CINNAMON CHOCOLATE CHIP BREAD

A golden crisp top is made of cinnamon sugar swirled with batter. Pretty marbled bread for a pretty holiday season!
There’s a thick layer of cinnamon sugar swirl in the middle too, creating a surprise texture when biting in.

The aroma this creates while baking and then once it’s out of oven cooling is heavenly.

It just smells like the holidays and fills your home with warmth and the most wonderful smell.

Can we also talk about how EASY this recipe is?!

Basically the cinnamon sugar is made in a bowl and the batter made in another. Then you swirl the two together and it’s bake time baby. We all have things to do and places to be this holiday season so this bread will fit right into your busy schedule.

HOLIDAY IDEA: batch bake a bunch of loafs, wrap them in cellophane, add some fresh green sprigs and a ribbon bow for easy gift giving! Teachers, neighbors, friends, delivery workers, or even your contribution to the holiday meal.

Everyone will loooooove these pretty loafs.

Found this recipe on Sallys Baking Addiction and made zero changes, it is perfect.

CINNAMON CHOCOLATE CHIP BREAD

Print Recipe

Course Dessert

Prep Time 15 minutes mins

Cook Time 1 hour hr

Servings 1 LOAF

Ingredients

CINNAMON SUGAR

• 1/3 CUP WHITE GRANULATED SUGAR
• 1 TABLESPOON CINNAMON

BREAD BATTER

• 2 CUPS ALL PURPOSE FLOUR
• 1/2 TEASPOON SALT
• 1 TEASPOON BAKING SODA
• 1 LARGE EGG ROOM TEMP
• 1/4 CUP WHITE GRANULATED SUGAR
• 1/2 CUP BROWN SUGAR, PACKED LIGHT OR DARK
• 1/3 CUP VEGGIE OIL
• 1 TEASPOON VANILLA EXTRACT
• 1 CUP BUTTERMILK
• 2/3 CUP MINI CHOCOLATE CHIPS

Instructions

CINNAMON SUGAR

• COMBINE CINNAMON AND SUGAR IN A SMAL BOWL, SET ASIDE.

BREAD BATTER

• PREHEAT OVEN TO 350 DEGREES F. COAT A NON STICK 9X5" LOAF PAN WITH COOKING SPRAY
• COMBINE DRY INGREDIENTS IN A LARGE BOWL: FLOUR, BAKING SODA, AND SALT, WHISK TOGETHER. WHISK IN MINI CHOCOLATE CHIPS AND SET ASIDE.
• IN A MEDIUM BOWL ADD EGG AND BOTH SUGARS, WHISK UNTIL SMOOTH. THEN WHISK IN BUTTERMILK, VEGGIE OIL, AND VANILLA. POUR THE WET MIXTURE INTO THE DRY MIXTURE AND MIX UNTIL JUST COMBINED. BE CAREFUL NOT TO OVER-MIX THE TWO.
• POUR HALF THE BATTER INTO THE LOAF PAN. TOP WITH 2/3 OF THE CINNAMON SGUAR MIXTURE. ADD EXTRA CHOCOLATE CHIPS AND USE A KNIFE TO MAKE AN "S" SHAPE FROM ONE SIDE TO THE OTHER TO SWIRL THE CINNAMON SUGAR.
• POUR THE REST OF THE BATTER ON TOP AND REPEAT WITH THE CINNAMON SUGAR, MORE CHOCOLATE CHIPS, AND THE "S" SHAPE WITH A KNIFE.
• BAKE FOR 55-65 MINUTES DEPENDING ON YOUR OVEN. CHECK AT 45 MINUTES USING A TOOTH PICK OR SHARP THIN OBJECT IN THE MIDDLE TO MAKE SURE THE BATTER IS NOT WET OR STILL RAW.

  COVER THE PAN LOOSELY WITH FOIL HALFWAY THROUGH BAKING AT ABOUT 25/30 MINUTES.

  THIS WILL PREVENT THE TOP OF THE BREAD FROM BROWNING TOO MUCH.
• COOL BREAD ON A WIRE RACK AND THEN REMOVE FROM PAN BY RUNNING A KNIFE AROUND THE EDGES. FLIP OVER INTO YOUR HAND AND THEN FLIP ONTO A CUTTING BOARD (EASIEST WAY TO CLEANLY GET A LOAF OF BREAD OUT OF A LOAF PAN!).
• SLICE AND SERVE WITH BUTTER IF YOU'RE FEELING EXTRA INDULGENT.
• BREAD KEEPS IN THE FRIDGE LONGER AND FREEZES PERFECTLY.

Notes

RECIPE AUTHOR: SALLYS BAKING ADDICTION

Much love & Happy Holidays,