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!

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!

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.

Modified from a muffin recipe at King Arthur Flour.

PrintBready or Not: Raspberry-Chocolate Chip Mini LoavesMake mini loaves packed with fruit and chocolate that are perfect for breakfast, brunch, or dessert! Modified from King Arthur Flour.Course Breakfast, Dessert, SnackKeyword chocolate, mini loaves, quick bread, raspberriesServings 8 half loavesAuthor Beth CatoEquipmentMini loaf pan with four spaces or 4-count 8 1/2 by 4 1/2 disposable pansnonstick sprayIngredientsTopping1/2 cup all-purpose flour1/4 cup white sugar1/4 teaspoon cinnamonpinch salt3 Tablespoons unsalted butter melted1/4 teaspoon pure vanilla extractBatter8 Tablespoons unsalted butter melted3/4 cup milk or half & half2 large eggs1 3/4 cups all-purpose flour1 cup chocolate chips any kind1 cup raspberries fresh or frozen3/4 cup white sugar1 Tablespoon baking powder1/2 teaspoon saltInstructionsPreheat the oven to 375 degrees. Lightly grease the loaf pans.Make the toppingMix 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 loavesIn 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.OM NOM NOM!