Decadent Chocolate Chip Fruit Bread

I figured I couldn’t do seven straight days of posting. Life gets in the way. But here’s something sweet to brighten up the middle of your week!

This stuff is dangerous. As it if I made it all the time I would just never stop eating it. So I only make it when I have at least 6 mouths to feed. The recipe is adapted from one of my favorite cookbooks. It’s actually a memoir called “A Homemade Life” with recipes in each chapter. I’ve read it many times– the writing is lovely and the recipes are even better. The author, Molly Wizenberg, (I don’t know blog protocol–am I supposed to link to her website if I use her name?) owns a pizza restaurant in Seattle called Delancey that shares a kitchen with The Pantry, a cooking school where I used to volunteer as an assistant. I didn’t realize this until after I started volunteering there and was reading her book at the same time. I saw her once but couldn’t think of anything witty or appropriately complimentary to say so, of course, I just didn’t say anything. The chances of her ever seeing my little blog are slim to none, but just in case, let the record state that I think she’s awesome!

My version of this bread differs from the version in ” A Homemade Life” in that I use way more chocolate chips just..well…just because and I use more yogurt to create a more pudding-y texture. I’ve also never made it with the crystalized ginger that the original recipe calls for. I’m sure that would be delicious– I’ve just enjoyed it without it. I’ve also found that while this was originally a banana bread recipe, it works with any fruit purée in an equal exchange. I’ve done raspberries, caramelized apples, and even pumpkin. It’s versatile and so simple!

This photo is from a while back and has WAY fewer chocolate chips than I use now.

This photo is from a while back and has WAY fewer chocolate chips than I use now.


6 Tbs. unsalted butter

2 cups flour

very scant 3/4 cup sugar (really somewhere between 1/2 and 3/4– I’ve cut this from the original)

3/4 tsp. baking soda

1/2 tsp. salt

1 1/2 cups semisweet chocolate chips

1 tsp. vanilla

2 eggs

1 1/4 cups mashed banana or fruit purée

1/3 cup whole milk yogurt

Preheat oven to 350. Grease a 9 x 5 in loaf pan. Melt butter in microwave, 10 seconds at a time. Combine flour, sugar, baking soda, salt, and chocolate chips in a large bowl. In a medium bowl, combine melted butter, eggs, vanilla, yogurt and fruit. Mix wet and dry ingredients. Pour into loaf pan and bake 50-60 minutes or until toothpick inserted in center comes out clean. Serve warm with ice cream if you’re feeling extra indulgent.


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