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.
So 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
- 1 tbsp ground cinnamon
- 1/3 cup granulated sugar
- 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.)
- Preheat your oven to 350F
- Make your cinnamon sugar by combining the cinnamon and sugar together in a small bowl.
- 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.
- 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!
- 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.
- Line and spray a 9×5 loaf pan. Pour half your batter into the pan.
- Top batter with 3/4 of your cinnamon sugar mixture. Then, pour the remaining batter on top.
- 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!
- 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.
- 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.
- 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.