White Chocolate Raspberry Loaf

Why You’ll Love This Recipe

This loaf is incredibly soft and moist thanks to yogurt and melted butter, with sweet pockets of white chocolate and bursts of tangy raspberries in every slice. It’s simple to prepare, looks beautiful once sliced, and works perfectly as a breakfast treat, afternoon snack, or light dessert. A vanilla glaze adds a sweet finishing touch without overwhelming the flavours.

Ingredients

Wet Ingredients

125 g unsalted butter, melted
¾ cup caster (superfine) sugar
1 cup plain yogurt (preferably full-fat), at room temperature
2 large eggs, at room temperature
1 teaspoon vanilla extract
Zest of 1 lemon (optional but brightens the flavour)

Dry Ingredients

1¾ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt

Add-Ins

1½ cups raspberries (fresh or frozen; if frozen, keep them frozen until mixing)
2 teaspoons flour (to coat the raspberries)
½ cup white chocolate chips
Extra raspberries for decorating the top (optional)

Vanilla Glaze

1 cup icing sugar, sifted
½ teaspoon vanilla extract
6 teaspoons milk
Small pinch of salt

Instructions

1. Prepare the loaf pan and oven

Preheat the oven to 190°C / 375°F (or 170°C fan). Line a loaf pan with baking paper and lightly grease it.

2. Prep the raspberries

Toss the raspberries with 2 teaspoons of flour. This helps prevent them from sinking in the batter.

3. Make the batter

In a bowl, whisk the melted butter and sugar together until smooth. Add the yogurt, eggs, vanilla, and lemon zest, mixing until combined.
Sprinkle the flour, baking powder, baking soda, and salt over the wet mixture. Gently fold everything together until just combined — avoid overmixing.

4. Add the chocolate and berries

Fold in the white chocolate chips and the floured raspberries, mixing lightly so the berries stay intact.

5. Fill the loaf pan

Scoop the batter into the prepared pan and smooth the top. If you’d like, press a few extra raspberries gently into the surface.

6. Bake

Bake for 40 minutes, then cover loosely with foil to prevent over-browning. Continue baking for another 30–40 minutes or until a toothpick inserted into the centre comes out clean.

7. Cool

Allow the loaf to cool in the pan for 5 minutes, then transfer it to a rack to cool completely. Do not glaze while warm.

8. Make the glaze

Stir together the icing sugar, vanilla, milk, and salt until smooth and pourable. Drizzle over the cooled loaf and let it set before slicing.

Serving Suggestions

Serve at room temperature for the best soft texture.
Wonderful with tea, coffee, or as part of a brunch spread.
Add fresh berries on the side for a pretty presentation.

Storage

Keeps well for up to 5 days in the fridge.
For the best texture, bring slices to room temperature before eating.