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Web's Best Raspberry Chocolate Bread Recipe

It's raspberry season in my part of the world! I love raspberries even more than strawberries, and this raspberry chocolate bread recipe is always a favorite. It's a quick bread, and the white chocolate chips add a special bit of yummy.

Trivia: The history of raspberries dates back to the time of Christ. The berries grew wild at the time.

Raspberry Chocolate Bread Recipe


2 cups of flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup butter at room temperature
1 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 cup fresh raspberries, washed and drained.
1/3 cup white chocolate chips
1/4 cup chopped walnuts, optional


Preheat the oven to 325°.

Use a loaf pan about the size of the CHEFS Essentials Bakeware - Bread and Loaf Pan. Line with greased, waxed paper.

Mix the dry ingredients together. In a separate bowl, mix together the sugar, vanilla and butter. Add the eggs separately. Beat well after adding each egg.

Using a little of the dry ingredients, flour the walnuts if you are using them. Add the walnuts and the white chocolate chips to the butter mixture. Mix well.

Add the dry ingredients and the raspberries. Just blend; do not over bake.

Place the batter the pan and bake this raspberry chocolate bread recipe until done. Check at approximately 50 minutes. Bake longer if not done. If you insert a toothpick in the middle, the toothpick should come out clean.

Cool in pan for ten minutes, then remove from pan and place on a rack. Remove your waxed paper and cool completely.

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