RASPBERRY CHOCOLATE CHIP BREAD

By carvalhohm

Ingredients

• 1 cup whole wheat flour
• 2/3 cup all-purpose flour
• 3/4 cup rolled oats
• 2/3 cup sugar
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1/2 tsp. 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 tsp. vanilla extract

Preparation

Step 1

1. In large bowl, mix flours, oats,sugar, baking powder, baking soda, salt, and cinnamon. Gently stir in raspberries and chocolate chips.

2. Separately, mix egg, buttermilk, oil, and vanilla.

3. Gently stir wet ingredients into dry until just barely mixed—streaks of flour are fine.

4. 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.

5. Pour batter into prepared loaf pan.

6. Put lid on cooker, propping it open at one end with a chopstick or
wooden spoon handle.

7. Cook on High for 3-4 hours, until tester inserted in middle comes out clean.

8. 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.