I went down to Florida on for 4th of July weekend to visit my mom, and while I was there I baked. I baked blueberry bread then I made this raspberry chocolate chip bread. I love chocolate raspberry. Love it. It’s one of my favorite flavors in the world. I love it more than I love chocolate banana and everyone knows how much I love chocolate banana.
This chocolate raspberry bread is the perfect marriage of chocolate and raspberry. It’s super moist due to the brown sugar, and the raspberries bring their own moister. Then the chocolate chips are just there to really add a lay of decadence.
I made these mini to ship around the country (really just two loaves went to NYC for two different people…) and I basically ate a whole loaf by myself in one go.
They’re also delightfully made in one bowl. You just add everything and mix until just combined
Add in a ridiculously large quantity of raspberries and chocolate chips
Mix it all up to evenly distribute
Scoop into one or several mini lined bread pans. I lined mine with parchment paper for easy removal.
Then you bake until nice and golden. If you’re baking in one large pan you may need to cover the top with a tin foil “hat” about halfway through to keep the edges from burning.
Then you slice it all up and eat it in one go and no one at all will judge you. Because they’re really good. Plus I mean, they’re mini loaves so who cares? And if you make a big loaf it’s full of fruit so again who cares it’s totally healthy!
Ingredients
- 1/2 cup sugar
- 1/2 cup dark brown sugar, packed
- 1/2 cup vegetable/canola oil
- 1 large egg
- 3/4 cup buttermilk (or milk with 1tbsp of lemon juice added and allowed to sit for 5 minutes)
- 2 tsp vanilla extract
- 1/4 tsp salt or 1/2 tsp kosher salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 cups white whole wheat flour - or all purpose, or just whole wheat flour
- 12 oz raspberries
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350F
- Mix together the sugar, brown sugar, and vegetable oil until smooth. Add the egg, buttermilk and vanilla and combine.
- In a large bowl sift together the salt, baking powder, baking soda and flour. Create a well in the middle and add the wet ingredients to the dry. Stir until just combined.
- Fold in the raspberries and chocolate chips and transfer to either a greased and floured, or a parchment lined loaf tin.
- Bake for 45-65 minutes, until a toothpick comes out clean.
