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White Chocolate Raspberry Loaf

White Chocolate Raspberry Loaf
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The White Chocolate Raspberry Loaf is a moist and tender baked treat that perfectly balances the creamy sweetness of white chocolate with the bright, tart flavor of fresh raspberries. This elegant yet easy-to-make loaf offers a delightful contrast of flavors and textures, making it ideal for breakfast, snacks, or dessert. Its vivid red berries and luscious white chocolate make it as visually stunning as it is delicious.

Ingredients

Scale

Dry Ingredients

  • 1 ¾ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt

Wet Ingredients

  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup sour cream or yogurt (optional but recommended)

Add-ins

  • 1 cup white chocolate chips or chopped white chocolate
  • 1 cup fresh raspberries

Instructions

  1. Prepare Your Ingredients: Gather all ingredients, wash the raspberries gently, and preheat your oven to 350°F (175°C). Grease and optionally line a 9×5 inch loaf pan with parchment paper.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents.
  3. Cream Butter and Sugar: Using an electric mixer, beat the softened butter and granulated sugar together until light and fluffy, incorporating air for a tender crumb.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time until fully combined, then mix in the vanilla extract to build a smooth, cohesive batter base.
  5. Combine Wet and Dry Ingredients: Alternately add the flour mixture and sour cream (or yogurt) to the butter mixture, beginning and ending with the flour mixture. Mix gently to avoid overworking the batter and to ensure moistness.
  6. Fold in White Chocolate and Raspberries: Carefully fold in the chopped white chocolate and fresh raspberries, taking care not to crush the berries or melt the chocolate.
  7. Bake: Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool and Serve: Allow the loaf to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Serve slightly warm or at room temperature for best flavor.

Notes

  • Use fresh raspberries to avoid excess moisture that can make the loaf soggy.
  • Do not overmix the batter; fold ingredients gently to maintain a light texture.
  • Ensure all ingredients are at room temperature for better mixing and consistency.
  • Line your loaf pan with parchment paper to easily remove the loaf without damage.
  • Start checking for doneness about 10 minutes before the minimum baking time as oven temperatures vary.
  • Lightly coat raspberries in flour before folding into batter to prevent sinking.

Nutrition

Keywords: white chocolate, raspberry, loaf, dessert, baking, moist cake, easy dessert, raspberry loaf

Find it online: https://sophiemelody.com/white-chocolate-raspberry-loaf/