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–+ servings
raspberry white chocolate loaf cake cut so you can see inside.

Raspberry White Chocolate Loaf Cake

Brooke Homec
Raspberry white chocolate loaf cake is a moist and tender loaf cake filled with tart fresh raspberries and bits of sweet white chocolate. Topped with a sweet white chocolate glaze.
5 from 15 votes
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Prep Time 15 minutes
Cook Time 1 hour 55 minutes
Resting Time 30 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12
Calories 321 kcal

Ingredients
 

Bread:

  • 1½ cups (210 g) all-purpose flour
  • 1 cup (200 g) granulated sugar
  • 1½ teaspoon (1.5 teaspoon) baking powder
  • ½ teaspoon (0.5 teaspoon) salt
  • ½ cup (112 g) oil I used coconut
  • ¾ cup (150 g) buttermilk, or greek yogurt room temp
  • 2 large eggs room temp
  • 1 teaspoon vanilla extract
  • ½ teaspoon (0.5 teaspoon) almond extract
  • ½ cup (90 g) white chocolate chunks
  • 4 ounces (113.4 g) fresh raspberries
  • 1 teaspoon flour toss with raspberries

Glaze:

  • ½ cup (90 g) white chocolate chips or bar chopped
  • 1-2 tablespoon (1 tablespoon) milk
  • ¼ cup (30 g) powdered sugar

Instructions
 

  • Preheat the oven to 350 F. Grease an 8-½-inch by 4-inch loaf pan with non-stick cooking spray. Set aside.
  • In a large bowl, combine the flour, sugar, baking powder and salt. Set aside.
  • In a medium bowl whisk together oil, buttermilk, eggs, vanilla and almond extract.
  • Pour wet ingredients into dry ingredients and mix until just combined.
  • Toss raspberries in 1 teaspoon flour. Carefully fold raspberries and white chocolate into batter.
  • Pour batter into prepared loaf pan and top with a few more raspberries if desired. Bake the loaf until golden brown and a toothpick inserted into the center comes out clean, about 55-60 minutes. Remove from the oven. When the loaf has sat for about 15 minutes, transfer to a cooling rack to cool completely.
  • In a small microwave safe bowl, place white chocolate with 1 tablespoon of milk. Microwave on high for 30 seconds, and then 15 second intervals after, until chocolate is completely melted. Stir in powdered sugar and a little more milk if needed for desired consistency. Pour over cooled loaf cake. Let the glaze set for 15 minutes before serving.

Notes

Any berries could be subbed in if you prefer.
Store bread in an air tight container to keep fresh.
Bread freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.
If making into muffins instead, bake for about 18-20 minutes, or until a toothpick inserted in the center comes out clean.

Nutrition

Calories: 321kcalCarbohydrates: 42gProtein: 4gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 35mgSodium: 199mgPotassium: 111mgFiber: 1gSugar: 29gVitamin A: 62IUVitamin C: 3mgCalcium: 88mgIron: 1mg
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