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Glazed White Chocolate Raspberry Loaf

Glazed White Chocolate Raspberry Loaf

This Glazed White Chocolate Raspberry Loaf is a deliciously moist quick bread featuring 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 12 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 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 cups 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 (sifted)
  • ½ teaspoon vanilla extract
  • 6 teaspoon milk (preferably full fat but low / 0% fat ok)
  • 1 pinch salt

Instructions
 

Preparation

  • 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.
  • 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. 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 are fine.
  • Add the white chocolate and the raspberries (including any residual flour in the bowl), and mix briefly 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 and 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 for 5 minutes in the pan, then transfer onto a rack. Full cool before glazing.

Glaze

  • 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.
  • 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 baking, Dessert, Glazed White Chocolate Raspberry Loaf, quick bread, raspberries, Sweet
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