https://jtbakehouse.com

Raspberry Chocolate Chip Loaf

Ingredients

Raspberry Chocolate Chip Loaf Cake

• ¾ cup unsalted butter, room temperature
• 1 cup granulated sugar
• 3 large eggs
• 1 tbsp melted coconut oil (measured after melting)
• 3 tbsp milk
• 1 tsp vanilla extract
• 1½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• 1 cup raspberries
• ¾ cup chocolate chips

Hot Chocolate Cream Cheese Icing

• 1 cup powdered sugar
• 3 oz Trader Joe’s Hot Chocolate Cream Cheese, room temperature*
• 1-1½ tbsp milk
• 1 tbsp cocoa powder

Directions

1. Preheat oven to 350 F.
2. Grease and flour a 9x5 inch loaf pan, or grease and line with parchment paper.
3. Measure 1 cup of raspberries and chop into halves. If you have very large raspberries, chop into quarters.
4. In a stand mixer with the paddle attachment or a hand mixer, cream the butter, sugar, and coconut oil together.
5. Add eggs one at a time, incorporating completely before adding each one. Add vanilla extract with the last egg.
6. In a separate bowl, measure out the flour. Then take 2 tbsp out and place in the small bowl with your chopped raspberries and set aside.
7. Stir the remaining flour with the baking powder and salt.
8. Gradually add the flour mixture to the wet ingredients. Each time you add a bit of flour, mix until incorporated then add 1 tablespoon of milk. Repeat until all dry ingredients and all 3 tablespoons of milk have been added.
9. In the bowl you set aside the raspberries and 2 tbsp of flour, add the chocolate chips and toss until coated.
10. Pour the flour-coated raspberries and chocolate chips into the loaf mix and stir with a rubber spatula just until mixed throughout.
11. Pour the loaf mixture into the prepared 9x5 loaf pan and bake for 45-55 minutes or until a knife or skewer comes out clean.
12. While the loaf cake cooks, prepare your icing. Mix together all ingredients in a small bowl by hand or with a hand mixer until well combined. Place in the refrigerator until you’re ready to coat the cake.
13. When loaf cake is cooked, remove from oven and place on a wire cooling rack. Wait until cake is completely cooled before icing.
14. Enjoy!
15. Keep in refrigerator in an airtight container for 2-3 days.

Notes

*If you don’t have the Hot Chocolate Cream Cheese, you can swap it out for regular cream cheese and up the cocoa powder to 2 tbsp, or make a different chocolate frosting instead. It won’t taste the same though, this frosting makes the cake, trust me!

Inspired by https://sweetmouthjoy.com/lemon-raspberry-loaf-cake/#recipe