BakingEasyJolene and Lil's FamilykitchenMother's DayRecipesSpringSummer

Raspberry & White Chocolate Chip Loaf

50-60mins Cook
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There’s something so special about baking together as a family, and this Raspberry & White Chocolate Chip Loaf is the perfect recipe to bring everyone into the kitchen. From cracking eggs and whisking ingredients to folding in juicy raspberries and sweet white chocolate chips, little bakers will love getting hands-on and creating something delicious from scratch.

This recipe is simple, fun, and full of lovely learning moments for children. Along the way, they’ll practise measuring ingredients, mixing batter, following step-by-step instructions, and building confidence in the kitchen all while having lots of fun together.

The finished loaf is soft, sweet, and bursting with fruity raspberry flavour, making it perfect for lunchboxes, after-school treats, picnics, or sharing with family and friends. And of course, it’s also absolutely lovely enjoyed with a sneaky slice and a hot cup of coffee for Mum once the kids are finally in bed! Shhh

Made using quality Gem ingredients, this is one of those comforting bakes the whole family will want to make again and again.

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Raspberry & White Chocolate Chip Loaf

Raspberry & White Chocolate Chip Loaf

katrina
prep time
15 mins
cooking time
50-60mins
servings
12
total time
1hr 15 mins

Equipment

  • 2 mixing bowls

  • Measuring jug

  • Weighing scales

  • Wooden spoon or whisk

  • Spatula

  • 2lb loaf tin

  • Baking parchment or loaf tin liner

  • Cooling rack

  • Small bowl for melting chocolate

Ingredients

  • For the Loaf:

  • 250g Gem Self-Raising Flour

  • A pinch of salt

  • 180g Gem Caster Sugar

  • 3 medium eggs

  • 150ml neutral oil

  • 120ml milk or buttermilk

  • 1 tsp vanilla essence

  • 100g fresh or frozen raspberries

  • 100g Gem white chocolate chips

  • For the Topping:

  • 100g melted white chocolate

  • Fresh raspberries for decorating

Instructions

1
Preheat the oven 170c fan Grease and line a 2lb loaf tin with baking parchment.
2
In a large bowl, mix together the flour, salt, and caster sugar.
3
In a separate bowl or jug, whisk together the eggs, oil, milk (or buttermilk), and vanilla essence.
4
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix.
5
Fold in the raspberries and white chocolate chips using a spatula.
6
Pour the batter into the prepared loaf tin and smooth the top.
7
Bake for 50–60 minutes, or until the loaf is golden and a skewer inserted into the centre comes out clean.
8
Leave the loaf to cool in the tin for 10–15 minutes before transferring to a cooling rack.
9
Once cooled, drizzle over the melted white chocolate and decorate with fresh raspberries.
10
Slice and enjoy!

Notes

If using frozen raspberries, add them straight from the freezer to stop the colour bleeding too much into the cake batter.

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