Chocolate Cinnamon Bread

Makes 2 loaves (28 servings)


  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon 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 two8x4x2-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. 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.