Bread, Muffin and Scone Recipes

Chocolate-Raspberry Bread

1 (6 ounce) package semisweet chocolate chips
1/4 cup butter (1/2 stick)
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 raspberry jam. seedless
1 teaspoon vanilla extract

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

Heat 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.