Chocolate Raspberry Loaf
Indulge in the rich, decadent flavors of this Chocolate Raspberry Loaf, a perfect marriage of fudgy chocolate and tart raspberries. This quick and easy loaf pairs the velvety richness of cocoa powder and semi-sweet chocolate chips with the tangy sweetness of fresh raspberries, creating a balance that will satisfy any sweet tooth. Moist and tender thanks to a blend of Greek yogurt and vegetable oil, this recipe comes together in just 15 minutes of prep time and bakes to perfection in under an hour. Finished with a sprinkle of extra chocolate chips for a melty topping, it’s an irresistible treat for breakfast, dessert, or a mid-afternoon snack. Slice it up on its own, or elevate it further with a dusting of powdered sugar or a dollop of whipped cream. Perfect for chocoholics, berry lovers, and anyone looking for an easy, crowd-pleasing bake!
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Recipe Information
Ingredients
- 1.75 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 cup granulated sugar
- 0.5 cup light brown sugar, packed
- 2 large eggs
- 1 cup plain Greek yogurt (or sour cream)
- 0.5 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup fresh raspberries
- 0.75 cup semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan, then line it with parchment paper, allowing some overhang for easy removal.
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large bowl, whisk the granulated sugar and light brown sugar with the eggs until smooth and slightly pale. Add the Greek yogurt, vegetable oil, and vanilla extract. Mix until well combined.
Gradually add the dry ingredients to the wet ingredients in batches, stirring gently until just incorporated. Be careful not to overmix.
Gently fold in the fresh raspberries and 0.5 cup of the semi-sweet chocolate chips, reserving the remaining 0.25 cup for topping.
Pour the batter into the prepared loaf pan, spreading it out evenly. Sprinkle the reserved chocolate chips over the top.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs.
Allow the loaf to cool in the pan for 10-15 minutes, then use the parchment overhang to carefully lift it out onto a wire rack to cool completely before slicing.
Slice and serve as is, or with a dusting of powdered sugar or a dollop of whipped cream for extra indulgence.
Nutrition Facts
Calories |
527 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.2 g | 27% | |
| Saturated Fat | 6.3 g | 31% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 274 mg | 12% | |
| Total Carbohydrate | 83.1 g | 30% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 48.3 g | ||
| Protein | 12.2 g | 24% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 76 mg | 6% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 330 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
