Craving a slice of heaven? This white chocolate raspberry loaf is the perfect treat, balancing sweet white chocolate with tangy bursts of fresh raspberries.
Even if you're a novice baker with a history of kitchen mishaps, you can master this delicious recipe and learn the secret to perfectly suspended berries.
Key Ingredients
Let's plunge into the heart of this white chocolate raspberry loaf—the key ingredients that will make it sing! We're talkin' flour, sugar, and the good stuff.
You'll require 1 1/2 cups of all-purpose flour—that's the base of our loaf. Throw in 3/4 cup of granulated sugar to sweeten the deal! And 1/2 cup of unsalted butter. Make sure it's softened, or you'll have a bad time.
Next up: white chocolate chips—1 cup for that melty goodness! Don't skimp! For a tangy twist that makes it pop, you'll need 1 cup of fresh raspberries—don't use old berries!
A teaspoon of vanilla extract adds warmth, and speaking of warmth, 1/2 teaspoon of baking powder gives it a lift. We also need two large eggs—no shell bits, please! Also, a pinch'a salt!
Step-by-Step Instructions
Okay, I'm ready to get this loaf baking! First, I'm going to cream together 1/2 cup of softened butter with 3/4 cup of sugar until it gets nice and fluffy—like a cloud you can eat!
Next, I'll beat in two large eggs, one at a time—mix well after each, okay? Then, I'll stir in 1 teaspoon of vanilla extract. Don't skip this step; it makes everything taste better!
In a separate bowl, I'll whisk 1 1/2 cups of all-purpose flour, 1 1/2 teaspoons of baking powder, and 1/4 teaspoon of salt. Now, I'll gradually add the dry ingredients to the wet ingredients, mixing until just combined—no overmixing!
Finally, I'll gently fold in 1/2 cup of white chocolate chips and 1 cup of fresh raspberries. Pour the batter into a greased 9×5 inch loaf pan. I'm now baking it at 350°F (175°C) for 50–60 minutes, or until a toothpick comes out clean.
Tips for the Best Loaf
Since this white chocolate raspberry loaf is yummy, I want to share my secrets to making it superb! First, don't overmix the batter! Overmixing develops the gluten too much – and turns it tough.
Use room-temperature ingredients. Why? They'll blend together more evenly, creating a smooth batter. Use good quality white chocolate —trust me, you'll appreciate it! I like using around 4 ounces, chopped.
Don't skip the parchment paper lining! It makes removing the loaf super easy. No one wants half their loaf stuck to the pan! Also, gently fold in your raspberries. Frozen or fresh, your choice; however, avoid mashing 'em or it'll affect the dough.
Finally, let it cool completely before slicing. I know, it's hard, but patience pays off! These tips'll enhance your loaf every time!
Serving Suggestions
Once you've baked this loaf, serving it up is where the fun really begins! I like to wait until it's completely cool before slicing – patience is key, even though it's tempting to dive right in!
For a simple treat, slice the loaf about 1/2-inch thick. It's perfect on its own with a cup of tea or coffee. Seriously!
Want to get a little fancy? Toast a slice and spread it with some softened cream cheese or even a dollop of raspberry jam. Trust me, that takes it to the next level!
If you are feeling ambitious, you need to try warm slices for dessert with a scoop of vanilla ice cream and a sprinkle of fresh raspberries. This will be the best dessert–guaranteed!
I think the best way to serve it–sliced, shared with friends, and enjoyed with lots of laughter!
Short Recipe Version
Prep Time: 15 minutes
Cook Time: 50-60 minutes
Serving Size: 12 slices
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips
- 1 cup fresh or frozen raspberries
Instructions:
- Preheat oven to 350°F (175°C). Grease and flour a loaf pan.
- Whisk together flour, baking soda, and salt.
- Cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in sour cream and vanilla.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Gently fold in white chocolate chips and raspberries.
- Pour batter into prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in pan for 10 minutes before transferring to a wire rack to cool completely before slicing.
Nutrition Information (per serving, estimated):
- Calories: 250
- Fat: 14g
- Saturated Fat: 8g
- Cholesterol: 45mg
- Sodium: 150mg
- Carbohydrates: 30g
- Sugar: 18g
- Protein: 3g