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Sun-Dried Tomato and Basil Bread
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Chocolate-Raspberry Loaf
Yield: Makes 12 servings
Ingredients:
1
cup semisweet chocolate chips
1/4
cup (1/2 stick) butter
2
cups all-purpose flour
1/2
cup sugar
1
teaspoon baking soda
1/2
teaspoon baking powder
1/4
teaspoon salt
1
cup toasted finely chopped walnuts
2
eggs
3/4
cup milk
1/2
cup seedless fruit spread
1
teaspoon vanilla
Preparation:
1.
Preheat oven to 350°F. Spray 9X5-inch loaf pan with nonstick cooking spray; set aside. Melt chocolate chips and butter in small saucepan over low heat.
2.
Combine flour, sugar, baking soda, baking powder and salt in large bowl. Add walnuts; mix well. Lightly beat eggs in medium bowl. Add milk, spreadable fruit and vanilla; beat until well blended. Add chocolate and milk mixtures to flour mixture. Stir just until moistened. Spread in prepared pan.
3.
Bake 50 to 60 minutes or until toothpick inserted into center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan to wire rack; cool completely.
Nutritional Information:
| Serving Size: | |
| Protein | 7 g |
| Fiber | 2 g |
| Carbohydrate | 40 g |
| Cholesterol | 37 mg |
| Total Fat | 13 g |
| Calories | 296 |
| Sodium | 228 mg |
Dietary Exchange:
| Fat | 2-1/2 |
| Fruit | 1/2 |
| Starch | 2 |
This recipe appears in:
Quick Breads
