Cinnamon-Chocolate Swirl Bread

My grandfather loved this bread toasted in a toaster oven with some butter on it. It was very rich but a little dry, I thought. There are some changes that could be made to counteract that problem however. See the notes.

Cinnamon-Chocolate Swirl Bread

Adapted from Moosewood Restaurant Book of Desserts

Ingredients:

• 2 eggs
• 1 c. semi-sweet chocolate chips
• 2/3 c. buttermilk
• 1/4 c. vegetable oil
• 1 tsp. vanilla extract
• 2 c. all-purpose flour
• 1 tsp baking powder
• 1/2 tsp. salt
• 1/2 c. plus 3 tbsp. granulated sugar
• 1/4 tsp. ground cinnamon
• 2 tbsp. wheat flour
• 2 tbsp. butter

To Make:

1. Preheat oven to 350 degrees F. Butter and lightly flour a loaf pan and set aside.
2. Separate one egg, putting yolk in a large bowl and white in a medium bowl. Mix the chocolate chips with the eggs white and set aside.
3. In the large bowl add the second egg, buttermilk, oil and vanilla and beat for a minute.
4. In another medium bowl, sift together WHITE flour, baking powder, baking soda, salt, 1/2 c. sugar and cinnamon. 
5. In yet another bowl, combine WHEAT flour, butter, 3 tbsp. sugar, and a little more cinnamon until crumbly. Spread 1/3 of this mixture on the bottom of the loaf pan.
6. Combine wet and dry ingredients until just blended. Add chocolate chips, but do not mix too much. Pour batter into pan and top with the rest of the streusel mixture. 
7. Bake for 1 hour. Cool completely before taking out of pan.

Some Notes:

• If I make this bread again, I will probably add about 1/3 c. sour cream to try to make the bread a little less dry.