A tender, moist quick bread featuring tart fresh raspberries and creamy white chocolate chips with an elegant swirl pattern that makes every slice a beautiful treat.
Recipe Details
Ingredients
- 300g all-purpose flour
- 10g baking powder
- 6g fine sea salt
- 115g unsalted butter, melted and cooled slightly
- 200g granulated sugar
- 2 large large eggs, room temperature
- 10ml pure vanilla extract
- 240ml whole milk, room temperature
- 150g fresh raspberries
- 150g white chocolate chips
- 15g all-purpose flour, for coating berries and chips
- 90g seedless raspberry jam
- 60g cream cheese, softened
- 30g powdered sugar
Instructions
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Preheat your oven to 175°C (350°F). Grease a 23x13cm (9x5 inch) loaf pan with butter and lightly flour, tapping out excess. Line with parchment paper for easy removal.
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In a medium bowl, whisk together 300g all-purpose flour, 10g baking powder, and 6g fine sea salt. Set aside.
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In a small bowl, toss 150g fresh raspberries and 150g white chocolate chips with 15g all-purpose flour until evenly coated. This prevents them from sinking during baking.
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In a large mixing bowl, whisk together {melted_butter} and 200g granulated sugar until well combined. Add 2 large large eggs one at a time, whisking well after each addition. Stir in 10ml pure vanilla extract.
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Alternately add the flour mixture and 240ml whole milk to the butter mixture, beginning and ending with flour. Mix just until combined - don't overmix or the bread will be tough.
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Gently fold in the flour-coated 150g fresh raspberries and 150g white chocolate chips, being careful not to break the berries.
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For the swirl, mix 90g seedless raspberry jam, 60g cream cheese, and 30g powdered sugar in a small bowl until smooth and well combined.
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Pour half the batter into the prepared loaf pan and spread evenly. Drop spoonfuls of the raspberry cream mixture over the batter. Pour remaining batter on top and spread gently.
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Using a knife, create swirl patterns by gently drawing it through the batter in a figure-8 motion. Don't over-swirl or the pattern will disappear.
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Bake for 60-65 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. If the top browns too quickly, tent with aluminum foil.
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Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely before slicing. This bread tastes even better the next day as flavors meld.
Tips
Berry Selection: Use fresh raspberries for best results, but frozen (not thawed) raspberries work in a pinch. Avoid overly soft or mushy berries that will break apart and make the batter pink.
Room Temperature Ingredients: Ensure eggs and milk are at room temperature for better mixing and a more tender crumb. Quick tip: place eggs in warm water for 5 minutes to bring to temperature.
Proper Mixing Technique: Mix just until ingredients are combined to avoid developing gluten, which creates a tough texture. A few lumps are perfectly fine.
Testing for Doneness: The bread is done when a toothpick comes out with a few moist crumbs - completely clean means overbaked. The top should spring back lightly when touched.
Storage Solutions: Wrap cooled bread tightly in plastic wrap and store at room temperature for up to 4 days, or freeze for up to 3 months. Slice before freezing for easy individual servings.
Flavor Variations: Try blueberries with lemon zest, or blackberries with dark chocolate chips. The base recipe is adaptable to many fruit and chocolate combinations.
Professional Swirl: For clean swirl lines, warm the jam slightly to make it easier to spread and swirl through the batter without tearing.