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: 8half loaves
Author: Beth Cato
Equipment
Mini loaf pan with four spaces or 4-count 8 1/2 by 4 1/2 disposable pans
nonstick spray
Ingredients
Topping
1/2cupall-purpose flour
1/4cupwhite sugar
1/4teaspooncinnamon
pinchsalt
3Tablespoonsunsalted butter melted
1/4teaspoonpure vanilla extract
Batter
8Tablespoonsunsalted butter melted
3/4cupmilk or half & half
2large eggs
1 3/4cupsall-purpose flour
1cupchocolate chips any kind
1cupraspberries fresh or frozen
3/4cupwhite sugar
1Tablespoonbaking powder
1/2teaspoonsalt
Instructions
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.