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Chocolate Raspberry Soup Can Bread


  • 1 c. semisweet chocolate chips
  • 4 Tbsp. butter melted**
  • 2 c. flour
  • 1/2 c. sugar
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 c. toasted finely chopped walnuts
  • 2 eggs
  • 3/4 c. milk
  • 1/2 c. raspberry jam
  • 1 tsp. vanilla extract


  1. Preheat oven to 350°. Spray your cans with nonstick cooking spray (or your loaf pan).
  2. Combine the flour, sugar, baking soda, baking powder and salt in a large mixing bowl. Add in the walnuts; stir well. Lightly beat eggs in medium bowl with wire whisk. Add milk, jam, melted butter, and vanilla. Beat until well blended. Add chocolate and milk mixtures to flour mixture. Stir just until moistened. Pour into prepared pan. Bake 50-60 minutes or until toothpick inserted into center comes out clean. Cool on rack for 10 minutes, remove from cans and cool completely on wire rack.
  3. **Note: I didn't have the directions clear on the butter and chocolate. I melted the butter and then added that along with the other ingredients. I think another way of doing this would be to melt the chocolate and the butter together and then add to the bread. This would make a chocolate loaf instead of one that is studded with chocolate chips.