Chocolate Chip Soda Bread with Raspberry Butter

Chocolate Chip Soda Bread with Raspberry Butter

Serves 10 to 12

Hearty, chocolate-studded sweet bread perfectly matched with a simple spread made from a few fresh raspberries and butter. Serve as a snack, dessert or breakfast treat.

  • 3/4 cup (1 1/2 sticks) unsalted butter, divided (6 tablespoons chilled and cut into cubes, 6 tablespoons softened), plus more for the pan
  • 3 cups all-purpose flour
  • 1/3 cup plus 1 1/2 tablespoons sugar, divided
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon baking powder
  • 1 cup semi-sweet chocolate chips
  • 1 cup low-fat plain yogurt
  • 1/4 cup raspberries
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Preheat the oven to 350°F. Butter a 9-inch round pan and set it aside. In a large bowl, whisk together flour, 1/3 cup sugar, baking soda, salt and baking powder. Work 6 tablespoons chilled butter into flour mixture with your fingers until it resembles small pebbles; stir in chocolate chips. Stir in yogurt until just combined, and then knead in the bowl just until a dough forms.

Shape into a 6- or 7-inch imperfect loaf, transfer to prepared pan and bake until cooked through and golden brown, about 50 minutes. Set aside to let cool. In a medium bowl, use a fork to mash together remaining 6 tablespoons softened butter, raspberries and remaining 1 1/2 tablespoons sugar. Spread onto slices of bread and serve.

Nutritional Info: 
Per Serving:370 calories (170 from fat), 19g total fat, 12g saturated fat, 35mg cholesterol, 420mg sodium, 28g carbohydrate (2g dietary fiber, 19g sugar), 6g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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