cinnamon swirl chocolate chip bread
February 23, 2014 § 2 Comments
Twas a long week.
So here is a short post.
- Beaming sunshine-y weather that’s reminiscent of summer
- Laughing with friends over bowls of noodles
- That tingly inspiration you feel after watching the Olympics
- Multi-tasking works: I can now type up my papers while walking on the treadmill
- “health” food (see below)
So yup, this week was endless but the weekend has never felt so good. I rewarded myself by baking a loaf of cinnamon chocolate chip quick bread, which ended up being another one of those “hey, this doesn’t really look like the picture…” kind of results. But no complaints from family members, who keep coming back to the kitchen to cut off a slice. After all, you can’t really go wrong with cinnamon and sugar!
This cake is moist, dense, and tastes homey – like something your mom would make for you after the first day of school. I used coconut oil instead of vegetable oil, which turned out fine and makes me feel healthier (haha who am I kidding). On that note, don’t be afraid to go heavy on the cinnamon-sugar topping!
Longer post than anticipated whoops.
(from Sally’s Baking Addiction)
for the bread:
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup mini semi-sweet chocolate chips
1 large egg, room temperature
3/4 cup brown sugar
1/4 cup granulated sugar
1 cup buttermilk (no substitutions)
1/3 cup vegetable oil (or canola, or melted coconut oil)
1 teaspoon vanilla extract
for the cinnamon-swirl:
1 Tablespoon ground cinnamon
1/3 cup granulated sugar
Preheat oven to 350F degrees. Spray a 9×5 loaf pan with nonstick spray. I prefer a dark metal loaf pan, which seems to help brown quick breads more evenly.
Make the cinnamon-swirl first by combining the cinnamon and sugar together in a small bowl. Set aside.
Make the bread: In a large bowl, toss the flour, baking soda, salt, and chocolate chips together until combined. Set aside. In a medium bowl, whisk the egg, brown sugar, and granulated sugar together until combined. Make sure there are no brown sugar lumps remaining. Whisk in the buttermilk, oil, and vanilla. Slowly pour the wet ingredients into the dry ingredients and gently whisk until there are no more lumps. Try very hard not to overmix, which will result in a tough textured bread.
Pour half of the batter into prepared loaf pan. Top evenly with 3/4 of your cinnamon-sugar mixture. Pour the remaining batter on top and finish with the rest of the cinnamon-sugar. Sprinkle with a couple more mini chocolate chips if desired.
Bake the bread, covered loosely with aluminum foil, for 45 minutes to 1 hour. Poke the center of the bread with a toothpick. If it comes out clean, the bread is done. Oven times will vary between ovens. My bread took 56 minutes exactly. Allow bread to cool completely in the pan on a wire rack before cutting.
Bread stays fresh covered tightly at room temperature for up to 6 days. Bread’s flavor and moisture are intensified on day 2. Bread freezes well, up to 2 months.