Chocolate Swirl Quick Bread

READY IN: 1hr 15mins
Recipe by mailbelle

From the Healing Kitchen at Cinnamon provides a nice warm, spicy undertone to the chocolate in this tea bread.

Top Review by Annacia

A lovely quick loaf that is just that, quick. I love that the fat is heart healthy olive oil instead of sat fat butter. To make it usable for myself I used Splenda for the sugar, soured fat free milk with vinegar to replace the reg buttermilk and used 2 tbs of Dutch cocoa instead of the chocolate syrup. It was the addition of the cinnamon in the chocolate portion that brought this recipe up to a 5 for me. That's a wonderful addition, don't skip it or reduce the amount. It makes the recipe.

Ingredients Nutrition


  1. Preheat the oven to 350°. Spray a 9- x 5-inch loaf pan with nonstick cooking spray.
  2. In a large bowl, stir together the flour, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, stir together the egg whites, oil, buttermilk, and vanilla.
  4. Make a well in the center of the flour mixture and stir in the buttermilk mixture until evenly moistened.
  5. Scoop out 2/3 cup of the batter and transfer it to a medium bowl. Add the chocolate syrup and cinnamon and stir until combined.
  6. Spoon the remaining batter into the loaf pan. Drop the chocolate batter onto the vanilla batter and, with a knife, swirl the chocolate batter through the vanilla batter.
  7. Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. Cool the loaf in the pan for 10 minutes, then invert onto the rack to cool completely. Makes 10 slices.

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