This time of year you can find all sorts of yummy stuff in the store if you look. Mind you, this year I’m not sure what the selection will be like in say, a month or so thanks to the extremely dry weather. Where I live (Kentucky), they are saying that crops are in pretty poor shape. I know that for our garden, did we not water it every day, we’d have brown stumps. Our berry bushes and vines (not anywhere near where we can water at) are shriveled pieces of firewood now. So what do I do? I buy them… same as everyone else who isn’t fortunate enough to have (living) berries at home. And boy, do I ever buy them hehe. I am a sad portrait of a berry addict. When I eat raspberries, they are my favorite. Blackberries? Favorite. Blueberries? Favorite. Snozzberries? Favorite. Sorry. Willy Wonka moment there. Snozzberries really are delicious though. You should try them. Along with Twinkleberries. Ok, ok, I made that one up, but it would be a cool name for a berry wouldn’t it? I can see them now. They would be a vivid purple..and red..and blue…with pink stripes… and they would glow like stars during the night time. And they would taste like a mix of chocolate covered raspberries and marshmallow cream.
Erhmmmm, I’m done now. Obviously, I did NOT have enough fairy tales read to me as a child since I’m still making them up at 47 years old. Though, I gotta admit, a Twinkleberry sounds darned awesome.
Point of this dissertation? Heck if I know. Other than I like berries. Lots and lots of berries. I also like cooking with berries. Lots and lots of berries. So that’s what I did. I had recently seen a pin on Pinterest for a bread chock full of berries. I pinned it and will probably try it as written at some point, but yesterday I wanted to try something a little different than that. Practically everyone like chocolate and berries so that’s the route I took. If you don’t like chocolate and berries btw, please seek immediate help. You are far too troubled to be allowed to be unsupervised. I went to the queen of calories, Paula Deen, and she didn’t disappoint. I was surprised though. No butter in this recipe 😛 . But what I did was use her recipe for chocolate bread, simply using mini chips instead of regular (they don’t sink as much in bread batter), adding a gazillion tons of berries and upping the vanilla extract big time. Vanilla and I are bff’s from way back.
When you make this, we have already found that it is better the next day. It’s wonderful when first made, but the flavors blend overnight and the moistness increases. All in all though, I have to say that this is pretty darn good. The rich chocolate flavor and the pockets of tart berries combine into a heavenly treat. So, I say, as usual, c’mon. Get to cooking!
Triple Berry Chocolate Bread
- 2 1/4 cups flour
- 2 cups sugar
- 3/4 cup cocoa powder (NOT hot chocolate mix… real cocoa powder)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups milk
- 1 cup vegetable or canola oil
- 3 eggs
- 1 tablespoon vanilla extract
- 2 cups mini semi sweet chocolate chips
- 1 cup fresh raspberries
- 1 cup fresh blackberries
- 1 cup fresh blueberries
- Preheat oven to 325 degrees. Grease and flour or spray with cooking spray 2 9 inch loaf pans.
- In a large bowl, combine your dry ingredients (not the berries or chips).
- Whisk in the wet ingredients (not the chips or berries yet…I’m making you wait *starts humming the song “Anticipation” 😛 ) Do NOT overmix or kittens will cry pitifully. Plus, your bread will be tough. But it’s the kitten part that makes me sad.
- Gently fold in the berries and chocolate chips.
- Pour batter evenly into the prepared pans.
- Cook at 325 for 60 to 75 minutes or until a skewer comes out with no loose crumbs on it. Let cool in pan for ten minutes then turn out onto a cooling rack to finish cooling. You can serve warm, serve that day, but like I mentioned above, it is better the next day if you can wait that long. if you can’t, I won’t judge. Much.