1 pkg (6oz) semisweet chocolate chips
1/4 cup butter. (1/2 stick)
2 cups all-purpose flour
1/2 cup sugar
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 cup finely chopped walnuts or pecans
2 eggs, lightly beaten
3/4 cup milk
1/2 cup raspberry jam. seedless
1 tsp vanilla
Lightly grease a 9- by 5-inch loaf pan; set aside. Preheat
oven to 350.
Melt chocolate chips and butter in a small saucepan; set
aside. In a large bowl combine flour, sugar, baking soda,
baking powder and salt. Add nuts; stir well. In a separate
bowl combine eggs, milk, raspberry jam and vanilla. Beat until
blended. Add melted chocolate mixture and milk mixture to the
flour mixture, stir just until moistened. Pour into prepared
pan. Bake for 50 to 60 minutes, or until a toothpick inserted
in the center of the loaf comes out clean
Place the pan on a wire rack for 10 minutes, then remove the
loaf to cool completely.
