Raspberry-Chocolate Breakfast Bread

• 1 cup semi-sweet chocolate chips
• 14 cup butter
• 2 cups flour
• 12 cup sugar
• 1 teaspoon baking soda
• 12 teaspoon baking powder
• 14 teaspoon salt
• 1 cup finely chopped macadamia nuts
• 2 eggs, lightly beaten
• 34 cup milk
• 12 cup seedless raspberry jam
• 1 teaspoon vanilla extract

1. Lightly grease a 9x5x3" loaf pan; set aside.
2. Preheat oven to 350*F.
3. Melt the chocolate chips and butter together in a small saucepan; set aside.
4. In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt; add the macadamia nuts and stir well.
5. In another bowl, combine the eggs, milk, raspberry jam, and vanilla; blend well.
6. Add the melted chocolate mixture and milk mixture to the flour mixture; stir just until moistened.
7. Pour batter into the prepared pan; bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool in pan for 10 minutes before inverting onto a wire rack and cooling completely.

semisweet chocolate chips, butter, flour, sugar, baking soda, baking powder, salt, nuts, eggs, milk, seedless raspberry jam, vanilla

Taken from www.food.com/recipe/raspberry-chocolate-breakfast-bread-70773 (may not work)