2 Reviews

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.

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Annacia December 14, 2008

I'm giving five stars for easy and for the look of the finished product...I didn't get to try any because I gave it all away as xmas gifts. I made it in four mini loaf pans. It was really quick and easy to prepare I sprinkled some milk/white chocolate swirled chips between the layers. I topped it with green/white and red/white swirled chips and drizzled melted chocolate over the top: 1/2 cup chocolate chips and 1 teaspoon oil melted in the microwave, stirring at 20 second intervals until smooth, then put in a baggy with a corner snipped off to create a decorating bag. It smelled delicious and looked like it came from a specialty bakery.

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Jodi Consoli January 06, 2008
Chocolate Swirl Quick Bread