze over the cooled loaf.

Notes

Store leftovers in an airtight container for up to 3 days. Slice and freeze individual pieces wrapped tightly for up to 3 months.
Keyword Baking Recipe, Dessert, Loaf Cake, Raspberry Loaf, White Chocolate