Bready or Not: Raspberry-Chocolate Chip Mini Loaves

Posted by on Mar 27, 2024 in Blog, Bready or Not, breakfast, chocolate, quick bread | Comments Off on Bready or Not: Raspberry-Chocolate Chip Mini Loaves

These Raspberry-Chocolate Chip Mini Loaves are an easy make-ahead breakfast, brunch, or dessert. Use fresh or frozen raspberries–I used frozen!

Bready or Not: Raspberry-Chocolate Chip Mini Loaves

I have a Pampered Chef Stoneware loaf pan that I swore I’d use more often because I bothered to haul the big thing from Arizona. It has spaces for four small loaves. This recipe can be made with that kind of pan, or use 8 1/2 by 4 1/2-inch disposable pans. The individual pans, with a tasty baked treat inside, are great for gift-giving!

Bready or Not: Raspberry-Chocolate Chip Mini Loaves

Use any kinds of chocolate chips with this recipe, or a mix. Flavor-wise, I’d prefer white chocolate here, but brown chips or chunks certainly look better for pictures.

Bready or Not: Raspberry-Chocolate Chip Mini Loaves

Modified from a muffin recipe at King Arthur Flour.

Bready or Not: Raspberry-Chocolate Chip Mini Loaves

Make mini loaves packed with fruit and chocolate that are perfect for breakfast, brunch, or dessert! Modified from King Arthur Flour.
Course: Breakfast, Dessert, Snack
Keyword: chocolate, mini loaves, quick bread, raspberries
Servings: 8 half loaves
Author: Beth Cato


  • Mini loaf pan with four spaces or 4-count 8 1/2 by 4 1/2 disposable pans
  • nonstick spray



  • 1/2 cup all-purpose flour
  • 1/4 cup white sugar
  • 1/4 teaspoon cinnamon
  • pinch salt
  • 3 Tablespoons unsalted butter melted
  • 1/4 teaspoon pure vanilla extract


  • 8 Tablespoons unsalted butter melted
  • 3/4 cup milk or half & half
  • 2 large eggs
  • 1 3/4 cups all-purpose flour
  • 1 cup chocolate chips any kind
  • 1 cup raspberries fresh or frozen
  • 3/4 cup white sugar
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt


  • Preheat the oven to 375 degrees. Lightly grease the loaf pans.

Make the topping

  • Mix the topping ingredients together until the mixture is very moist and crumbly. Set aside. If the kitchen is warm, place the bowl in the fridge.

Make the loaves

  • In a large bowl, whisk together the melted butter, milk or half & half, and eggs.
  • Measure the flour into a large bowl. Into separate bowls, place the chocolate chips and the raspberries. Add a generous scoop of flour to the chocolate chips and toss them to coat. Repeat with the raspberries. This coating will help them to resist sinking in the batter.
  • To the remaining flour, add the sugar, baking powder, and salt. Gradually mix the wet ingredients into the dry. Fold in the chocolate chips, followed by the raspberries.
  • Divide the batter evenly among the loaf pans. Sprinkle the topping over each loaf to cover, pressing it in slightly to help it adhere.
  • Bake for 25 to 35 minutes; separated pans may cook faster. When done, they should be browned across the top and pass the toothpick test in the middle. Cool for 30 minutes. If using a large pan with four mini loaves inside it, run a sharp knife around the edges of each divot and then carefully tip the loaves onto a pan or counter. Set them on a rack to completely cool.
  • Store loaves in a sealed container at room temperature or freeze soon after making. Eat at room temperature or warmed in the microwave.