If you love the combination of chocolate and raspberry, then you should try this chocolate raspberry bread recipe! I love that it is not too sweet, yet satisfies my chocolate craving. Also, it’s not hard to make, which is always a plus!
This recipe is from a time a few years ago when I made lots of pastries for a coffee shop. I tried to come up with a lot of varieties of breads, muffins, and cookies. Though it takes about an hour to bake, this bread takes no time to throw together.
You need raspberry spreadable fruit. You’ll find it in the jelly and jam area of your grocery store. If the seeds bother you, be sure to get the seedless kind.
You’ll need:
- 1 c chocolate chips
- 4 T butter
- 2 c all purpose flour
- 1/2 c sugar
- 1 t baking soda
- 1/4 t salt
- 1/2 t baking powder
- 1 c walnuts, toasted and chopped
- 2 eggs
- 3/4 c milk
- 1/2-3/4 c spreadable raspberry fruit
- 1 t vanilla extract
Preheat oven to 350. Spray 9×5 inch loaf pan. Melt the chocolate chips and butter over medium low heat in small saucepan. Stir this mixture often because it can burn pretty easily. Set this mixture aside. Now toast the walnuts in the oven for 7-10 minutes. Next, whisk together the flour, sugar, baking soda, salt and baking powder. Whisking these dry ingredients together is similar to sifting. It will take care of any clumps, and it will add some air to the flour, which helps whatever you are baking to be lighter and fluffier.
Next, add the walnuts to the flour and mix together. In a separate bowl, lightly beat the eggs with a wire whisk. Then add the milk, raspberry and vanilla and beat until well blended. Now combine the chocolate mixture, egg mixture, and flour mixture. Now mix well and pour into the prepared pan.
Bake it for 50-60 minutes or until a toothpick comes out clean. Cool in the pan for 10 minutes, then remove from pan and let cool on a wire rack. Serve warm or room temperature – it doesn’t matter – it’s great either way!
Amazing Chocolate Raspberry Bread
(1 votes, average: 5.00 out of 5)
Loading...Not too sweet with the delicious flavor combination of chocolate and raspberry
Ingredients
- 1 cup chocolate chips
- 4 T butter
- 2 c All-purpose flour
- 1/2 c sugar
- 1 t baking soda
- 1/4 t salt
- 1/2 t baking powder
- 1 c walnuts, toasted and chopped
- 2 eggs
- 3/4 c milk
- 1/2-3/4 c raspberry spreadable fruit
- 1 t vanilla extract
Instructions
Preheat oven to 350.
Spray 9x5 loaf pan with Baker's Joy.
Toast walnuts in oven for 7-10 minutes. Chop into small pieces.
Melt the chocolate chips and butter together in small saucepan over medium heat, stirring often. Set aside.
Whisk together flour, baking soda, salt, sugar and baking powder.
Add walnuts to the flour mixture.
In a separate bowl, whisk the eggs, spreadable fruit, milk and vanilla until well blended.
Mix the flour mixture with the chocolate mixture and the egg mixture and stir until combined.
Bake in prepared pan for 50-60 minutes or until a toothpick comes out clean.
Cool in pan for 10 minutes before cooling on a wire rack.
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