Recipe by mailbelle
From the Healing Kitchen at wholehealthmd.com. 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.
- 2 cups flour
- 3⁄4 cup sugar
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 2 large egg whites
- 3 tablespoons extra virgin olive oil
- 1 cup buttermilk
- 1 1⁄2 teaspoons vanilla extract
- 1⁄3 cup chocolate syrup
- 1 teaspoon cinnamon
- Preheat the oven to 350°. Spray a 9- x 5-inch loaf pan with nonstick cooking spray.
- In a large bowl, stir together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, stir together the egg whites, oil, buttermilk, and vanilla.
- Make a well in the center of the flour mixture and stir in the buttermilk mixture until evenly moistened.
- 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.
- 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.
- 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.