Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Glazed White Chocolate Raspberry Loaf Recipe
This White Chocolate Raspberry Loaf is one in all my favorite fast breads as a result of it’s easy to make and rustically fairly! The raspberries add moisture that retains it contemporary for days, whereas the invisible white chocolate bits provides nice little pops of candy. A slice of this improves any day!
That is a type of recipes we confusingly name a “bread” or “loaf” however shouldn’t be truly a correct bread made with yeast. It’s truly simply cake baked within the type of a bread loaf, additionally referred to as “fast bread” in reference to the velocity with which they’re made (ie no yeast = no rise = quick to make!).
I’m a fan not solely due to ease of creating, but in addition as a result of they’re a lot extra transportable than tall layered truffles, straightforward to serve, and straightforward to eat with only a serviette and arms.
This White Chocolate Raspberry one can also be rustically fairly to have a look at (as most issues with raspberry are!), and I like that it’s not too candy, with solely 3/4 cup of sugar within the batter. However these with a candy tooth don’t really feel disadvantaged due to the glaze and little pockets of sweetness you get from the white chocolate chips.
It’s a traditional mixture actually, white chocolate and raspberry. It astounds me I don’t have extra examples on my web site!
This recipe is much like my traditional Blueberry Loaf, however is customized to be extra appropriate for raspberries which launch extra moisture than blueberries. In the event you’re excited by how and why it’s completely different, see the FAQ beneath!
1. RASPBERRIES AND WHITE CHOCOLATE
-
Raspberries – Contemporary is healthier however frozen continues to be nice. See beneath for contemporary vs frozen distinction on this recipe.
Different berries – Blackberries could be an acceptable substitute, or chopped strawberries although you received’t get good purple pops of color within the loaf such as you may anticipate. For blueberries, it’s higher to make use of my Blueberry Loaf recipe (the pores and skin holds the moisture in so the batter wants greater hydration than on this raspberry loaf).
-
White chocolate chips – I favor utilizing white chocolate chips for this loaf solely as a result of I really feel chopping up the good things is just a little wasted in a recipe like this. Additionally, comfort! However don’t let that cease you from utilizing an excellent high quality white chocolate block, if that’s what you like.
-
Flour – to coat the raspberries so that they don’t sink because it bakes. It actually does work (talking from expertise right here!)
As with most baked items, this loaf is marginally higher made with contemporary raspberries though I don’t hesitate to make use of frozen. Frozen raspberries chills the batter so it takes just a little longer to start out rising within the oven so the crumb is marginally much less springy. Nevertheless in no way compromised!
2. BATTER INGREDIENTS
WET INGREDIENTS:
-
Unsalted butter – I usually like to make use of a little bit of oil in fast breads like this because it makes the crumb good and moist in addition to extending the shelf life in comparison with utilizing butter. Nevertheless, the raspberries add nice moisture in to this loaf so I discovered oil truly made the crumb too damp. So butter it’s! Plus, we get the added bonus of beautiful butter flavour. 🙂
-
White sugar – Caster sugar / superfine sugar is healthier in the event you’ve received it because the grains are finer so it dissolves effortlessly. However common white sugar (granulated sugar) is okay too. Brown sugar shouldn’t be advisable, it should make the crumb too damp, I feel.
-
Yogurt – Plain unsweetened yogurt (common or Greek), a confirmed bakers’ trick to make truffles with beautiful moist crumbs, plus the acidity in yogurt is what prompts the baking soda on this loaf. Substitute with bitter cream (it too has acidity). You could possibly as a final resort substitute with 3/4 cup of milk however you’d must additionally add 1 teaspoon of white vinegar.
⚠️ Essential to deliver it to room temperature (ie take out of fridge round half-hour prior) so it’s not fridge-cold if you combine it into the batter. Why? As a result of this batter has butter in it and fridge-cold yogurt + melted butter = solidified butter bits within the batter = greasy cake that doesn’t rise!
-
Giant eggs – Additionally at room temperature, for a similar motive because the yogurt. Use massive eggs that are ~55 – 60g / 2 oz every (they arrive in cartons labelled “massive eggs”) at room temperature. See right here for what this implies, and a fast technique to de-chill fridge chilly eggs!
-
Vanilla extract – Higher flavour than imitation vanilla essence. I personally don’t use vanilla bean or vanilla bean paste in truffles, loafs, muffins and so on as a result of I feel it’s wasted. Reserve it for issues like Crème Brûlée and Flan Pâtissier!
-
Lemon zest (elective) – Only a tiny contact provides a touch of freshness that I really feel compliments the raspberry-vanilla flavour on this loaf. Nevertheless, it’s not important and I’ve made this loads of occasions with out!
DRY INGREDIENTS:
-
Flour – Simply plain white / all-purpose flour.
Different flours – Self elevating flour received’t work very effectively right here as truffles usually don’t rise almost in addition to mixing flour + baking powder contemporary. Whereas it ought to work with wholemeal flour (wholewheat flour), I feel the crumb won’t be fairly as gentle. I haven’t tried this with gluten-free flour.
-
Baking powder AND baking soda (aka bicarbonate soda) – Wherever potential, I favor to solely use one or the opposite (for ease) however typically for the very best outcome, I can’t keep away from utilizing each. It’s because they’ve completely different rising qualities in numerous batters. As a normal rule, baking soda is 3x stronger than baking powder, it requires an acidity to activate it and it makes issues color higher within the oven.
For this loaf, I discovered that utilizing simply baking powder didn’t make it rise fairly as effectively (it’s a thick batter) and the floor was as evenly colored as pictured. Nevertheless, I’d not hesitate to simply utilizing baking powder on this recipe, if that’s all I had. Instructions within the recipe notes.
-
Salt – Only a contact, to deliver out the opposite flavours within the cake. Commonplace baking apply as of late!
3. Vanilla glaze
Right here’s all you might want to make the glaze.
-
Icing sugar (powdered sugar) – Make sure you sift it to take away lumps. They’ll’t be blended out (you understand I’ve tried!).
-
Milk – Any sort of milk is okay right here – low fats, full fats, cow or non-cow.
Whenever you first begin mixing, it should appear to be there’s not sufficient. However hold mixing and abruptly it should miraculously remodel from a lumpy powdery mess right into a silky drippy glaze!
-
Vanilla – For flavour.
It is a very straightforward baking recipe, however the one tip I’ve to make sure success is to ensure your yogurt and eggs are at room temperature, not fridge chilly. In any other case it should make the melted butter solidify and also you’ll find yourself with little butter lumps all through the batter which ends up in a greasy loaf that doesn’t rise. I learnt this lesson the laborious approach in my early baking days!!
-
Toss the raspberries with the flour then put aside. If utilizing frozen raspberries, pop the bowl within the freezer so that they keep frozen till you’re prepared to combine them in. Why? As a result of frozen raspberries thaw shortly and can streak all through the batter if you combine it in.
-
Butter and sugar – Soften the butter in a heatproof mixing bowl (I take advantage of the microwave). Let it cool only for a couple of minutes (heat okay, scorching not okay). Then whisk within the sugar.
-
Remaining moist elements – Whisk within the remaining moist elements (yogurt, egg, vanilla).
-
Dry elements – Scatter the flour, baking powder, baking soda and salt throughout the floor (simpler to combine in in comparison with dumping it multi functional place). Then combine simply till the flour is totally included, then cease mixing. Over-mixing = robust cake. Some lumps within the batter is okay, they’ll bake out within the oven.
-
Raspberries & white chocolate – Add the white chocolate and raspberries. Stir solely till the raspberries are dispersed all through the batter, then cease mixing (see above about over-mixing).
⚠️ If utilizing frozen raspberries, you wish to work quick and minimise stirring as a result of frozen raspberries chills and subsequently thickens the batter in the event you depart it sitting round. This can have an effect on how effectively the loaf rises within the oven, as a result of it’s beginning with a colder batter so it takes longer to start out baking and rising correctly.
-
Further raspberries – Easy the floor (no have to be meticulously, it should clean out correctly within the oven). Then embellish the highest with further raspberries, if you’d like. (I need!).
-
Bake 75 to 80 minutes – Bake for 40 minutes in a 190°C/375°F (170°C fan-forced) oven. Loosely cowl with foil (to cease it from getting too brown). Then bake for an additional 35 minutes if utilizing contemporary raspberries, or 40 minutes if utilizing frozen. The loaf is prepared when a skewer inserted into the centre comes out clear with no uncooked batter smear.
-
Cool for five minutes within the loaf pan. Then use the paper overhang to raise it out onto a rack and totally cool earlier than glazing.
⚠️ In the event you glaze earlier than it’s totally cool, the glaze will simply soften and disappear into the loaf.
To serve, minimize thick slices and eat together with your arms. (Cutlery for that is approach above my pay grade.)
Don’t attempt to toast it, the glaze will soften and the raspberries will grow to be scorching little purple bombs that scorch your tongue.
As for shelf life, it’s greatest to maintain it within the fridge and it’ll keep contemporary for five days. Although as with most truffles, I extremely, extremely suggest consuming it at room temperature. It’s simply not as good when it’s fridge chilly – the crumb is drier and you may’t style the flavour as effectively.
I’ve visions of you slicing thick slices and having fun with this loaf with a cup of tea this weekend. Let’s make that come true!! 🙂 – Johnsat x
Ingredients
- 125 g/ 8 tbsp unsalted butter (1 US stick) (Note 1)
- 3/4 cup caster sugar (superfine sugar) (Note 2)
- 1 cup plain yogurt , at room temperature, full fat best (Note 3)
- 2 large eggs , at room temperature (~50-55g/2 oz each)
- 1 tsp vanilla extract
- 1 tsp lemon zest (not critical)
- 1 3/4 cup plain flour (all-purpose flour)
- 2 tsp baking powder
- 1/2 tsp baking soda (Note 4)
- 1/4 tsp cooking salt / kosher salt
- 1 1/2 cups raspberries , fresh or frozen (not thawed, see Note 5 tips)
- 2 tsp flour , prevents raspberries from sinking (Note 6)
- 1/2 cup white chocolate chips
- 6 – 8 raspberries (optional)
- 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
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.
Notes
1. Butter sub – 1/2 cup plain oil (like canola, grapeseed) can be substituted but the loaf crumb will be a little damper.
Conversion – 1 US butter stick = 115g , not 125g. But also, US cups = 226 ml not 250 ml like cups in the rest of the world. So actually, the difference is relative across the key ingredients which is why it works is 1 US stick or 125g of butter. 🙂
2. Sugar – Regular white sugar is fine too. Brown sugar is not recommended, it makes the crumb a little too damp.
3. Yogurt – Greek or regular plain is fine. Low fat will work but the shelf life will be a day or two shorter. Sour cream can also be used, but give it a good mix before using it to loosen it up.
4. Baking soda (bi-carb) – can be substituted with 1 1/2 tsp baking powder but baking soda works better, and particularly recommended if using frozen raspberries. See FAQ section above.
5. Frozen raspberries – Don’t let them thaw as they will streak in the batter. Toss in flour and pop it back into the freezer so they are frozen when mixing through the batter (they thaw quickly).
6. Loaf pan size – Other sizes can be used, the loaf shape will just differ. If using a larger loaf pan, it will cook faster so start checking for doneness earlier.
Storage – Stays fresh 5 days in the fridge. Always enjoy at room temperature!
Nutrition per slice, assuming 10 thick slices!
Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @PenciDesign.
