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Raspberry Chocolate Loaf

A moist chocolate loaf cake filled with juicy raspberries and rich chocolate chips.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert, Snack
Cuisine American, Autumn
Servings 8 slices
Calories 260 kcal

Equipment

  • Mixing bowls
  • Loaf pan
  • Wire rack
  • Hand mixer or stand mixer

Ingredients
  

Loaf Batter

  • 2 cups all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.5 cup unsalted butter softened
  • 0.5 cup granulated sugar
  • 0.5 cup brown sugar packed
  • 2 eggs large
  • 1 tsp vanilla extract
  • 0.75 cup milk or buttermilk
  • 1 cup fresh raspberries
  • 0.75 cup chocolate chips semi-sweet

Instructions
 

  • Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment.
  • Whisk flour, cocoa powder, baking powder, baking soda, and salt in a bowl.
  • Cream butter and sugars until light and fluffy.
  • Add eggs one at a time, then vanilla extract.
  • Mix dry ingredients alternately with milk until just combined.
  • Fold in chocolate chips and raspberries gently.
  • Pour batter into loaf pan and smooth top.
  • Bake 55–65 minutes until a tester comes out with moist crumbs.

Notes

Let loaf cool completely before slicing for best texture.
Keyword chocolate raspberry bread, easy chocolate loaf cake, homemade chocolate loaf, raspberry chocolate cake loaf, raspberry chocolate loaf