Dark Chocolate Raspberry Bread - Gluten Free, Eggless
An incredibly rich and satisfying quick bread packed with dark chocolate and raspberries in every bite!
Course Breakfast, Dessert, Snack
Keyword dark chocolate, eggless, gluten free, raspberry
Prep Time 20minutes
Cook Time 50minutes
Total Time 1hour10minutes
Servings 19" loaf
Author Taleen Benson
½cupunsalted butterroom temperature
1cupGreek yogurtroom temperature
2cupsgluten free flour (I use Bob's Red Mill 1 to 1)
1 ½teaspoonsbaking soda
6ouncesraspberriestossed with about 1/2 tbsp gluten free flour
¾cupdark chocolate chips
Preheat oven to 350°F. Grease a 9"x5" loaf pan and set aside.
Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with the sugar. Add the Greek yogurt and vanilla extract and beat until combined.
Add the flour, baking soda, and salt and mix on low speed until batter forms. Gently stir in the berries and chocolate chips. Bake for 50-55 minutes or until a toothpick inserted into the center of the loaf comes out clean.
Don’t forget to toss raspberries with about 1/2 tablespoon of gluten free flour. This prevents the berries from sinking to the bottom of the muffins when baking.