Chocolate Chip Raspberry Bread
Sweet and tangy, this Chocolate Chip Raspberry Bread with fresh raspberries is a delicious breakfast or dessert. This quick bread is sure to bring smiles!
Fresh raspberry season is right around the corner. You can always make raspberry pie, raspberry sauce or bite-size tarts, but we wanted to find a way to incorporate summer berries into our favorite quick bread base.
When I thought about adding raspberries to sweet bread, mini chocolate chips immediately came to mind. Fruit and chocolate in every bite!
Why you’ll love this quick bread:
- uses fresh raspberries
- chocolate chips in every bite
- sugary crunch on the top of the bread
- lightly sweet
- soft texture
- mixes up in under 15 minutes
How to Make Chocolate Chip Raspberry Bread
- Prepare. Preheat the oven to 350 degrees Fahrenheit.
- Mix. In a medium bowl, stir together the sugar, milk, oil, egg and vanilla. In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir until just combined.
- Fold. Fold the raspberries and ¾ cup chocolate chips gently into the batter.
- Pour. Pour the bread batter into a greased 8″x4″ bread pan. This is the loaf pan we have. Sprinkle the remaining ¼ cup chocolate chips on top of the batter, followed by the raw sugar.
- Bake. Bake at 350 degrees for about 70 minutes*. A toothpick inserted in the center of the bread should come out clean. Allow the bread to cool for 10 minutes, then remove the bread to a wire rack to cool completely.
Do you serve this bread warm or cold?
The raspberries are VERY tart when they first come out of the oven. The bread didn’t seem very sweet at all when eaten freshly hot. However, as the bread cools and rests, the raspberries sweeten up and all of the flavors shine through.
For that reason, we prefer to bake this bread to serve the next day, or at least later in the day rather than eating it right away.
Can you use frozen raspberries?
If you choose to bake this bread with frozen raspberries, thaw the raspberries first and allow any liquid to drain off. Then mix them in to the batter.
Note…the raspberry juice may add more of a “pink” color to your batter if you make it with frozen raspberries.
How do you store this bread?
After the bread has completely cooled, store it in an airtight container in the refrigerator. It will help the fruit stay fresh longer.
A note on freezing…the raspberries may get “mushy” after defrosting. So yes, you can freeze this bread, but we prefer to eat it fresh.
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Chocolate Chip Raspberry Bread
Sweet and tangy, this Chocolate Chip Raspberry Bread with fresh raspberries is a delicious breakfast or dessert. This quick bread is sure to bring smiles!
Servings 10
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Ingredients
For the Bread:
- 3/4 cup granulated sugar
- 1/2 cup 2% milk
- 1/2 cup oil (vegetable, canola or coconut)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups fresh raspberries
- 1 cup mini chocolate chips (divided)
- 2 tablespoons raw sugar
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a medium bowl, stir together the sugar, milk, oil, egg and vanilla. In a separate bowl, combine the flour, baking powder, baking soda and salt. Add the dry ingredients to the wet ingredients and stir until just combined.
- Fold the raspberries and ¾ cup chocolate chips gently into the batter.
- Pour the bread batter into a greased 8″x4″ bread pan.
- Sprinkle the remaining ¼ cup chocolate chips on top of the batter, followed by the raw sugar.
- Bake at 350 degrees for about 70 minutes*. A toothpick inserted in the center of the bread should come out clean. Allow the bread to cool for 10 minutes, then remove the bread to a wire rack to cool completely.
- Store in an airtight container.
Notes
If you use a larger bread pan (9”x5”) then the bread may take less time to bake (60 minutes or so).
Nutrition
Calories: 377kcal | Carbohydrates: 53g | Protein: 5g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 139mg | Potassium: 126mg | Fiber: 3g | Sugar: 30g | Vitamin A: 95IU | Vitamin C: 6mg | Calcium: 65mg | Iron: 2mg
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When I poured this into an 8×4 pan it looked way too full and it was afraid it would overflow. I transferred it to a 9×5 pan which was perfect. I am glad I made the switch. The bread turned out absolutely delicious. Though next time I might put in about half the number of chocolate chips even though I love chocolate because I feel like it would be a better balance between the raspberry and the chocolate.
This is soooo good…. easy to make, a raspberry lovers dream!! I was worried it would be too sweet but actually it is perfect. I used a 9×5 pan and it came out great.