Chocolate Tea Bread

Makes 10 servings


  • 1-1/2 unbleached flour
  • 3/4 cup sugar
  • 1/2 cup Dutch-process cocoa
  • 2 T powdered instant coffee
  • 1-1/2 tsp baking soda
  • 1/8 tsp salt
  • 5 T prune puree or plum butter, (or substitute baby food)
  • 1 cup plain, nonfat yogurt
  • 1 egg white


  • Combine flour, sugar, cocoa, coffee, baking soda, and salt in a large mixing bowl;
  • Combine prunes, yogurt, and egg white in a small bowl;
  • Blend well;
  • Add prune mixture to dry ingredients and mix with a fork until blended;
  • Spoon batter into a 9 x 5-inch loaf pan that has been coated with vegetable spray;
  • Bake at 375° for 45 to 50 minutes or until toothpick inserted into center of bread comes out clean;
  • Cover bread with waxed paper and cool on a cake rack;
  • When cake is cooled, slice in half lengthwise;
  • Spread with fruit raspberry preserves and reassemble loaf;
  • Serve with a dollop of nonfat vanilla or other flavored yogurt or warm preserves and drizzle over each slice.

Calories: 172
Sodium: 209 mg
Fat: 1 grams
Carbohydrates: 38 grams

© Michelle Anderson 2005 - 2015