RASPBERRY CHIP MUFFIN BREAD

Breakfast, after school or mid-night snack, this Raspberry Chip Muffin Bread hits the spot! Fill you belly with tasty goodness. The density of this bread is complimented with the juicy red raspberries. And adding Semi-Sweet Chocolate Chips… hello taste buds! 10 simply delicious, everyday ingredients of Raspberries (I used fresh, but you can use frozen too), All-Purpose Flour, Baking Powder, Salt, 1 Eggland’s Best Farm Fresh Organic Large, Brown, Grade A Egg, Sugar, Vanilla, Simply Almond Vanilla Almond Milk, Mini-Semisweet Chocolate Chips, and Brummel & Brown Buttery Spread with Real Yogurt.

This bread is the perfect addition to tomorrow morning tea or coffee… that is if your kids don’t gobble it all up the day you make it! 😉

Inspiration for this Raspberry Chip Muffin Bread came from my favorite ice cream, Graeter’s Black Raspberry Chip. If you’ve never had it, you need to; it’s amazing! And would pair delightfully with this bread. We used to have it a lot when we lived in Ohio because there was a Graeter’s around ever corner. Living down here in Florida, it’s become quite rare to find a pint. Some specialty grocery stores carry Graeter’s, but not as many as you’ll find in the mid-west, since it is based out of Cincinnati, Ohio. Hopefully this bread will satisfy that craving!

-INGREDIENTS-

1 1/2 Cups Raspberries (I used fresh, but you can use frozen too)
2 Cups All-Purpose Flour
1 1/2 tsp. Baking Powder
1 Cup Sugar
1 tsp. Salt
1 Egg
1 tsp. Vanilla
3/4 Cup Simply Almond Vanilla Almond Milk
1/4 Cup Mini-Semisweet Chocolate Chips
1/4 Cup Butter

-INSTRUCTIONS-

-HOW TO MAKE RASPBERRY CHIP MUFFIN BREAD-

To begin, preheat oven to 375 degrees.

Then, in large mixing bowl beat butter and sugar until mixed.

Next in the same bowl beat in egg and vanilla.

Next, in a separate bowl sift together with a fork, flour, baking powder, and salt.

Use a flour sifter to add dry mix and fold into the large mixing bowl.

After that, it’s time to add the almond milk and beat (on medium) about 2 1/2 minutes.

*Optional step: toss raspberries in flour to prevent them from sinking to the bottom of the bread… if you don’t mind them all at the bottom, you can omit this step.

Then add raspberries and chocolate chips to mixture and stir with spoon or spatula.

Spray loaf pan with non-stick cooking spray and pour bread mixture into pan.

Place in oven for 45-50 minutes. Sticking a toothpick into the middle of the bread to verify it’s done baking.

Carefully remove from oven, allow to cool, eat and enjoy!

-YOU SHOULD TRY THIS-

After cooking bread in oven for 15-20 minutes, try adding 1/8 Cup melted butter stirred with 1/8 Cup brown sugar. Also, try adding sliced almonds or walnuts. You can also make this bread with blueberries too! I used Almond milk to cut down on the fat, but you can make this bread creamier by using buttermilk.

To warm the next day place in microwave for about 20-30 seconds and top with butter! YUM!

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