Tart black currants and pockets of dark chocolate folded into a buttery, tender crumb — this loaf is the best of both worlds. The berries burst as it bakes, swirling jammy pockets through every slice. It’s beautiful enough for guests and easy enough for a Sunday afternoon — berry-bake fans will also love our Moist Black Currant Loaf Cake.
Ingredients
- 100 g (7 tbsp) butter
- 200 g (1 cup) sugar
- 250 g (2 cups) flour
- 3 eggs
- 2 tsp baking powder
- Pinch of salt
- 200 g (7 oz) black currants
- 90 g (3.2 oz) dark chocolate, chopped
Instructions
- Cream the butter with the sugar and eggs until pale.
- Add the sifted flour with the baking powder and salt; mix.
- Fold in the whole black currants and the chopped chocolate.
- Fill a loaf pan with the batter.
- Bake at 180C (350F) for 45-55 minutes until a skewer comes out clean.
Tips
- Toss the currants in flour before folding in so they don’t sink.
- Tent with foil if the top browns too fast.
- Slice only once fully cooled.
Nutrition (per 100 g): 188 kcal, protein 7 g, fat 7 g, carbs 24 g.
Try our High-Protein Banana Cheesecake with Black Currants next, or the Protein Oat Cookies for snacking. For more baking inspiration, browse Allrecipes.