Raspberry Chocolate Chip Loaf
I was cleaning out my freezer the other day and came across some frozen raspberries and thought I should use them before they got freezer burnt or I forget about them again for another month, or longer.
I wanted to try something different than the usual muffins or pie. I was looking online for a couple of days to find something to try and came across this Raspberry Chocolate Chip Loaf recipe and thought I would give it a try.
I made a few minor changes to this recipe, I didn’t have yogurt and almond extract so I used sour cream and vanilla extract, but otherwise, I stayed pretty true to this recipe.
For some reason, this loaf tasted to me like Black Forrest but without the mushiness of the chocolate cake. I’m not sure if it’s the chocolate raspberry combination but I kept getting Black Forrest taste association with this.
This would be a great loaf to make for Father’s Day or any holiday where you are wanting to try something a little different. I think my dad would like this, next time he comes for a visit I will have to make it for him.
I hope you enjoy this and if there is something you would like to see a recipe for please let me know!
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3/4 cup sugar
1 1/4 cups sour cream (or plain yogurt)
1/4 cup butter, melted
1/2 tsp vanilla extract
1 cup of raspberries, fresh or frozen (I used frozen)
1 cup of chocolate chips
Preheat the oven to 350. Grease and line the loaf pan with parchment paper and set aside.
In a large bowl, whisk together flour, baking soda and powder, and salt.
In another bowl, whisk together eggs, sugar, sour cream, butter, and vanilla extract.
Pour the dry ingredients into the wet and stir until just combined.
Gently stir in raspberries and chocolate chips.
Pour batter into loaf pan.
Bake 30-35 minutes until the tops are golden brown and a toothpick inserted into the center of the loaf comes out clean.
Cool in the pans for 10 minutes, then transfer to a wire rack to finish cooling.