cinnamon swirl chocolate chip quick bread

11559649246_1d5c5c33d5_k

11559646773_82b46caa04_k

11559550214_d1b391f070_k

11559665496_89cb0b3c65_k

Cinnamon Swirl Chocolate Chip Quick Bread
from Sally’s Baking Addiction

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup mini chocolate chips
1 large egg, at room temperature
3/4 cup brown sugar
1/4 cup granulated sugar
1 cup buttermilk (I used 1 tablespoon white vinegar + fill the rest up to 1 cup with milk)
1/3 cup oil (vegetable, canola, or melted coconut oil)
1 teaspoon vanilla extract

Cinnamon Swirl

1 tablespoon cinnamon
1/3 cup sugar (I used a combination of brown sugar + 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.

11559529494_953a82344d_k

Advertisements

About Bianca

I'm a 20-something optometry student, juggling my aspirations to become a doctor with my passions for food, traveling, and life. You'll find a little bit of each on this blog!
This entry was posted in Uncategorized and tagged , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s