This recipe for chocolate chip soda bread with hazelnuts and cranberries is so easy to put together and is absolutely delicious. Perfect for a last minute afternoon tea.
This chocolate chip soda bread recipe is inspired by this week’s bread week on the Great British Bake Off. I decided to opt for a simpler soda bread, rather than creating a more traditional dough with yeast etc, as I am much more likely to put something like this together on a weekend morning as a treat for the kids than something that requires hours of kneading and proving.
Apart from the sugar in the cranberries and chocolate chips there isn’t any added sugar but you don’t need it – this soda bread has the perfect balance of sweet and nutty flavours. I’m not sure whether Paul and Mary would approve of my non-traditional approach to their chocolate bread challenge but it certainly won the approval of the Sneaky Veg kids, two of my friends who visited today and their respective children.
I’ll be adding this to the Great Bloggers Bake Off link hosted by Jenny at Mummy Mishaps. Take a look at her cherry and chocolate bakewell nusszopf twisted loaf recipe and scroll down to see what the other bloggers taking part have been making – there are some simply amazing recipes there.
Other Great British Bake Off inspired recipes include:
Here’s how to make chocolate chip soda bread with hazelnuts and cranberries:
Chocolate chip soda bread with hazelnuts and cranberries
- 300 g plain flour
- 1/2 tsp bicarbonate of soda
- 100 ml milk
- 200 ml plain natural yoghurt
- 50 g chocolate chips
- 50 g dried cranberries
- 50 g chopped hazelnuts
Pre-heat the oven to 200°C/180°C (fan)/gas mark 6. Prepare a non-stick baking tray with a sheet of greaseproof baking paper.
Sift the flour and bicarbonate of soda together into a large mixing bowl.
In a separate bowl beat together the yoghurt and milk. Pour into the flour mixture and beat until well combined.
Stir through the chocolate chips, cranberries and hazelnuts.
Spread out onto the baking tray shaping it as you wish. Bake for 30-40 minutes until golden brown. Best eaten on day of cooking but will keep for another day or two stored in an airtight container.
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