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Glazed White Chocolate Raspberry Loaf

Glazed White Chocolate Raspberry Loaf

A delightful quick bread combining tart raspberries and sweet white chocolate, perfect for any time of the day.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Cooling Time 45 minutes
Total Time 2 hours 20 minutes
Course Sweet Baking
Cuisine Western
Servings 10 slices
Calories 369 kcal

Equipment

  • Loaf pan

Ingredients
  

Wet ingredients

  • 125 g unsalted butter (1 US stick)
  • ¾ cup caster sugar (superfine sugar)
  • 1 cup plain yogurt at room temperature, full fat best
  • 2 large eggs at room temperature (~50-55g/2 oz each)
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest (not critical)

Dry ingredients

  • 1 ¾ cup plain flour (all-purpose flour)
  • 2 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon cooking salt / kosher salt

Add-ins

  • 1 ½ cup raspberries fresh or frozen (not thawed)
  • 2 teaspoon flour prevents raspberries from sinking
  • ½ cup white chocolate chips

Extra Raspberries - decoration

  • 6 - 8 raspberries (optional)

Glaze

  • 1 cup icing sugar / powdered sugar (sifted)
  • ½ teaspoon vanilla extract
  • 6 teaspoon milk preferably full fat but low / 0% fat ok
  • 1 pinch salt

Instructions
 

Full recipe directions

  • 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).
  • 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.
  • 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.
  • Working fast, add the white chocolate and the raspberries (including any residual flour in the bowl), then mix briefly just to disperse the raspberries.
  • Scrape batter into the prepared pan. Roughly level the surface. Press Extra Raspberries into the surface, if using.
  • Bake for 40 minutes. Cover loosely with foil then bake for a further 35 minutes for fresh raspberries, 40 minutes for frozen.
  • Cool 5 minutes in the pan, then transfer onto a rack. Full cool before glazing.
  • Mix Glaze ingredients in a bowl until smooth.
  • 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.
  • Leave for 20 minutes to let a crust form on the glaze before cutting thick slices to serve.

Notes

Stays fresh 5 days in the fridge. Always enjoy at room temperature.

Nutrition

Serving: 1sliceCalories: 369kcalCarbohydrates: 53gProtein: 5gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 65mgSodium: 149mgPotassium: 218mgFiber: 2gSugar: 34gVitamin A: 398IUVitamin C: 5mgCalcium: 102mgIron: 1mg
Keyword quick bread, raspberry bread, raspberry loaf, white chocolate raspberry loaf
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