Chocolate Chip Raisin Bread Recipes

BANANA, CHOCOLATE CHIP, RAISIN BREAD :)

Steps:

• Peel and mash the bananas in a bowl. Add the oil, eggs, and sugar. Stir with a wooden spoon or wisk. *Do not use a beater or mixer it ruins the texture.
• Stir in the dry ingredients and spices. Then add the chocolate chips and raisins.
• Set oven to 350 degrees.
• Spray your loaf or muffin pans and fill 3/4 to the top.
• Bake until a toothpick comes out clean.
• Enjoy :).

CHOCOLATE CHIP BREAD I

Steps:

• Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select 'Mix Bread' cycle or the setting that allows ingredients such as seeds or fruit to be folded into the dough; press Start. Add the chocolate chips at the signal, or about 5 minutes before the kneading cycle has finished. Remove loaf from pan to cool when bake cycle finishes.

CHOCOHOLICS DEEPLY DELICIOUS DARK CHOCOLATE RAISIN LOAF (ABM)

Steps:

• Remove pan from bread machine and place on electronic scales and zero them.
• Weigh in the water (243ml water weighs 243g) and the rest of the loaf ingredients and replace pan in the bread machine.
• Select Speciality White / Raisin or similar programme depending on your machine and crust type if required (I use a normal crust setting) and start the machine.
• Into a small bowl weigh the raisins, cocoa powder and oat bran and chocolate chips and mix well with a teaspoon.
• I can't get bitter chocolate chips and used the remains of a bar of bitter (70% Cocoa) chocolate which I chipped up to about 1/4 inch 'cubes' with a small sharp knife. I used 22g total in the bowl putting only the bigger bits into the bowl and retained the tiny bits to sprinkle on my next Cafe latte (I guess you could just sprinkle them on top of the hot fresh-baked loaf). For greater indulgence 30g or so of chocolate would be nice but I'd run out for some reason :). The original Panasonic recipe called for 40g. I recommend staying with bitter or bittersweet chocolate (known as 'Plain Chocolate' in the UK) and avoiding milk chocolate. You could just use bitter or bittersweet chocolate chips if you can get them.
• Add the raisins and chocolate chip mix at the beep or at 4 to 5 minutes before final keading ends. (My machine beeps 9 mins before end of kneading which is too long as it always completely pulverises the fruit. Five minutes of mixing-in time is plenty.
• I glaze after baking with a very thin glaze of icing sugar (1 small Tsp) and 1/2 Tsp dried milk powder mixed with a little warm water. It keeps it a bit moister if you prefer it that way.
• You may need to add a teaspoon-ish of water if the raisins are very dried.
• Bakes approx 1 1/2lb Loaf.
• (Some chopped hazelnuts would really go great in this loaf but I seldom have them as they don't keep. You could perhaps swap all the raisins for about 50g-60g Glace cherries (but do drop the water down to 240ml) and then even perhaps substitute a bit of the water for Kirschwasser (cherry brandy) but haven't tried that combination, yet!).
• This is wonderful topped or sandwiched with Dulce De Leche or squishy banana (or both I imagine). It tastes very much like a dark chocolate Brownie.

RAISIN CHOCOLATE CHIP ZUCCHINI BREAD

Steps:

• Take eggs, oil, sugar and mix well. Add the small dry ingredients and vanilla and mix well. Add shredded Zucchini and mix well.
• Boil 1 cup of raisins covered in water in a pan. Place on stove top~boil them for a few minutes. Drain them add them to mix. Add 1 cup of Chocolate Chips. Add flour and mix well.
• Grease 2 loaf pans or spray them~split in 2 pans. Bake at 350 ~for 50-60 minutes. Make sure to grease the bottoms really well or use wax paper.

OATMEAL RAISIN CHOCOLATE CHIP BARS

Steps:

• In a small bowl, combine flour, baking soda and spices; set aside.
• In a large bowl, mix butter and brown sugar.
• Beat in the eggs and vanilla.
• Gradually add flour mixture and oats alternately while mixing on low speed.
• Stir in the raisins and chocolate chips by hand.
• Spread mixture into a greased 13x9-inch baking pan.
• Bake at 350° for 25-30 minutes (until almost firm, but still slightly soft in center).
• When cool, cut into bars.