Raspberry-Chocolate Breakfast Bread |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 12 |
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Sounds to good to pass up-can't wait to try it! Ingredients:
1 cup semi-sweet 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 macadamia nuts |
2 eggs, lightly beaten |
3/4 cup milk |
1/2 cup seedless raspberry jam |
1 teaspoon vanilla extract |
Directions:
1. Lightly grease a 9x5x3 loaf pan; set aside.
2. Preheat oven to 350*F.
3. Melt the chocolate chips and butter together in a small saucepan; set aside.
4. In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt; add the macadamia nuts and stir well.
5. In another bowl, combine the eggs, milk, raspberry jam, and vanilla; blend well.
6. Add the melted chocolate mixture and milk mixture to the flour mixture; stir just until moistened.
7. Pour batter into the prepared pan; bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool in pan for 10 minutes before inverting onto a wire rack and cooling completely.
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