Raspberry Buttermilk Loaf with Dark Chocolate Chips
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Raspberry Buttermilk Loaf with Dark Chocolate Chips

A buttermilk loaf packed full of juicy raspberries and dark chocolate chips.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Scones / Breads / Muffins
Cuisine: British
Servings: 1 loaf
Author: Emma


  • 300 grams Plain flour All Purpose, (2 and 1/4 cups)
  • 110 grams granulated sugar (1/2 cup)
  • 1 and 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 240 millilitres buttermilk (1 cup)
  • 1 large egg
  • 60 milliliters vegetable oil (1/4 cup)
  • 100 grams dark chocolate chips (heaped 1/3 cup)
  • 130 grams frozen raspberries - fresh can be used (1 cup)


  • Preheat your oven to 180C / 350F / Gas mark 4 and line or lightly grease your loaf pan. I used a standard 9x5 loaf pan.
  • In a large mixing bowl combine the flour, suar, baking powder, baking soda and salt. Whisk them to fully combine them.
  • Mix the buttermilk, egg and oil together in a jug until fully mixed together.
  • Add the frozen raspberries and chocolate chips to the dry ingredients give them a quick stir in.
  • Pour the liquid ingredients into the dry and very gently mix to combine everything. It's so important to not over mix this batter to keep the loaf light once baked.
  • Bake for 45 to 50 minutes, once the time is up insert a skewer into the centre to see if it comes out clean, if it doesn't, then give it a few more minutes and check again. Once the skewer comes out clean take it out of the oven but keep it in it's tin for 15 minutes.
  • After 15 minutes take the loaf out of it's tin and allow it to fully cool down on a wire rack.
  • Store in an airtight container for up to 5 days. This loaf can also be frozen for up to 3 months.