Raspberry Bread
Customize the recipe for this delicious raspberry loaf depending on your mood. Use dark or white chocolate chips, or sub with nuts. Use wheat raspberry ale or a chocolate stout or buttermilk instead of ale. Bake in a muffin tin and enjoy in smaller portions (well good luck with that).
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Servings: 4
Calories: 696kcal
Ingredients
- 2 eggs
- 1 cup raspberry wheat ale or buttermilk (may need to add a bit more)
- 2 ½ cups all purpose flour
- 2 teaspoon baking powder
- 1 teaspoon salt
- 2 tablespoon cacao powder
- ¾ cup brown sugar
- ⅓ cup olive oil
- 6 oz fresh raspberries
- ½ cup dark chocolate chips
Instructions
- Heat oven to 350 F (325 F is your oven is very strong). Line a standard bread loaf pan with parchment paper and grease it lightly.
- In a small bowl beat the eggs and add just over 1 cup of the raspberry ale or buttermilk. Whisk together and set aside.
- In a large mixing bowl combine the flour, baking powder, salt, cacao and brown sugar.
- Add the raspberry ale (or buttermilk) and egg mixture to the dry ingredients and whisk to incorporate.
- Add the olive oil and mix again. Avoid over mixing and if the batter seems thicker than in the recipe video add a bit more ale or buttermilk.
- Gently fold in the raspberries and chocolate chips and transfer the batter to the loaf pan.
- Bake for 50 min or until a toothpick inserted in the center comes out clean. Let cool off for 5-10 minutes before slicing.
Video
Notes
One serving assumes two to three slices of the bread, depending on how thick you cut them.
Nutrition
Serving: 4Servings | Calories: 696kcal | Carbohydrates: 107g | Protein: 15.4g | Saturated Fat: 6.2g | Cholesterol: 84mg | Sodium: 68mg | Fiber: 6.2g | Sugar: 39g
