Chocolate Chip Raspberry Bread

4.37 from 19 votes

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!

Prep Time15 mins

Cook Time1 hr 10 mins

Course: Dessert

Cuisine: American

Keyword: bake sale, bread, comfort food, summer

Servings:

Calories: 377kcal

Author: Julie Clark

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