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?
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?
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?
Why is the bread dense?
Why isn’t the bread baked in the center? The outside edges are done, but the center is undercooked.
1. Increase the flour by 1/4-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.
Don’t forget to check out our White Chocolate and Raspberry Cake Loaf web story!
- 2 ¼ Cups (270 g) All-purpose Flour Plus 1 Tablespoon, divided
- 1 Tablespoon Baking Powder
- ½ Teaspoon Salt
- 1 Cup (198 g) Granulated Sugar
- 3 Eggs
- 1 ½ Cups (340 g) Milk
- 6 Tablespoons Oil, neutral tasting (canola, vegetable, etc.)
- 1 Tablespoon Vanilla
- 1 ½ Cups (180 g) Fresh Raspberries, rinsed and well dried
- 2 Ounces (56 g) White Baking Chocolate, finely chopped
- ¼ Cup (56 g) Heavy Cream
- 2 Ounces (56 g) White 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.
- In a large bowl whisk together the flour, baking powder, and salt. Set aside.
- In a separate bowl, whisk together the sugar, eggs, milk, oil, and vanilla.
- 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.
- 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.
- Slice and serve. Store leftovers in the refrigerator for up to 3 days.
*The calories and nutrition information are an estimation and meant to be used only as a guideline.
*Please see the post for tips and answers to frequently asked questions.
*The white chocolate glaze is optional, and can be omitted.
*To make a thicker glaze, double the chocolate.
*We do not recommend using frozen raspberries. They do not hold their shape well when thawed and will get soft and mushy.
*This recipe makes enough to divide into 3 mini loaves. The cook time needs to be adjusted.
*To help the bottom of the loaf from over browning, place the loaf pan on baking sheet while baking.
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Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 251Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 57mgSodium: 277mgCarbohydrates: 25gFiber: 2gSugar: 2gProtein: 6g
*The calories are an estimate and are based on the ingredients and serving size listed. The calories can vary depending on the brand of product purchased.