Chocolate-Raspberry Loaf the Editors of Publications International, Ltd.
Makes 12 servings
|1||cup semisweet chocolate chips|
|1/4||cup (1/2 stick) butter|
|2||cups all-purpose flour|
|1||teaspoon baking soda|
|1/2||teaspoon baking powder|
|1||cup toasted finely chopped walnuts|
|1/2||cup seedless fruit spread|
- 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.
- 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.
- 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.
|Total Fat||13 g|
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