White Chocolate Raspberry Loaf
Recipe video above. White chocolate raspberry loaf is a quick bread recipe that is simple to make, rustically pretty and can be enjoyed anytime of the day. Tart raspberries plus sweet white chocolate is such a classic pairing! The raspberries add moisture and colour pops in a way that no other berry
Ingredients
10 servings
Instructions
- Toss raspberries in flour (if frozen, keep in freezer). Whisk butter and sugar then remaining Wet. Mix in dry, fold through choc and raspberries. Bake in lined 22 x 12 cm pan (8.7 x 4.7") at 190°C/375°F (170°C fan) for 40 minutes, cover with foil then bake another 35 minutes (+ 5 min for frozen raspberries). Cool, glaze!
- Preheat the oven to 190°C/375°F (170°C fan-forced). Grease and line a 22 x 12 x 7 cm loaf pan with paper (8.7 x 4.7 x 2.75", Note 6).
- Toss the raspberries with the flour. If using frozen, put the bowl in the freezer (so they don't thaw).
- Wet ingredients - Put the butter in a heatproof bowl and microwave until melted. Cool for a minute then whisk in the sugar. Next, add the yogurt, eggs, vanilla and lemon. Whisk until combined.
- Dry ingredients - Sprinkle the dry ingredients across the surface, then mix it in using a rubber spatula. Stop mixing as soon as the flour is incorporated - some lumps in the batter is fine. (Over mixing = tough loaf)
- Raspberries - Working fast, add the white chocolate and the raspberries (including any residual flour in the bowl), then mix briefly just to disperse the raspberries. (Fresh raspberries - careful not to squish them. Frozen - work fast, else the batter chills and thickens = takes longer to bake). Batter is pretty thick.
- Fill pan - Scrape batter into the prepared pan. Roughly level the surface (spreads and levels in the oven). Press Extra Raspberries into the surface, if using.
- Bake 40 minutes. Cover loosely with foil then bake for a further 35 minutes for fresh raspberries, 40 minutes for frozen. A skewer inserted into the centre should come out without raw batter on it.
- Cool 5 minutes in the pan, then transfer onto a rack. Full cool before glazing.
- Mix Glaze ingredients in a bowl until smooth.
- Glaze - Put the rack on a tray or plate to catch glaze drips. Drizzle glaze all over the cake. Scrape up glaze from the plate and glaze again.
- Serve - Leave for 20 minutes to let a crust form on the glaze before cutting thick slices to serve.
Nutrition per serving
Protein5g
Carbs53g
Fat16g
369kcal
5gProtein
53gCarbs
16gFat
💰 Cost Estimate
Total Ingredients
$1199.00
$1199.00
Per Serving
$120.00/serving
$120.00/serving
🏠 Savings
~$2398.00 vs buying!
~$2398.00 vs buying!
📋 Price Breakdown (83% ingredients detected)
| Ingredient | Amount | Subtotal |
|---|---|---|
| / 8 tbsp unsalted butter | 125 g | $137.00 |
| caster sugar | 0.75 cup | $10.00 |
| plain yogurt | 1 cup | $646.00 |
| eggs | 2 large | $65.00 |
| vanilla extract | 1 tsp | $76.00 |
| lemon zest | 1 tsp | $29.00 |
| plain flour | 0.25 cup | $10.00 |
| baking powder | 2 tsp | $13.00 |
| baking soda | 0.5 tsp | $1.00 |
| cooking salt / kosher salt | 0.25 tsp | - |
| raspberries | 0.5 cups | - |
| flour | 2 tsp | $2.00 |
| white chocolate chips | 0.5 cup | $139.00 |
| - 8 raspberries | 6 | - |
| icing sugar / powdered sugar | 1 cup | $30.00 |
| vanilla extract | 0.5 tsp | $38.00 |
| milk | 6 tsp | $3.00 |
| Pinch of salt | - | - |
*Estimated market prices, may vary by region
Recipe Assistant
Ask anything about this recipe
Hi! I can answer questions about this recipe. Ask me anything!
Comments
Loading comments...