Cinnamon Chocolate Chip Bread

A couple weeks ago, I’d planned to make muffins to bring my coworkers. After spending some time browsing recipes and thinking through the options, I realized muffins would be a bit cumbersome to carry that particular day. I also had cookies to bring… plus a suitcase, since I was headed on a work trip that night.

B270EEB4-4392-4327-9107-D5247733FF8BSo I pivoted to a morning quickbread. Quickbreads are a great solve when you want to make something that’s comforting, satisfying… but also pretty easy to make and carry. It’s a lot easier to carry a single loaf, than it is to carry a giant case of muffins or try to shove muffins in Ziplocs without crushing them. Most quick bread recipes come together pretty quickly (unless you pick one with super prepped ingredients!) and they’re pretty simple to bake right, too. 

I scanned my quick bread recipes on Pinterest, and landed on this Cinnamon Chocolate Chip Bread from Sally’s Baking Addiction. It looked delicious, and I already had all the ingredients on hand—so it won this round of recipe roulette.

This bread got rave reviews at work. There’s just something so comforting about cinnamon. To me, cinnamon means warmth—and when you put it in your breakfast, it helps the day get off to a better start.  

Cinnamon Chocolate Chip Bread

Recipe source: Sally’s Baking Addiction. I’ve rewritten things a bit and added my own commentary. 

Yield: One 9×5 loaf. I sliced mine into ~40 smaller pieces.

Suggested equipment: None

Total Time: ~80 minutes

Cook Time: ~55 minutes

Ingredients

Cinnamon swirl

  • 1 tbsp ground cinnamon 
  • 1/3 cup granulated sugar

 

Bread

  • 2 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2/3 cup mini semi-sweet chocolate chips
  • 1 large egg, at room temp
  • 3/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1/3 cup vegetable or canola oil
  • 1 tsp vanilla
  • 1 cup buttermilk (I used dried buttermilk, and recommend it if you don’t want to buy fresh buttermilk that might go to waste. If you do this, follow the instructions on your package to figure out the right ratios of buttermilk powder and water.)  

Instructions

  1. Preheat your oven to 350F
  2. Make your cinnamon sugar by combining the cinnamon and sugar together in a small bowl.
  3. In a large bowl, toss your flour, baking soda, salt and chocolate chips together until they’re combined. If you’re using dried buttermilk, now’s the time to mix the powder in. Set the bowl aside for now.
  4. In a medium bowl, whisk your egg, brown sugar and granulated sugar together. Make sure it’s totally combined—brown sugar can be pesky sometimes!
  5. Add the oil, vanilla and buttermilk (or water if you’re using dried buttermilk). Whisk gently until the mixture is smooth and you don’t see lumps. Be careful not to overmix at this step, since that could make your bread tougher than you want.
  6. Line and spray a 9×5 loaf pan. Pour half your batter into the pan.
  7. Top batter with 3/4 of your cinnamon sugar mixture. Then, pour the remaining batter on top.
  8. Sprinkle with the rest of your cinnamon sugar so it’s even on the top. You can add some mini chocolate chips to the top, too!
  9. Cover the bread loosely with aluminum foil before you put it in the oven. This helps the bread bake evenly since it often takes longer for the middle to cook, and you don’t want to burn the top.
  10. Bake for 45 minutes to 1 hour, depending on your oven. I’d start checking at 45 minutes and go from there. Mine took about 55 minutes to cook.
  11. Allow bread to cool in the pan on a wire rack before you cut into it.

 

This bread will keep for several days if you wrap it tightly. It freezes well too—just be careful as you wrap it, since the foil might strip off some of the cinnamon sugar topping when you take it back out of the freezer. 

 

Pumpkin Banana Bread

I try to avoid buying produce at Trader Joe’s because I’ve noticed it goes bad really quickly. And when you’re cooking for one person, you really need produce to last more than a couple days.

One notable exception: bananas. Yes, they also go bad pretty quickly. But an overripe banana isn’t waste: it’s a baking opportunity. So now I buy TJ’s bananas planning to bake with whatever goes super brown.

img_5972.jpgThis time, it was Pumpkin Banana Bread. This bread is incredibly flavorful with hints of both banana and pumpkin pie spice. It’s also super moist, because pumpkin and banana are both texture boosters. You add a nice crumble on top, and get a layered bread that’s the ultimate breakfast booster. Or afternoon booster. Or whenever else you like to eat your treats….no judgement here.

Pumpkin Banana Bread

Original recipe: Cookies and Cups. I’ve rewritten things a bit and added commentary. 

Yield: 1 9×5 loaf

Total Time: ~2 hours. A lot of that is baking time vs. prep!

Cook Time: ~70 minutes

Ingredients

Bread 

  • 1 cup granulated sugar
  • 1/2 cup vegetable or canola oil
  • 2 large eggs
  • 1 tsp vanilla
  • 2 ripe bananas, mashed with a fork
  • 1/2 cup canned pumpkin
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 1 tsp pumpkin pie spice (I make my own with this recipe)
  • 2 cups flour

Crumble topping 

  • 1/4 cup butter, cold and cubed
  • 1/2 cup dark brown sugar (can sub in light if it’s all you’ve got)
  • 1/2 cup flour
  • 1 tsp pumpkin pie spice

Instructions

Make your bread 

  1. Preheat your oven to 300F
  2. In a large bowl, mix your sugar and oil
  3. Add the eggs and vanilla, then mix until it’s all smooth
  4. Add your mashed banana, pumpkin, baking soda, salt and pumpkin spice. Stir until it’s combined. I used a wooden spoon for this step
  5. Fold in your flour. Mix so you can’t see any traces of flour, then stop—you don’t want to overmix!
  6. Spray a 9×5 loaf pan with nonstick spray, then line it with parchment. I tend to leave extra parchment hanging over the sides so it’s easier to remove the bread from the pan. It still might be sort of hard, but this makes it easier!
  7. Pour batter into the pan

Make your crumble and bake the bread 

  1. Grab a medium bowl, and add your butter, brown sugar, flour and pumpkin pie spice
  2. Use a fork or your hands to mix the ingredients together. You want to mix until a coarse crumb forms. I found it much easier with my hands!
  3. Sprinkle your topping over the loaf batter
  4. Bake for 65-85 minutes, or until a toothpick inserted in the middle comes out clean. Don’t assume the bread is done just because the topping starts to brown—it might still be undercooked in the center. If you need to bake the bread longer and you’re worried about burning the top, use a foil “tent” to cover the top.
  5. Put the pan on a cooling rack, and leave it there for 20 minutes. Then, remove the bread from the pan, and put it on a wire rack to finish cooling

This bread kept well. I think it tasted even better on day 2, and still tasted great on day 3!