Chocolate Raspberry Bread is simply made with 4 ingredients. It’s that perfect combination of the semi sweet chocolate and the tart raspberry all rolled up together in Rhodes White Bread Loaf that makes this incredible!
I have a few super simple recipes with Rhodes Rolls and love how easy each of them are. My Chocolate Orange Pull-Apart Bread is a personally favorite. During the holidays I love to make this Chocolate Star Bread. It definitely makes an impact. If you are looking for a more savory recipe you must try my Cheesy Garlic Skillet Bread.
How To Make Chocolate Raspberry Bread
- On a parchment lined baking sheet, set out frozen loaf and let thaw for 2 hours at room temperature.
- Once dough is fully thawed, but still cold, roll out on the counter to a 15×12 rectangle.
- Spread raspberry preserves in an even layer over the dough.
- Sprinkle with mini chocolate chips in an even layer.
- Roll up on the long end being sure to tuck everything in tightly.
- Pinch the long edge to seal it.
- Transfer the roll back to the parchment lined baking sheet.
- Taking sharp kitchen scissors, make 7 cuts down the roll creating 8 sections. Only cut down half way and be sure to place the scissors at a deep angle.
- Take each section and pull It out in opposite directions.
- In a small bowl, whisk the egg until well combined.
- Brush the egg over the entire loaf.
- Bake at 400 for 35 minutes or until golden brown.
- Serve warm.
Chocolate Raspberry Bread Recipe
Chocolate Raspberry Loaf
Only 4 Ingredients make this most decadent dessert recipe!
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Servings: 8 servings
Ingredients
- 1 Frozen Rhodes White Bread Loaf
- 1/2 Cup Raspberry Preserves
- 3/4 Cup Mini Chocolate Chips
- 1 Egg
Instructions
- On a parchment lined baking sheet, set out frozen loaf and let thaw for 2 hours at room temperature.
- Once dough is fully thawed, but still cold, roll out on the counter to a 15×12 rectangle.
- Spread raspberry preserves in an even layer over the dough.
- Sprinkle with mini chocolate chips in an even layer.
- Roll up on the long end being sure to tuck everything in tightly.
- Pinch the long edge to seal it.
- Transfer the roll back to the parchment lined baking sheet.
- Taking sharp kitchen scissors, make 7 cuts down the roll creating 8 sections. Only cut down half way and be sure to place the scissors at a deep angle.
- Take each section and pull It out in opposite directions.
- In a small bowl, whisk the egg until well combined.
- Brush the egg over the entire loaf.
- Bake at 400 for 35 minutes or until golden brown.
- Serve warm.
Tried this recipe?Mention and tag @mynameissnickerdoodle!
