CHOCOLATE-RASPBERRY LOAF

1 cup semisweet chocolate chips
4 tbsp butter
2 cups flour
1/2 cup sugar
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 cup toasted finely chopped walnuts
2 eggs
3/4 cup milk
1/2 cup seedless raspberry spreadable fruit
1 tsp vanilla

Preheat oven to 350 degrees F. Spray a 9x5-inch loaf pan with Pam. Set aside.

Melt chocolate chips and butter in a small saucepan over low heat.

Combine flour, sugar, baking soda, baking powder and salt in a large bowl. Add walnuts and mix well; set aside.

Lightly beat eggs in a medium bowl with a wire whisk. Add milk, spreadable fruit and vanilla. Beat till well blended.

Add chocolate and milk mixtures to flour mixture. Stir just till moistened. Pour into prepared pan.

Bake 50-60 minutes or till toothpick inserted into center comes out clean. Cool in pan on wire rack for 10 minutes. Remove from pan and cool completely on wire rack.

Adapted from unknown source

Category:  Breads, Muffins, Quick Breads
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