Cinnamon provides a nice warm, spicy undertone to the chocolate in this tea bread.
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-light olive oil
1 cup buttermilk
1 1/2 teaspoons vanilla extract
1/3 cup chocolate syrup
1 teaspoon cinnamon
1. Preheat the oven to 350°F. 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. 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.
3. 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.
4. 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.
5. 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
good source of: riboflavin, selenium, thiamin
Olive oil that has little or no olive flavor is labeled “Light,” “Extra-light,” or “Mild-flavored,” depending on the manufacturer. These olive oils are intentionally bland so that you can use them in recipes where you don’t want the oil to add flavor, such as in muffins, quick breads, or pancakes. The “light” on the label refers to flavor and not fat content, since all olive oils have the same number of calories and fat grams; all of them also have the same high level of heart-healthy monounsaturated fats.
From The Johns Hopkins Cookbook Library: Recipes for Weight Loss, edited by Lawrence J. Cheskin, M.D. and Lora Brown Wilder, Sc.D., M.S., R.D.