Try one of our quick bread recipe from our collection.
Chocolate Raspberry Bread
6 ounces semisweet chocolate chips
1/4 cup butter
2 cups flour
1/2 cup 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 seedless raspberry jam
1 teaspoon vanilla
Lightly grease a 9x5-inch loaf pan; set aside. Preheat oven to 350F. 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. 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 toothpick 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.