Recipe for Chocolate Raspberry Bread
Bread

CHOCOLATE RASPBERRY BREAD

    Chocolate Raspberry Bread

    1 (6 ounce) package semisweet chocolate chips
    1/4 cup (1/2 stick) butter
    2 cups all-purpose flour
    1/2 cup granulated sugar
    1 teaspoon baking soda
    1/2 teaspoon baking powder
    1/4 teaspoon salt
    1 cup finely chopped walnuts or pecans
    2 eggs, lightly beaten
    3/4 cup milk
    1/2 cup seedless raspberry jam
    1 teaspoon vanilla extract

    Lightly grease a 9 x 5-inch loaf pan; set aside.

    Preheat oven to 350 degrees F.

    Melt chocolate chips and butter in a small saucepan; set aside.

    In a large bowl combine flour, sugar, baking soda, baking powder and salt. Add nuts; stir well.

    In a separate bowl combine eggs, milk, raspberry jam and vanilla extract. Beat until blended. Add melted chocolate mixture and milk mixture to the flour mixture; stir just until moistened. Pour into prepared pan.

    Bake for 50 to 60 minutes, or until a wooden pick inserted in the center of the loaf comes out clean Place the pan on a wire rack for 10 minutes, then remove the loaf to cool completely.


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