Cinnamon Chocolate Chip Bread
Prep Time
10 mins
Cook Time
55 mins
Total Time
1 hr 5 mins
Yields
1 Loaf
Directions
- Preheat oven to 350°F, then spray a 9x 5 bread pan with nonstick spray.
- Make the cinnamon swirl by combining 1 tbs of cinnamon and 1/3 cup of granulated sugar mixing together in a small bowl , then set aside
- Whisk the flour, baking soda, and salt together in a large bowl. Stir in the chocolate chips. Set aside
- In a medium bowl, whisk the egg, brown sugar, and granulated sugar until product is smooth
- 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. Avoid over-mixing.
- Spread half of the batter into prepared loaf pan. Top evenly with 3/4 of your cinnamon-sugar mixture
- Gently spread the remaining batter on top as best you can and sprinkle the rest of the cinnamon-sugar
- Sprinkle with a couple more chocolate chips if desired. After use a toothpick to create more of a swirl
- Bake the bread for 50-60 minutes, tenting loosely with aluminum foil halfway through baking. Use a toothpick to check doneness
- Let bread cool on a rack for 30 minutes then enjoy
Ingredients
- 2 cups Ginger Evans All-Purpose Flour
- 2/3 cup Ginger Evans Semi-Sweet Chocolate Chips
- 1 Grade A, Eggs Large
- 1 tsp Marcum Vanilla Extract
- 1 tsp Ginger Evans Baking Soda
- 1/2 cup Ginger Evans Brown Sugar
- 2/3 cup Ginger Evans Granulated Sugar
- 1 cup Coburn Farms Buttermilk
- 1/3 cup Medeiros Vegetable Oil
- 1/2 tsp Marcum Salt
- 1 tbs Marcum Cinnamon
- 1/2 tsp Marcum Nutmeg