I had breakfast club last week, so I treated my coworkers like guinea pigs and experimented on them: Chocolate Fruit Bread. The consensus? It's a keeper. The recipe listed a number of substitutions for the fruit and the chocolate. I made mine with chocolate chips, raisins and craisins. It wasn't overly sweet, like some quick-breads. It also wasn't quite as dense as I expected, which was nice. The recipe suggested possibly using white, milk and dark chocolate. I may have to do a combo next time. But certainly no complaints with the semi-sweet chocolate chips.
It took a lot longer to bake than the recipe called for. I could see the center was still quite liquidy after an hour in the oven. I may have to do a little less eggs or maybe up the temperature. So although this recipe needs a little work, it will be added to my regular breakfast club (and possibly tea-time) repertoire.
The recipe, for those who've asked: