1 (6 ounce) package semisweet chocolate chips 1/4 cup (1/2 stick) butter2 cups all-purpose flour 1/2 cup granulated sugar 1 teaspoon baking soda 1/2 teaspoon baking powder1/4 teaspoon salt 1 cup finely chopped walnuts or pecans 2 eggs, lightly beaten 3/4 cup milk1/2 cup seedless raspberry jam1 teaspoon vanilla extract
Lightly grease a 9 x 5-inch loaf pan; set aside.
Preheat oven to 350 degrees F.
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 extract. 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 wooden pick 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.
