Description
This Chocolate Chip Cinnamon Bread is a moist and flavorful quick bread swirled with cinnamon and studded with melty chocolate chips. Perfect for breakfast, a snack, or dessert, it’s a comforting treat for any time of day.
Ingredients
Units
Scale
For the bread:
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup (115 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (240 ml) buttermilk (or regular milk with 1 teaspoon vinegar)
- 3/4 cup (150 g) semi-sweet chocolate chips
For the cinnamon sugar swirl:
- 1/4 cup (50 g) granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven:
- Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- Prepare the dry ingredients:
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and ground cinnamon.
- Cream the butter and sugar:
- In a large mixing bowl, beat the softened butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Combine wet and dry ingredients:
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined; do not overmix. Fold in the chocolate chips.
- Make the cinnamon sugar swirl:
- In a small bowl, mix together the granulated sugar and cinnamon for the swirl.
- Assemble the bread:
- Pour half of the batter into the prepared loaf pan and spread evenly. Sprinkle half of the cinnamon sugar mixture over the batter. Add the remaining batter on top and sprinkle the remaining cinnamon sugar mixture. Use a knife to gently swirl the cinnamon sugar into the batter.
- Bake:
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent the bread with aluminum foil after 30 minutes.
- Cool and serve:
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Notes
- Storage: Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- Freezing: Wrap the cooled bread tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before serving.
- Variations: Add chopped nuts, dried fruits, or white chocolate chips for extra texture and flavor.