This Glazed White Chocolate Raspberry Loaf is a sweet and simple quick bread that’s perfect for any time of the day. The tartness of the raspberries beautifully balances the creamy, rich white chocolate. The result is a moist, tender loaf with bursts of fresh fruit and sweet chocolate in every bite. The delicate vanilla glaze adds an extra touch of sweetness, making this loaf both visually appealing and delicious.
Whether served as a breakfast treat, a lovely dessert, or an afternoon pick-me-up with tea, this loaf is sure to bring smiles. The loaf is easy to make, with minimal steps and simple ingredients, yet yields a bakery-style result that will impress family and friends alike. Enjoy the taste of summer berries with a hint of indulgence from the white chocolate – it’s a match made in baking heaven!
Full Recipe:
Wet Ingredients:
- 125 g (8 tbsp) unsalted butter (1 US stick)
- 3/4 cup caster sugar (superfine sugar)
- 1 cup plain yogurt, at room temperature, full fat recommended
- 2 large eggs, at room temperature (~50-55g/2 oz each)
- 1 tsp vanilla extract
- 1 tsp lemon zest (optional)
Dry Ingredients:
- 1 3/4 cup plain flour (all-purpose flour)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp cooking salt / kosher salt
Add-ins:
- 1 1/2 cups raspberries (fresh or frozen, not thawed)
- 2 tsp flour (for tossing raspberries)
- 1/2 cup white chocolate chips
Extra Raspberries – for decoration:
- 6-8 raspberries (optional)
Glaze:
- 1 cup icing sugar (powdered sugar), sifted
- 1/2 tsp vanilla extract
- 6 tsp milk (preferably full fat but low/0% fat ok)
- Pinch of salt
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 parchment paper (8.7 x 4.7 x 2.75”).
- Toss the raspberries with 2 tsp flour. If using frozen raspberries, keep the bowl in the freezer until ready to use.
- Wet Ingredients: Melt the butter in a heatproof bowl (microwave works well). Let it cool slightly. Whisk in sugar, then add yogurt, eggs, vanilla, and lemon zest (if using).
- Dry Ingredients: Sprinkle flour, baking powder, baking soda, and salt over the wet ingredients. Mix gently until just combined (some lumps are fine; avoid over-mixing).
- Add-ins: Add white chocolate chips and raspberries to the batter. Stir lightly until the raspberries are evenly dispersed.
- Fill pan: Scrape batter into the prepared loaf pan, smoothing the surface. Decorate with extra raspberries on top, if desired.
- Bake for 40 minutes. Loosely cover with foil, then bake for another 35 minutes if using fresh raspberries, or 40 minutes if using frozen. The loaf is done when a skewer inserted into the center comes out clean.
- Cool the loaf in the pan for 5 minutes, then transfer to a wire rack. Let it cool completely before glazing.
- Glaze: Mix all glaze ingredients in a bowl until smooth. Drizzle over the cooled loaf and let the glaze set for at least 20 minutes before slicing.
Prep Time: 15 minutes | Cooking Time: 75-80 minutes | Total Time: 90-95 minutes
Kcal: 369 per slice (assuming 10 slices) | Servings: 10-12 slices
Why You’ll Love This Recipe
- Perfect Combination of Tart and Sweet: The tartness of the raspberries pairs perfectly with the creamy sweetness of white chocolate. Each bite has little pockets of raspberry juice balanced by the smooth chocolate, creating a harmony of flavors.
- Moist and Tender Texture: The yogurt in the batter adds moisture and a tender crumb to this loaf, ensuring it stays fresh for days. The butter gives it a rich flavor, making each slice melt-in-your-mouth delicious.
- Simple Yet Elegant: The beauty of this loaf is in its simplicity. The batter comes together easily, and once baked, the loaf has a rustic, homey charm. It’s a wonderful centerpiece for brunch, dessert, or a special treat for your family.
Baking Tips for the Best Loaf
- Use Fresh or Frozen Raspberries: Fresh raspberries give a slightly better rise and springiness to the loaf, but frozen ones work perfectly too! Just keep them frozen until you’re ready to mix them into the batter to avoid any discoloration or extra moisture.
- Toss Raspberries in Flour: Coating the raspberries in a small amount of flour prevents them from sinking to the bottom of the loaf. This ensures even distribution throughout the bread and makes every bite fruity.
- Cool Before Glazing: Allowing the loaf to fully cool before glazing is key! If you pour the glaze over a warm loaf, it will simply melt away into the loaf, making it soggy and less appealing.
Serving Suggestions
This loaf is versatile and can be served in a variety of ways:
- Breakfast or Brunch: A slice of this loaf pairs perfectly with a hot cup of coffee or tea in the morning. Add a side of fresh berries for an extra boost.
- Afternoon Tea: Serve this loaf at room temperature for a light, fruity snack in the afternoon.
- Dessert: For a special touch, serve the loaf with a scoop of vanilla ice cream or a dollop of whipped cream on the side.
Storage and Shelf Life
- Storing: The loaf stays fresh for up to 5 days when stored in an airtight container in the fridge. However, it’s best enjoyed at room temperature. You can also wrap individual slices and freeze them for longer storage (up to a month). Thaw at room temperature before serving.
- No-Toasting Warning: It’s best to avoid toasting the loaf as the glaze will melt and the raspberries will become overly hot, making it difficult to eat without burning your mouth.
Customization and Variations
- Chocolate Variations: If white chocolate isn’t your favorite, you can substitute with milk or dark chocolate chips for a different flavor profile. Milk chocolate will add a creamier taste, while dark chocolate adds a rich, slightly bitter flavor that complements the tart raspberries.
- Berry Swaps: While raspberries are the star, you can use blackberries or chopped strawberries as substitutes. Just note that strawberries won’t give you those vibrant red pops throughout the loaf, but they still add a delicious fruity taste.
- Glaze Alternatives: The vanilla glaze is a beautiful finish, but you can also try a lemon glaze for a citrusy kick or a simple dusting of powdered sugar for a lighter touch.
Fun Fact About Quick Breads
This recipe is a type of “quick bread,” which refers to any bread that doesn’t use yeast as a leavening agent. Because there’s no need for proofing and rising, you can have this loaf ready in a relatively short time. The term “quick” also highlights how easily this bread can be made compared to traditional yeast breads.
The Science Behind the Perfect Loaf
- Balancing Moisture and Texture: The addition of yogurt in this loaf helps maintain a moist and tender crumb, thanks to its acidity. It also activates the baking soda, contributing to a better rise. The combination of baking powder and baking soda is crucial, as they work together to provide both leavening and a balanced texture, preventing the loaf from becoming too dense.
- Role of Butter vs. Oil: This recipe uses melted butter instead of oil. While oil often makes baked goods moist and gives them a longer shelf life, butter adds an unmistakable richness in both taste and aroma that enhances the flavor of both the white chocolate and raspberries. Be sure to use unsalted butter so you can control the amount of salt in the recipe.
Flavors and Their Roles in the Recipe
- White Chocolate Chips: The white chocolate in this loaf adds creamy, sweet pockets throughout the crumb. If using higher-quality white chocolate, the loaf takes on an extra layer of flavor sophistication. However, standard chocolate chips do the job well and melt into delightful little pools.
- Raspberries: Raspberries have a distinct tartness that complements the sweet loaf base and the white chocolate. When baked, they soften and release their juices, which adds moisture and color to each slice. Fresh raspberries yield a slightly more delicate crumb, but frozen berries work wonderfully, adding a refreshing bite.
- Vanilla and Lemon Zest: The vanilla extract adds a subtle warmth and fragrance to the loaf, while the optional lemon zest brings a bright, fresh citrus note that contrasts beautifully with the creamy chocolate and tangy raspberries.
Tips for Getting the Best Results
- Room Temperature Ingredients: Make sure that your yogurt and eggs are at room temperature. When combined with melted butter, this prevents the butter from solidifying, which would lead to an uneven, greasy batter and a heavy loaf.
- Lining the Pan Correctly: Lining the pan with parchment paper and allowing an overhang on both sides will make it much easier to lift the loaf out once it’s baked. This ensures a clean presentation and prevents sticking.
- Baking Time and Doneness Test: Depending on your oven, the loaf may take slightly longer or shorter to bake. To ensure it’s done, insert a skewer or toothpick into the center. If it comes out clean or with a few dry crumbs, it’s ready. If there’s wet batter on the skewer, it needs more time in the oven.
Frequently Asked Questions (FAQ)
- Can I Make This Loaf Gluten-Free? Yes, you can! Substitute the all-purpose flour with a 1:1 gluten-free baking blend. However, note that the texture may differ slightly and be a bit denser.
- What If I Don’t Have Yogurt? You can substitute yogurt with sour cream, which will yield a similar moistness and flavor. Alternatively, you can use 3/4 cup of milk combined with 1 teaspoon of white vinegar to mimic the acidity and thickness of yogurt.
- How Do I Prevent Overbrowning? If you notice that the top of the loaf is getting too brown while baking, tent the loaf with aluminum foil after 30-40 minutes. This will prevent the top from over-browning while allowing the center to continue cooking.
Variations and Flavor Add-Ins
- Nutty Addition: For extra crunch and flavor, add 1/2 cup of chopped almonds, hazelnuts, or pecans to the batter. They add a nice texture contrast and pair wonderfully with white chocolate.
- Flavor Boost with Extracts: You can substitute or add other extracts to enhance the flavor, such as almond extract (1/2 tsp) for a nutty undertone, or coconut extract (1/4 tsp) to add a tropical hint to the loaf.
- Coconut Twist: Add 1/2 cup of shredded coconut to the batter for an extra layer of flavor and texture. This pairs well with the white chocolate and raspberries, creating a more tropical-inspired loaf.
Serving and Presentation Tips
- Garnish with Fresh Berries: When serving the loaf, garnish the plate with a few fresh raspberries and mint leaves. It adds a pop of color and freshness that complements the flavors of the loaf.
- Make It a Dessert: Turn this loaf into a full-fledged dessert by serving it warm with a scoop of vanilla ice cream or lightly whipped cream. You can also drizzle a little raspberry coulis or melted white chocolate over the top for a more decadent experience.
- Individual Slices for Gifting: Cut the loaf into thick slices, wrap each one in parchment paper, and tie with a ribbon for a cute and thoughtful homemade gift idea.
Creative Ideas to Adapt the Recipe
- Mini Loaves or Muffins: If you want to change up the presentation, bake the batter in mini loaf pans or a muffin tin. Adjust the baking time to around 20-25 minutes for muffins or mini loaves, testing with a toothpick for doneness.
- Chocolate Drizzle Finish: Instead of the vanilla glaze, melt some white chocolate and drizzle it across the cooled loaf. For an extra touch, use dark chocolate or a raspberry-flavored drizzle for a contrast in flavors and colors.
- Layered Fruit: If you want a beautiful presentation inside the loaf, layer some raspberries and white chocolate chips in the middle of the batter as you fill the loaf pan. Pour half the batter in, add a layer of raspberries and chocolate, then add the rest of the batter on top.
Nutritional Breakdown and Health Tips
While this loaf is meant to be a sweet treat, there are ways to make it a bit healthier:
- Reducing Sugar: You can reduce the sugar by up to 1/4 cup without compromising the texture too much, though the sweetness will be less pronounced.
- Using Whole Wheat Flour: Swap half of the all-purpose flour with whole wheat flour for added fiber. Note that this may make the loaf slightly denser, but it adds a nutty flavor that pairs well with the berries and chocolate.
- Dairy-Free Option: Use a dairy-free yogurt and dairy-free white chocolate chips to make this loaf suitable for those with lactose intolerance or a dairy-free diet.
Conclusion
This Glazed White Chocolate Raspberry Loaf is a simple yet delightful treat that combines the tartness of fresh raspberries with the creamy sweetness of white chocolate. Easy to make and versatile for various occasions, this quick bread is perfect for breakfast, an afternoon snack, or even dessert. With options to customize, store, and serve creatively, it’s a crowd-pleaser that can be adapted to different tastes and dietary needs. Whether you’re a seasoned baker or just looking for a quick, delicious loaf, this recipe is sure to impress and satisfy.