Chocolate Brownie Loaf

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by Rod
(Dallas, TX)

In this flavorful quick bread recipe, cocoa, raisins, and walnuts are complemented with spelt flour and oat bran to create a tasty bread with hearty texture and gentle sweetness. This recipe can be baked in a 2-quart baking dish or as two small loaves. Dried cherries, dates, or prunes easily substitute for the raisins, with soaking optional for moist fruit; try with chocolate morsels for more brownie richness.

 

Chocolate Brownie Loaf

Ingredients:

1 1/2 cups spelt flour
1/2 cup natural cocoa
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
1 cup warm water
2/3 cup oat bran
1/3 cup applesauce
1/4 cup brown sugar, packed
3 tbsp light olive oil or butter
2 xlg egg whites, whipped
1 1/3 cups dark raisins, soaked
1 1/3 cups chopped walnuts

Directions: (makes one loaf; pre-heat oven to 375 degrees)

Soak raisins in hot water 5 min., then drain well and set aside.

Lightly oil a 2-quart baking dish, then sprinkle with flour and tap dish to remove excess flour.

In a large bowl, combine spelt flour, cocoa, baking powder, baking soda, cinnamon, and salt.

In a medium bowl, combine warm water and oat bran, then stir briefly. Add applesauce, brown sugar, olive oil, and whipped egg whites; stir vigorously to combine. Pour liquid mixture into flour mixture and stir just until combined.

Fold in soaked raisins to distribute any excess moisture, then fold in chopped walnuts. Pour batter into floured baking dish, reduce oven to 350 degrees and bake 45 min.

Note: Fold into completed batter, 3/4 cup semisweet chocolate morsels for extra richness.