This Glazed White Chocolate Raspberry Loaf is made with oil and sour cream, which makes it beyond light and moist! The combination of raspberries and white chocolate chip is absolutely delicious. The 2-ingredient glaze just takes this loaf up a level! You are going to love it!Â
Ingredients in Glazed White Chocolate Raspberry Loaf
- Oil: This recipe calls for a neutral oil like canola or vegetable oil. Using oil over butter in this recipe keeps the loaf super moist.
- Granulated Sugar: Use regular granulated white sugar.
- Eggs: Use large room temperature eggs for this recipe.
- Sour Cream: The recipe uses full-fat sour cream.
- Vanilla Extract: Do not use imitation vanilla. Use pure vanilla extract for the best flavor.
- All-purpose Flour: Make sure to use the spoon-and-level method to ensure the proper amount of flour is used. Adding too much flour will lead to a dense and dry loaf.
- Baking Powder: Baking powder gives the loaf the perfect rise and texture.
- Baking Soda: Used in conjunction with baking powder for the perfect loaf texture.
- Salt: Balances the flavor of the loaf
- Raspberries: You can use either fresh or frozen raspberries for this recipe.
- White Chocolate Chips: White chocolate chips is the perfect pairing with the raspberries.
- Powdered Sugar: Make sure there are no lumps. Sift if needed.
- Milk: To make the glaze you can use milk or cream.
Coating the Raspberries
Coating the raspberries in a few tablespoons of the dry mixture prevents them from sinking to the bottom of the loaf.Â
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Glazed White Chocolate Raspberry Loaf
Course: Dessert, BreakfastDifficulty: Easy8
servings20
minutes55
minutesThis perfectly moist Glazed White Chocolate Raspberry Loaf is loaded with raspberries and white chocolate chips and is topped with a 2-ingredient glaze.
Ingredients
1/2 cup oil
1 cup granulated sugar
3 large eggs
1 cup full-fat sour cream
1 tsp vanilla extract
1 3/4 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cup fresh or frozen raspberries
1 cup white chocolate chips
Directions
- Preheat oven to 350 degrees. Grease and line a loaf pan with parchment paper. Set aside.
- Using a stand mixer, beat together oil and sugar. Add in eggs, sour cream, and vanilla extract. Beat until fully combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Add dry ingredients to the mixer, leaving a few tablespoons of dry mixture aside to toss with raspberries. Beat until just combined. Stir in coated raspberries and the white chocolate chips.
- Pour batter into prepared pan. Bake for 50 minutes to 1 hour.
- Allow to cool for 15 minutes in pan before transferring to a wire rack to cool completely.
- To make the glaze, whisk together powdered sugar and milk. Drizzle glaze over cooled loaf.
- Store at room temperature for up to 3 days.