White Chocolate and Raspberry Loaf Cake is a dense, moist, quick bread full of fresh raspberries and white chocolate, then drizzled with a sweet glaze.
Baking is one of my absolute favorite things to do year round, but that is especially true around the holidays. I tend to go into baking overdrive, kind of like I did with this cranberry cheesecake and gingerbread Bundt cake. This white chocolate raspberry loaf has been on my list for weeks, but it keeps getting skipped over for other recipes like cheddar chive scones, olive bread, and sourdough sandwich bread.
The last time we baked something sweet-ish was in early September. That was the pumpkin oatmeal muffins recipe. Before that was the sourdough cinnamon rolls, so it's time for another dessert recipe. Keep an eye out for our red velvet cake around Valentine's Day!
How to Make White Chocolate and Raspberry Loaf Cake:
This recipe is really easy but does have several steps. Start by preheating the oven and greasing a 9 x 5-inch loaf pan. If possible, line the loaf pan with parchment paper, so it's easier to remove the bread after it bakes.
Next, in a small bowl, toss the fresh raspberries in 1 tablespoon of flour. Set aside.
Grab a large mixing bowl, and whisk together the flour, baking powder, and salt. I recommend sifting the ingredients to remove any lumps. Set aside.
In a separate bowl, whisk together the sugar, eggs, milk, oil, and vanilla. Add the wet ingredients into the bowl with the dry ingredients. Whisk together until just combined. Gently fold in the raspberries and white chocolate.
Transfer the batter to the prepared loaf pan, and bake for 50 to 55 minutes or until a toothpick inserted in the center comes out clean. While the bread bakes, make the glaze. Heat the heavy cream in the microwave or on the stove top just until it steeps. Don't allow it to boil.
Pour the hot heavy cream over the white chocolate. Let it set for several seconds, then stir until smooth. After the white chocolate and raspberry loaf cake finishes baking, allow it to cool in pan for 10 to 15 minutes.
If you didn't use parchment paper, carefully run a knife around the edge to loosen. Transfer the bread to a wire rack, and cool completely before adding the glaze and slicing.
Can you use frozen raspberries in place of fresh raspberries?
Fresh raspberries are best for this recipe. Frozen raspberries don’t hold their shape and get mushy after they’re thawed and baked. Therefore, we don’t recommend using frozen berries.
If you decide to substitute fresh raspberries with frozen raspberries, it may change the outcome of the recipe.
Can you use white chocolate chips instead of white baking chocolate?
We haven’t tried this recipe with chocolate chips. However, white chocolate chips are commonly made with high amounts of palm oil which could change the texture of the bread.
They may work fine, but it’s possible they’ll add additional oil to the recipe. Substitute with caution.
Can you make this recipe into 3 small loaves?
We haven’t tested this recipe in mini loaf pans, but there should be plenty of batter to divide it among smaller pans. The cook time may need to be adjusted.
Why is the bread dense?
This bread is supposed to be dense and moist. It shouldn’t be light, fluffy, and cake-like. We made it dense to hold up to the fresh fruit.
Why isn’t the bread baked in the center? The outside edges are done, but the center is undercooked.
1. Increase the flour by ¼-cup.
2. Decrease the raspberries to 1-cup.
3. Increase the cook time (but cover the bread with an aluminum foil tent to keep it from burning on top).
4. If you increase the cook time, place the pan on a sheet pan to keep the bottom from getting too dark.
Recipe Card with Ingredient Amounts and Instructions
- 2 ¼ cups plus 1 tablespoon (270 g) all-purpose flour, divided
- 1 ½ cups (180 g) raspberries, fresh, rinsed and well dried
- 1 tablespoon(s) baking powder
- ½ tsp. kosher salt
- 1 cup (198 g) granulated sugar
- 3 (150 g) large eggs
- 1 ½ cups (340 g) whole milk
- 6 tablespoon(s) cooking oil, neutral tasting (canola, vegetable, etc.)
- 1 tablespoon(s) pure vanilla extract
- 2 ounces (56 g) white baking chocolate, finely chopped
- ¼ cup (56 ml) heavy cream
- 2 ounces (56 ml) white baking chocolate, finely chopped
- Preheat the oven to 350°F, and grease a 9 x 5 - inch loaf pan. In a small bowl, gently toss the raspberries in 1 tablespoon of flour. Set aside.1 ½ cups (180 g) raspberries
- In a large bowl whisk together the flour, baking powder, and salt. Set aside.1 tablespoon(s) baking powder½ tsp. kosher salt
- In a separate bowl, whisk together the sugar, eggs, milk, oil, and vanilla.1 cup (198 g) granulated sugar3 (150 g) large eggs1 ½ cups (340 g) whole milk6 tablespoon(s) cooking oil1 tablespoon(s) pure vanilla extract
- Pour the wet ingredients into the dry ingredients, and mix until just combined and no dry flour patches remain. Gently fold in the raspberries and white baking chocolate. Transfer the batter to the prepared loaf pan.2 ounces (56 g) white baking chocolate
- Bake for 50 to 55 minutes or until a knife inserted in the center comes out clean. If the bread begins to brown too quickly, cover loosely with an aluminum foil tent. Allow the loaf to cool in the pan for 10 to 15 minutes before transferring to a wire rack to cool completely. While the bread cools, make the chocolate glaze.
- Heat the heavy cream in a saucepan over low heat until it begins to steam but not boil. Pour it over the white chocolate, and stir until the chocolate is melted and smooth. Drizzle the glaze over the cooled bread.¼ cup (56 ml) heavy cream2 ounces (56 ml) white baking chocolate
- Slice and serve. Store leftovers in the refrigerator for up to 3 days.