Bilovichek (Egg White Sweet Bread)

Instructions

1. Prepare the pan: Butter the long loaf pan thoroughly with unsalted butter. Sprinkle with coarse flour or sifted all-purpose flour, shaking to cover evenly and prevent clumps. Set aside.
2. Sift dry ingredients: Sift together the all-purpose flour (3/4 cup) and baking powder (2 teaspoons). Crush any lumps gently with your fingers to ensure an airy flour mixture.
3. Chop walnuts: Chop 1/2 cup walnuts into smaller pieces using a knife. It doesn't have to be perfect; just avoid large chunks.
4. Mix dry add-ins: Combine chopped walnuts, 1/3 cup raisins, and 1/3 cup chocolate chips (or chopped chocolate) in a bowl.
5. Whip egg whites: Using a clean, grease-free bowl and whisk attachment, whip six egg whites on high speed until they form soft snow-like peaks. Then gradually add 1 and 1/4 cups powdered sugar and continue mixing on medium speed until soft peaks form. Avoid over-whipping to keep the meringue soft.
6. Incorporate wet ingredients: Add 2 tablespoons rum (or water) and 2 tablespoons oil to the egg white mixture. Mix slowly on low speed to avoid deflating the egg whites.
7. Fold in dry ingredients and add-ins: Gently fold in the sifted flour and baking powder mixture, followed by the walnut, raisin, and chocolate chip mix. Use a spatula to carefully combine without deflating the batter.
8. Bake the bread: Preheat the oven to 350°F (175°C). Pour the batter into the prepared loaf pan and level the top gently with a spatula. Bake for approximately 28 minutes. Test doneness by inserting a wooden skewer; it should come out clean without wet batter.
9. Cool the bread: Let the bread rest in the pan for about 5 minutes before transferring it to a cooling rack. This prevents the bottom from becoming soggy. Allow to cool completely before slicing.