The crockpot is usually used for slow-cooking savory foods. You might be surprised that it also works for baking and desserts. Take a look at this irresistible raspberry chocolate chip bread, and I’m sure you’ll be looking at your crockpot in an entirely new light.
Raspberry Chocolate Chip Bread Recipe
Recipe Contributed By: Rosanna Martin, Morgantown, West Virginia
Preparation Time: 25 minutes
Cooking Time: 3 to 4 hours
Ideal slow-cooker size: 6-quart
1 cup whole wheat flour
2/3 cup all-purpose flour
3/4 cup rolled oats
2/3 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup fresh or unsweetened frozen raspberries (do not thaw)
2/3 cup chocolate chips
1 egg, lightly beaten
3/4 cup buttermilk
1/3 cup canola oil
1 teaspoon vanilla extract
In large bowl, mix flours, oats, sugar, baking powder, baking soda, salt, and cinnamon. Gently stir in raspberries and chocolate chips.
In a separate bowl, mix egg, buttermilk, oil, and vanilla.
Gently stir wet ingredients into dry until just barely mixed–streaks of flour are fine.
Make sure your loaf pan fits in your oval 6-quart slow cooker. Grease and flour loaf pan. Set it on a jar ring or other heat-resistant thing to keep it off the floor of the cooker.
Pour batter into prepared loaf pan.
Put lid on cooker, propping it open at one end with a chopstick or wooden spoon handle.
Cook on High for 3 to 4 hours, until tester inserted in middle comes out clean.
Wearing oven mitts (to protect your knuckles!), remove hot pan from hot cooker and allow it to cool for 10 minutes. Run a knife around the edge and turn loaf out on cooling rack to cool for an additional 30 minutes before slicing.
Yield: 10 servings
Serve with butter or cream cheese, if you wish, but I love it by itself with a glass of milk.
Recipe Source: “Fix-It and Forget-It Slow Cooker Magic: 550 Amazing Everyday Recipes” by Phyllis Good (Skyhorse Publishing, Inc.)