Glazed White Chocolate Raspberry Loaf: A Sweet and Tangy Delight in Every Bite

Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
Mix Dry Ingredients:

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Make the Batter:

In a large mixing bowl, beat the softened butter and sugar together with an electric mixer until light and fluffy, about 3 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the sour cream and milk. Start and finish with the dry ingredients. Mix until just combined—be careful not to overmix.
Add the Raspberries and White Chocolate:

Gently fold the raspberries and white chocolate chips into the batter using a spatula. Be careful not to crush the raspberries too much.
Bake the Loaf:

Pour the batter into the prepared loaf pan and spread it evenly. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Remove from the oven and let the loaf cool in the pan for 10 minutes. Then, transfer the loaf to a wire rack to cool completely.
Make the Glaze:

While the loaf cools, make the white chocolate glaze. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
Place the white chocolate chips in a heatproof bowl, and pour the hot cream over them. Let it sit for 1-2 minutes, then stir until the white chocolate is fully melted and smooth.
Drizzle the glaze over the cooled loaf, allowing it to set for a few minutes before serving.
Serve:

Once the glaze has hardened slightly, slice and serve the loaf. Enjoy the perfect combination of sweet white chocolate and tart raspberries in every bite!
Serving and Storage Tips: