Chocolate Tea Bread

If you are a chocoholic like me, you are sure to love this sweet treat. Its one of my all time favourite baked goodies and its a cherished recipe from my favourite chocolate recipe book ever. This bread keeps well, so you can keep it in the refrigerator for weeks (if it lasts that long! In my house, its usually wiped clean before the day is out)

You will need

  • 3/4 cup butter, softened
  • 100g muscovado sugar
  • 4 eggs, beaten
  • 225 g chocolate chips
  • 100 g raisins
  • 50 g chopped walnuts
  • 2 cups self raising flour (or just normal flour with 2 tspn baking powder)

First you need to prepare the loaf pan. Do the usual greasing and lining with baking parchment. Preheat the oven. (If you do not have a loaf pan you can use a regular square pan)

Next, beat the butter and sugar in a bowl until light and fluffy. Add the eggs, one by one, making sure that it is well mixed. Use an electrical mixer for this.

Once its done, stir in the chocolate chips, raisins and walnuts into the mix using a wooden spoon. Gently fold in the flour.

After you pour the mixture into the loaf pan, make a small dip in the middle using the back of a spoon to allow some space to rise. Bake at 170 degrees for one hour.


Cool the bread completely on a wire rack after removing from pan. This dessert goes extremely well with a good cup of coffee or tea.



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