Raspberry Bread
User Reviews
4.3
Raspberry Bread
Description
Raspberry Bread combines standard quick bread ingredients—sugar, milk, oil, egg, and vanilla extract—with all-purpose flour, baking powder, baking soda, and salt. Fresh raspberries and mini chocolate chips are gently folded into the batter to maintain their shape and distribute flavor pockets throughout the loaf.
The batter is poured into a greased bread pan and sprinkled on top with remaining chocolate chips and raw sugar, which caramelizes slightly during baking, adding texture to the crust. The bread bakes at 350°F for about 70 minutes or until a toothpick inserted in the center comes out clean, depending on pan size.
The result is a moist, sweet bread that balances tartness from raspberries with rich chocolate notes. It is stored in an airtight container once cooled and sliced. Variations in oven temperatures or pan sizes can slightly affect bake times.
Ingredients
For the Bread:
- 3/4 cup granulated sugar
- 1/2 cup milk 2%
- 1/2 cup neutral cooking oil vegetable, canola or coconut, generic cooking oil
- 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 raspberries fresh
- 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 using a larger bread pan (9”x5”), baking time may reduce to about 60 minutes; adjust accordingly.
- The bread is generally sliced into 10 pieces per loaf for serving.
- Calorie counts are approximations due to ingredient brand variances; consult a nutritionist for accurate information.
- Allow bread to cool fully on a rack after baking for best texture before slicing and storing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 377 kcal
% Daily Value*
| Calories | 377kcal | 19% |
| Carbohydrates | 53g | 18% |
| Protein | 5g | 10% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 23mg | 8% |
| Sodium | 139mg | 6% |
| Potassium | 126mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 30g | 60% |
| Vitamin A | 95IU | 2% |
| Vitamin C | 6mg | 7% |
| Calcium | 65mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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