Raspberry, Hazelnut and White Choc Loaf


Prep – 5 minutes Cooking Time – 1 hour

I am a huge fan of banana bread! In fact I reckon it is without doubt my favourite sort of cake. Can you call it a cake? The other day while flicking through a recipe book at my mother in law’s I spotted a Raspberry Bread recipe. I thought to my self ‘how clever, why didn’t I think of that’. I have been thinking about it all weekend… So now I take your Raspberry Bread and raise you… White Chocolate, Hazelnut and Raspberry…


120g Hazelnuts

110g Raw Sugar

200g Plain Flour

2 tsp Baking Powder

1/2 tsp Vanilla Extract

3 Eggs

120g Soft Butter

100g Milk

100g Frozen (or Fresh) Raspberries

140g White Choc Chips


  1. Pre-Heat oven to 180 degrees.
  2. Add Hazelnuts and raw sugar to the TM bowl and Mill on speed 8 for 10 seconds.
  3. Add remaining ingredients EXCEPT the White Chocolate and Raspberries, mix to combine on speed 7 for 30 Seconds.  
  4. Once you are happy with the texture of the batter and that all ingredients are well combined add the Raspberries and White Choc chips. Mix to combine on reverse + Speed 3 for 20 seconds.
  5. Place mixture into a greased loaf tin and cook in the pre heated oven for 45 minutes to 1 hour. You will need to use a knife to check that the mixture is cooked through.
  6. Serve in slices and it is yummy with some fresh butter spread on it.
  • I have used the loaf tin for this but I am sure that this would work well in a round tin with a yummy butter cream icing and fresh raspberries. You would have to adjust the cooking time if you were to try this.
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