Chocolate Raisin Bread
- Yield 18 servings
- Prep 15 minutes
- Cook 55 minutes
For holiday entertaining, I developed this low fat but delicious bread which is perfect for a brunch, afternoon coffee, or as a gift for a loved one. It works well as a healthy dessert when served warm with a scoop of low fat ice cream. Chocolate, nuts, and raisins make this bread festive and beautiful for any brunch table.
- Nonstick cooking spray
- 1/2 cup California Raisins
- 6 tablespoons butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup fat free sour cream
- 1 large very ripe banana, mashed
- 2 teaspoons vanilla extract
- 1 1/2 cups flour
- 6 tablespoons unsweetened cocoa
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup chopped pecans
- Preheat oven to 350F. Coat a 9 x 5-inch loaf pan with cooking spray.
- Soak raisins in very hot water for about 15 minutes and drain thoroughly. Set aside.
- In bowl of electric mixer, cream butter and sugar until light and fluffy. Beat in eggs until smooth. Beat in sour cream, banana and vanilla until blended.
- In a separate medium bowl, combine dry ingredients; add to banana mixture beating on low speed until just mixed. Do not overmix. Fold in nuts and raisins.
- Spread batter prepared pan, and bake 55 to 57 minutes, until toothpick inserted in center comes out clean. Let cool in pan 10 minutes, then remove from pan and let cool completely on wire rack. Store in ziplock bag in fridge or freezer.
Note: One must plan ahead for that over-ripe banana; it cannot be found at the store on baking day!