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
Servings: 1 loaf
- 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.