Recipe For Cooking Chocolate Raspberry Bread

Toaster Oven Quick Breads :: Sweet Quick Bread

Chocolate Raspberry Bread

1 (6 oz.) pkg. semisweet chocolate chips
1/4 C. (1/2 stick) butter
2 C. flour
1/2 C. sugar
1 tea. baking soda
1/2 tea. baking powder
1/4 tea. salt
1 C. finely chopped walnuts or pecans
2 eggs, lightly beaten
3/4 C. milk
1/2 C. seedless raspberry jam
1 tea. vanilla extract or flavoring

Lightly grease a 9 x 5-in. bread pan; set aside.

Preheat oven to 350 degrees F.

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

In a lrg. 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 or flavoring. 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 min., or until a wooden pick inserted in the center of the loaf comes out clean Place the pan on a wire rack for 10 min., then remove the loaf to cool completely.