CINNAMON-CHOCOLATE TEA BREAD
I love to make quick breads. They are hardly any work, but always rewarding!
This one is soft and buttery with a ribbon of cinnamon infused chocolate running through…can’t get any more comforting than that!
Slather it with some fat free cream cheese, if you like…but warm and plain is just fine!
1/4 cup Whey Low Powdered
1 tablespoon butter, softened
1/2 teaspoon cinnamon
1/4 cup chopped sugar free dark chocolate (milk choc would be fine, too)
3/4 cup flour
1/4 cup almond flour
1/8 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup butter, softened
1/2 cup Whey Low Granular
2 tablespoons milk
1/2 teaspoon vanilla
1/4 cup sour cream
Preheat oven to 350 degrees. Coat with vegetable spray, two mini loaf pans or an 8X8 inch square pan.
For the topping:
In a small bowl cut the softened butter into the sugar sub and cinnamon with a fork. Stir in the chopped chocolate and set aside.
For the bread:
In a small bowl stir together the flour, almond flour, salt, baking powder, and baking soda. Set aside. In a medium bowl cream the butter with the sugar sub until fluffy. Beat in the egg, vanilla, and sour cream. Stir the dry ingredients into the egg mixture just until combined. Pour 1/4 of the batter into each prepared pan (or 1/2 of the batter into an 8×8 pan).
Sprinkle 1/4 of the topping onto the batter in each pan. Divide the remaining batter between the pans and sprinkle the remaining topping over the top. Bake for 20-25 minutes or until a tester comes out with large, moist crumbs when inserted into the middle.
Remove from the oven to a wire rack. Run a sharp knife around the edge and allow to cool for 10 minutes. Remove from pans and allow to cool on wire rack. (If using a square pan, you don’t have to remove the cake.) Slice and eat while slightly warm or wrap each mini loaf tightly with plastic wrap. Makes 16 servings.
Per Serving: Calories 114; Protein 2 g; Fat 6 g; Carbs 7 g; Sugar 0 g; Sodium 53 mg