I obviously cannot get enough of the red raspberry and semi-sweet chocolate combination as evidenced by today’s AMAZING recipe – Fresh Red Raspberry & Chocolate Chunk Bread.
You may recall my “almost-famous” Fresh Red Raspberry and Chocolate Chunk Cookies. If you haven’t tried these – you seriously do not know what you are missing.
I’ve also shared my recipe for Chocolate Chunk and Fresh Red Raspberry Muffins – TO DIE FOR! And the outrageously extraordinary Chocolate and Raspberry Custard in a Jar that I copy-catted from Firebird’s Wood Fired Grill Restaurant for my son, Nick’s birthday recently.
But I must say – this bread is rocking my world right now. I could not believe how awesome it turned out. It is pretty much just like the cookies, but in the form of bread (which means you can more easily justify eating it for breakfast – if not any other time of the day!)
I sliced the end off for the photo thinking I would take a little taste to make sure it is edible and then just toss that tough old crusty end to avoid the calories – but… I just couldn’t do it. Even the crusty end was delicious beyond words!
I’m telling you friends – you really want to try this one!
For yourself – for the people you love – and for those that you want to love you!
I can’t wait to hear what you think.
Fresh Red Raspberry Chocolate Chunk Bread
2 cups plus 2 tablespoons all-purpose flour
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 teaspoon baking soda
pinch of salt (6 shakes!)
1/4 cup butter, melted
1 large egg
3/4 cup buttermilk (to make easy buttermilk – mix 1 Tbsp vinegar with 1 cup milk and let set 5 min)
1/4 cup canola or vegetable oil
2 teaspoons vanilla extract
2 cups fresh red raspberries
2 tablespoons all-purpose flour
3/4 cup semi-sweet chocolate chunks or chips (I used Nestle Chunks)
Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
In a large bowl, add flour, sugars, baking soda, salt, and whisk to combine; set aside.
In a medium microwave-safe bowl, melt butter about 45 seconds on high power. To the butter, add the egg, buttermilk, oil, vanilla, and whisk to combine.
Pour wet ingredients into dry and stir until just combined. Do not over mix or dough will be “tough.” It is ok if batter is lumpy.
In a medium bowl, add the raspberries and 2 tablespoons flour. Toss lightly to combine Coating the berries in flour helps to reduce their sinking while baking.
Add the raspberries to the batter and fold very lightly to combine. Gently fold in chocolate chunks.
Pour batter into prepared pan and bake for approximately 1 hour. You may want to cover halfway through with tented foil to prevent top from becoming too brown. I did.
Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.
*Original Recipe Found and Slightly Adapted from Averie Cooks
Cheers & Hugs,