Do not eat this bread warm from the oven with butter.
Do not open this bag. Ever. Not for a mid-afternoon pick-me-up, and definitely not to chuck a few pieces into your raspberry bread.
Do not use up a bounty of fresh raspberries in every way you can think of, including this recipe.
On the real, actually: Do not overmix the batter. Mix the wet and dry ingredients, leaving some flour bits, then add the chocolate and raspberries, gently stirring them in. The rest of the flour will be incorporated without making your bread tough from overmixing.
Ok, back to the regularly scheduled programming of this post: Do not undertake this mix-plop-bake process, which will take you all of 30 minutes and will provide you with a moist breakfast, brunch and dessert.
And above all, please do not share, gift or otherwise bestow this easily freezable quick loaf with your friends and neighbors. It just wouldn’t be right.
Dazed and confused,
Raspberry Quick Bread with Dark Chocolate
Adapted from A Baker’s House
2 cups all purpose flour
1/2 cup brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup greek yogurt
1/2 cup whole milk
1/2 cup olive oil
2 large eggs
6 ounces fresh raspberries + 1 handful dark chocolate covered fruit
Preheat oven to 350 degrees F. Grease a loaf pan with baking spray.
Mix 2 cups of flour, 1/2 cup sugar, baking powder, and salt in one bowl. In a separate bowl combine the greek yogurt, milk, oil and eggs. Add the wet ingredients to the dry ingredients. Mix until halfway combined, then drop in the berries and chocolate, mixing VERY gently so you don’t crush the raspberries until most of the flour streaks are gone. Pour the batter into the prepared pan. Bake for 55 minutes.