Imagine sinking your teeth into a moist, luxurious loaf that perfectly balances the creamy sweetness of white chocolate with the vibrant, tangy burst of fresh raspberries. This isn't just another ordinary baked treat - it's a culinary masterpiece that transforms simple ingredients into a show-stopping dessert that will have everyone begging for your recipe. Whether you're a baking novice or a seasoned pro, this White Chocolate Raspberry Loaf promises to elevate your home baking game and impress even the most discerning food critics.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 65 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 cup white chocolate chips
- 1 cup fresh raspberries
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or line with parchment paper, ensuring complete coverage to prevent sticking.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until thoroughly combined and set aside.
- In a large mixing bowl, cream the softened unsalted butter and granulated sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract until fully incorporated.
- Gradually fold the dry flour mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix the batter.
- Gently fold in 3/4 cup of white chocolate chips into the batter, distributing them evenly.
- Carefully fold in half of the fresh raspberries, taking care not to crush them completely.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Sprinkle the remaining white chocolate chips and raspberries on top.
- Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from oven and let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, slice and serve. Optional: dust with powdered sugar or drizzle with a white chocolate glaze for extra indulgence.
Tips
- Temperature Matters: Ensure your butter and eggs are at room temperature for smoother mixing and better incorporation of ingredients.
- Don't Overmix: Gently fold dry ingredients into wet ingredients to maintain a tender crumb. Overmixing can lead to a tough, dense loaf.
- Raspberry Protection: Toss raspberries in a light dusting of flour before adding to the batter to prevent them from sinking.
- Even Baking: Rotate the pan halfway through baking to ensure uniform browning and cooking.
- Moisture Check: Use the toothpick test - a few moist crumbs are perfect, but no wet batter should remain.
- Cooling is Crucial: Allow the loaf to cool completely before slicing to prevent crumbling and help set the structure.
- Storage Tip: Wrap the cooled loaf in plastic wrap or store in an airtight container to maintain freshness for up to 3 days.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 40g
Protein: 5g
Fat: 20g
Saturated Fat: 12g
Cholesterol: 75mg
