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Chocolate Cinnamon Bread


  • 3 cups all-purpose flour
  • 1 Tbsp. baking powder
  • 1 tsp. salt
  • 3 eggs
  • 1-3/4 cups sugar
  • 3/4 cup cooking oil
  • 12 ounces evaporated skim milk
  • 3/4 cup packed light brown sugar
  • 1/4 cup cocoa powder
  • 1/2 tsp. ground cinnamon
  • 1-1/4 tsp. ground allspice
  • 2 Tbsp. semi-sweet chocolate chips
  • 3 cups nonfat vanilla frozen yogurt


Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up sides of two 8x4x2-inch or 9x5x3-inch loaf pans. Line bottoms of pans with waxed paper or parchment paper and set aside.

In a large bowl, combine the remaining flour, the baking powder, allspice, cinnamon, and salt; set aside.

In a medium bowl, beat eggs with a fork. Stir in sugar, oil, and milk, and add egg mixture. all at once to flour mixture; stir just until combined. Fold in melted chocolate chips.

Spoon batter evenly into prepared pans. Bake 8x4x2-inch pans for 60 to 65 minutes or 9x5x3-inch pans for 55 to 60 minutes or until a wooden toothpick inserted near the centers come out clean.

Cool in pans on wire racks for 10 minutes. Remove from pans. Remove waxed paper or parchment paper.

Cool completely on wire racks. Wrap and store overnight before slicing. If desired, serve with Spiced Cream Cheese Butter. Makes 2 loaves (28 servings)

Spiced Cream Cheese Butter


  • 2 3 ounce packages cream cheese, softened
  • 1/4 cup butter, softened
  • 1 tsp. vanilla
  • 1/4 tsp. ground allspice
  • 1-1/4 cups powdered sugar


In a small bowl, combine cream cheese, butter, vanilla, and allspice. Beat with an electric mixer on low to medium speed until light and fluffy. Gradually add powdered sugar, beating well. Cover and chill.

Let stand at room temperature for 30 minutes before serving. Makes about 1-1/4 cups (twenty 1-tablespoon servings).

By LRP from LWL, MA

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