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Cinnamon Chocolate Chip Bread

Cinnamon Chocolate Chip Bread

Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 65 Minutes
Yields: 1 Loaf

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
Directions:
  1. Preheat oven to 350°F, then spray 9 x 5 bread pan with nonstick spray
  2. 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
  3. Whisk the flour, baking soda, and salt together in a large bowl. Stir in the chocolate chips. Set aside
  4. In a medium bowl, whisk the egg, brown sugar, and granulated sugar until product is smooth
  5. 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.
  6. Spread half of the batter into prepared loaf pan. Top evenly with 3/4 of your cinnamon-sugar mixture
  7. Gently spread the remaining batter on top as best you can and sprinkle the rest of the cinnamon-sugar
  8. Sprinkle with a couple more chocolate chips if desired. After use a toothpick to create more of a swirl
  9. Bake the bread for 50-60 minutes, tenting loosely with aluminum foil halfway through baking. Use a toothpick to check doneness
  10. Let bread cool on a rack for 30 minutes then enjoy