This Gluten Free Raspberry Jam Loaf is one of those cozy, homey bakes that feels perfect for any day of the week. It’s soft, tender, and lightly sweet — with a beautiful ribbon of raspberry jam baked right through the centre. The jam melts into the loaf as it bakes, giving you a pop of berry flavour in every bite.
And because raspberry and white chocolate are a match made in dessert heaven, the loaf gets finished with a smooth, creamy white chocolate icing that takes it from simple to irresistible. It’s the perfect balance of fruity, sweet, and slightly decadent without being overly heavy.
Whether you’re enjoying a slice with your morning coffee, serving it as an afternoon snack, or gifting it to a friend, this gluten free jam loaf is easy to make and even easier to love.
What are the flavours you can use?
If you have been following along, I grow raspberries in my backyard. I grow way too many to eat or bake fresh, so I wash them, vacuum seal them in bags and toss them in the freezer. That way throughout the winter I can pull them out to use how I see fit. For this loaf, I made my seedless raspberry jam to put in the middle. However this would also be delicious with strawberry jam, blueberry jam, or any other jam. The striking colours help to give you the striking look when you cut into it. Also, you do not have to make your own jam, any store bought jam will do as well.
ingredients
- Raspberry Jam
- Gluten Free Flour: Either Bob’s Red Mill 1-1 Gluten Free Flour or Ardent Mills Gluten Free Flour
- Butter
- Sugar
- Sour Cream (or yogurt, whatever you have on hand)
- Eggs
- Vanilla
- Lemon Zest
- Baking Powder
- Baking Soda
- Salt
Tools
- Loaf Pan
Storing
Store the loaf covered at room temperature for 2–3 days. If your kitchen is warm, keep it in the fridge for up to 5 days— just bring it to room temperature before serving for the best texture.
To freeze:
- Wrap slices or the whole loaf tightly in plastic wrap.
- Place in a freezer-safe bag or container.
- Freeze for up to 2 months.
Thaw at room temperature, then add a fresh drizzle of white chocolate icing if you want it extra pretty.
Gluten Free Raspberry Jam Loaf
Ingredients
- 125 Grams Butter
- 150 Grams Sugar
- 250 Grams Sour Cream
- 2 Eggs
- 3 Grams Vanilla
- 3 Grams Lemon Zest
- 260 Grams Bob’s Red Mill 1-1 Gluten Free Flour
- 10 Grams Baking Powder
- 3 Grams Baking Soda
- 1 Gram Salt
- 50 Grams White Chocolate
- 400 Grams Raspberry Jam
Instructions
- Preheat the oven to 375F. Line the loaf pan parchment paper.
- Put the butter in a glass bowl, and microwave until melted.125 Grams Butter
- Once it is melted, whisk in sugar until fully incorporated.150 Grams Sugar
- Whisk in sour cream, eggs, vanilla and lemon zest.250 Grams Sour Cream, 2 Eggs, 3 Grams Vanilla, 3 Grams Lemon Zest
- Add in the dry ingredients and using a spatula, mix until just combined.260 Grams Bob’s Red Mill 1-1 Gluten Free Flour, 10 Grams Baking Powder, 3 Grams Baking Soda, 1 Gram Salt
- Add in half of the mixture into the loaf pan. Then add all the raspberry jam and ensure an even layer. Then cover the jam with the rest of the batter.400 Grams Raspberry Jam
- Bake for 40 minutes. Then cover it with foil and continue baking for 20 minutes. Insert a toothpick until it comes out clean with a couple crumbs.
- Remove it from the oven and let it cool in the pan for 15 minutes. Then remove it from the pan and remove the parchment paper and place it on a wire rack. Leave to fully cool.
- While that is cooling, Melt the white chocolate in the microwave and let sit until the loaf is cool.50 Grams White Chocolate
- Once the loaf is cool, spoon the white chocolate onto the loaf in an even layer. Let the loaf sit to harden the chocolate. Once the chocolate is hardened, cut it in slices and enjoy!
Did you make this recipe?
Lovely. Now let me know how you liked it and how easy it was to bake. Tag @laurabakesglutenfree on Instagram and hashtag it #laurabakesglutenfree.
While I have you here, may I suggest few you try next:
Until next time. Keep following and commenting. Join me on Instagram, where I will be revealing my secret tips and tricks! Yes, that’s right!
