I’m really excited to share this chocolate chip raspberry quick bread recipe with you today!
Unfortunately, I feel compelled to first address something completely unrelated, and I had hoped—perhaps naively—that publishing the Chocolate Covered Katie Anorexic post would’ve put the subject of my weight to rest for good. A quick glance at the comment section of Monday’s post, however, suggests otherwise. I’m choosing to respond today not because the trolls deserve a response but because I take my responsibility as a public figure seriously. I don’t want to hurt any impressionable young readers who might’ve felt similarly to the trolls. In answer to the question: NO, I have not lost any weight nor am I unhealthily thin. Perhaps my tall shoes made my legs look longer, or perhaps it was the angle of the camera… In any case, please remember it’s impossible to judge a person’s health based on one photo from the internet.
And to those who think it is vanity that has me post photos of myself, the opposite is actually true. I completely hate posting pictures of myself online! I’m self-conscious about it, as it can stir up exactly the kind of comments I so wish to avoid. Even the most confident person in the world wouldn’t enjoy getting negative comments about his or her appearance. But I know that when bloggers post a little about their lives—as opposed to just food—they are more relatable to readers. So I try to share when I can.
Now… food time!!! 
I hosted my entire family this year for Thanksgiving, which meant four people and two dogs sharing a one-bedroom apartment for seven days. We watched old movies, played cards, drank wine, collaborated to make Thanksgiving dinner in my tiny kitchen… and surprisingly still loved each other by week’s end!
As an early riser, I was in charge of making breakfast each morning, and this Chocolate Chip Raspberry Quick Bread was one of the favorite recipes from the week:
Low Fat Chocolate Chip Raspberry Quick Bread
Low-Fat Chocolate Chip Raspberry Quick Bread
Ingredients
- 3 tbsp milk of choice
- 3 1/2 tbsp oil OR more milk of choice
- 1/4 cup yogurt (I used Wholesoy)
- 1 tbsp apple cider vinegar
- 1 1/4 tsp pure vanilla extract
- 1 cup spelt, all-purpose, or Bob’s gf flour
- 1 tsp baking powder
- 1/4 tsp plus 1/16 tsp salt
- 1/4 cup sugar or xylitol
- pinch stevia OR 1 additional tbsp sugar
- 1 cup raspberries, broken up
- 1/2 cup to 1 cup chocolate chips
Instructions
Preheat your oven to 350 F and grease an 8.5-inch loaf pan. Set aside. Whisk together the milk, yogurt, vinegar, and vanilla (and oil, if using), then let sit at least ten minutes. I used plain—but not unsweetened—yogurt, so add a little extra sugar if using unsweetened. In a large mixing bowl, combine all remaining ingredients except the raspberries, and stir well. Pour wet into dry, and stir until just evenly mixed. Then add the raspberries and stir again, very quickly and carefully so the berries don’t turn the entire batter pink! Pour into the prepared loaf pan, and smooth down evenly. Bake 35 minutes or until a toothpick inserted into the center comes out clean. Store leftovers in the fridge for freshness, or slice and freeze for up to a month.
Link Of The Day:
This bread looks delicious! Quick breads and healthy cakes (like this apple coffee cake: http://www.creativevegancooking.com/2014/09/apple-coffee-cake/ ) are part of my favorite breakfast repertoire. Thanks for sharing!
I cannot believe you got those comments! My first thought was why don’t they make such gorgeous boots in Australia! In fact where were they from?
You looked beautiful and I don’t understand why you keep getting people make those judgements. You are clearly healthy looking and you openly admit to trying all the foods you make which come in both super healthy and natural and the extra sugar and chocolate laden kind.
I love your food and your pictures are always amazing whether they’re of food or you’re in them. Keep taking them and hopefully those people will grow up.
Ps. If we go for the more chocolate chips option for this recipe should we add more of the ‘yoghurt’ or other wet ingredient to even out the mixture or will it still work fine?
Thanks! Boots were from DSW a few months ago…
You can add the full amount of chocolate chips without changing anything. 🙂
Katie you look gorgeous in your pics as does your quick bread! Trolls will be trolls , but you are absolutely right to want to send out a message of positivity and body acceptance for your more impressionable readers. And, as a ways thanks for the delicious looking recipe!
Katie, I thought you looked great. But really, the point is that it doesn’t matter what I thought or anyone else for that matter. If you feel good, if you like the way you look, then you are completely 100% okay. Also, I love your recipes!!! And yes, I do think that pictures of you make you more relatable. Keep doing you!
This looks so great. I love raspberry flavored things. Thanks so much for posting a healthy snack recipe. I am always looking for good things to eat.
Yummm! I seriously love all of your recipes, and I know this will be a hit when I make it 🙂
I can’t wait to try this! I’ve been looking for a recipe to use up some frozen raspberries. btw, I have a question and I hope it doesn’t sound dumb but I saw on your nutrition page that you said you used generic chocolate chips. Does that mean that you don’t worry about little bits of dairy like that in chocolate? just wondering how strict most vegans are with dairy.
In my experience, it depends entirely on the person. I know some vegans who refuse to eat anything that was even processed on the same equipment as animal products. I know others who don’t care if the allergens warning includes milk and eggs, as long as they aren’t in the ingredients list. I even know a few who only cook vegan themselves and eat vegan 99% of the year, but will eat the occasional (for example) holiday cookie that contains butter or milk.
Sorry for the confusion! I used dairy-free chocolate chips (fair-trade brand) when baking. But for some reason caloriecount’s calories for “vegan chocolate chips” is incorrect. So when plugging the recipe in, I just wrote “chocolate chips.”
However… if someone else were to try and make me vegan cookies and happened to use chocolate chips that had some dairy, I would still eat them.
oh ok I understand. I think it’s nice that you wouldn’t reject something someone made for you even if it was not completely vegan. 🙂 Can’t wait to make this bread today!
What about honey?
Recipe looks yummy, and you look fantastic! 🙂 The rumors are seriously stupid. Keep up the healthy eating and keep posting!!
Hi Katie, not sure if I previously commented and sorry to bring it back up (so to speak) but I know how it feels to have the label of an eating disorder thrown at you.
I personally try to think of how ridiculous it is and laugh it all off, like how BMI is somehow directly correlated to sanity..? Anyway, you’re beautiful and nothing anyone says can change that.
All my love,
Joey
x
Hey Katie,
I just wanted to let you know how much I enjoy your recipes ( I have made many). I am currently in a nutrition progam (graduating soon!) and have recommended your site to many of my peers. They love your recipes as well. Keep up the great work!