Cinnamon-Swirl Chocolate Chip Bread.

Incredibly-moist quickbread with a deep, dark cinnamon swirl inside. Oh, there’s chocolate chips too!

Super-moist, tender Cinnamon-Swirl Bread with Chocolate Chips by sallysbakingaddiction.com. Simple ingredients, easy to make!

You see this bread here?

It was supposed to be heavily drizzled with a vanilla glaze, BUT… was too incredible as is! Drenching it in a glaze would take away from all of it’s cinnamon, brown-sugary, chocolate chippy flavor.

I found myself sneaking a small piece after breakfast, after my workout, and heck – I even replaced my nightly popcorn bowl in the name of swirled quickbread. If I hadn’t promised Kevin’s motorcycle friends (yes, I’ve been on it. yes, it’s frightening!) a few slices, then we’d probably polish off every last sugary crumb in only 2 days.

Super-moist, tender Cinnamon-Swirl Bread with Chocolate Chips by sallysbakingaddiction.com. Simple ingredients, easy to make!

I’ll never tire of cinnamon swirl bread.  Growing up, my favorite school morning breakfast (umm besides strawberry toaster strudels) was cinnamon swirl bread, toasted and buttered. It sounds pretty boring, but if you’ve ever had a piece of buttered cinnamon-swirl bread, then you know what I’m talkin’ about!

I craved the same comforting flavors last week and before I knew it, this quick bread came to life. As I reached for a few pecans to toss into the batter, I accidentally grabbed the chocolate chips instead.  Oops?

Swirled with cinnamon sugar, topped with more, and dotted with teeny tiny chocolate chips. It’s almost like cake – soft, tender, and moist. I mean common, look at that deep, dark ripple of cinnamon!

Super-moist, tender Cinnamon-Swirl Bread with Chocolate Chips by sallysbakingaddiction.com. Simple ingredients, easy to make!

Baking science alert! 

Imparting moisture are a few of my very favorite baking ingredients: oil, buttermilk, and brown sugar.

(1) First, the oil. I use oil in my Super-Moist Carrot Cake recipe and knew it was exactly what this quickbread needed. Butter is a fat that gives unbeatable flavor in my recipes, but nothing beats the moisture that oil brings – especially to muffins, cakes, and quick breads. There is so much flavor from the cinnamon, brown sugar, and chocolate chips that the flavor of butter would disappear anyway.

(2) The buttermilk. Don’t try to substitute the buttermilk with anything! Buttermilk is what makes my Triple Chocolate Cake so darn moist. You absolutely need buttermilk for this quick bread recipe. The lactic acid present is what will allow the baking soda to produce the leavening gas (carbon dioxide).

Don’t have buttermilk?  Most folks don’t typically keep buttermilk in the house. Save yourself a trip to the store and make your own at home. Measure 1 Tablespoon of white vinegar or lemon juice in a measuring cup. Then, add enough milk (1%, 2%, or whole) to the same measuring cup until it reaches 1 cup. Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in your recipe.

(3) Now the brown sugar. You’ll use both granulated sugar and brown sugar to sweeten the bread. Brown sugar is used (almost) exclusively to sweeten the batter, and white sugar is mixed with cinnamon for the swirl and topping. Brown sugar is one of my favorite ingredients – ever. I used light brown sugar in this bread, which is made with less molasses than dark brown sugar. You may use either dark or light in this recipe.

Super-moist, tender Cinnamon-Swirl Bread with Chocolate Chips by sallysbakingaddiction.com. Simple ingredients, easy to make!

Super-moist, tender Cinnamon-Swirl Bread with Chocolate Chips by sallysbakingaddiction.com. Simple ingredients, easy to make!

When you have those three imperative ingredients ready, all you have to do is mix your dry ingredients together. Then mix your wet ingredients together. Mix both seperately as much as you want! But when it’s time to combine the wet and the dry – be careful. Be very careful not to overmix. Overmixing your batter will develop the gluten and will result in a heavy, tough textured bread. That’s the last thing you want, trust me!  Just mix the wet and dry ingredients together until *just* combined.

You’ll add the batter to the loaf pan with a heavy layer of cinnamon-sugar. Cutting into the bread and finding that cinnamon-swirl tucked inside? Magic. If you couldn’t tell by now, I get really excited over cinnamon sugar swirls.

Before putting into the oven, sprinkle a little more cinnamon-sugar and chocolate chips on top. Ya know, for fun.

Super-moist, tender Cinnamon-Swirl Bread with Chocolate Chips by sallysbakingaddiction.com. Simple ingredients, easy to make!

Your kitchen is going to smell like a bakery. (You’re welcome.) There is just nothing like the warm, sweet scent of cinnamon bread baking in the oven. Especially on a chilly morning wearing fuzzy slippers and sippin’ chai tea.

There are two things that quick bread shouldn’t be: bland and dry. This bread is neither. If you can wait, this melt-in-your-mouth bread is even more flavorful and moist on day 2. It takes A LOT of willpower, so umm… you definitely don’t have to wait. But similar to how banana bread and carrot cake’s flavor intensifies overnight, this bread is just the same.

You could use this recipe to make muffins, too. I know you love cinnamon-sugar muffins as much as I do. :D

Super-moist, tender Cinnamon-Swirl Bread with Chocolate Chips. Simple ingredients, easy to make!

Besides tasting better than a cinnamon bun – yeah, I just said that – it’s an incredibly easy recipe!

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Cinnamon-Swirl Chocolate Chip Bread

Moist and tender cinnamon-swirl quick bread sprinkled with chocolate chips.

Yield: 1 loaf

Prep Time: 10 minutes

Total Time: 1 hour, 10 minutes plus cooling

Ingredients:

Bread

  • 2 cups (250g) all-purpose flour (accurately measured)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2/3 cup (120g) mini semi-sweet chocolate chips
  • 1 large egg, at room temperature*
  • 3/4 cup (150g) light brown sugar (or dark brown)
  • 1/4 cup (50g) granulated sugar
  • 1 cup (240ml) buttermilk (no substitutions)
  • 1/3 cup (80ml) vegetable oil (or canola; or melted coconut oil)
  • 1 teaspoon vanilla extract

Cinnamon-Swirl

  • 1 Tablespoon ground cinnamon
  • 1/3 cup (65g) granulated sugar

Directions:

Preheat oven to 350F degrees. Spray a 9x5 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.

*Room temperature egg is highly suggested for this bread. It will disburse more evenly when mixed. To bring the egg to room temperature quickly, drop into a cup of warm water for 5 minutes.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

After you make this bread, try these similar recipes next… ;)

Cinnamon-Swirl Banana Bread

Cinnamon Swirl Banana Bread

 

Homemade Orange Sweet Rolls

Copycat Pillsbury Orange Sweet Rolls. Gooey, fluffy, and dipping with orange glaze-5

 

Super-Crumb Coffee Cake

Super Crumb Coffee Cake

 

Snickerdoodle Cupcakes with Cinnamon-Swirl Frosting

Snickerdoodle Cupcakes with Cinnamon Swirl Frosting

 

Nutella-Stuffed Cinnamon Sugar Muffins

Nutella Stuffed Cinnamon Sugar Muffins by Sally's Baking Addiction

 

Pumpkin Cinnamon Rolls with Maple Cream Cheese Glaze

Soft Pumpkin Cinnamon Rolls with Maple Cream Cheese Glaze

 

Banana Chocolate Chip Cinnamon-Streusel Muffins

Banana Chocolate Chip Muffins with Cinnamon Streusel

 

 

   

167 Responses to “Cinnamon-Swirl Chocolate Chip Bread.”

  1. #
    61
    Loriposted October 23, 2013 at 8:34 pm

    Hi Sally…must. make. this. now…but I want to make muffins. How long should I bake them?

    Reply

    • Sallyreplied on October 24th, 2013 at 6:33 am

      Hey Lori! I would say 17-20 minutes as muffins. Keep an eye on them. They’ll be done when a toothpick inserted in the center comes out mostly clean. Enjoy!

      Reply

  2. #
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    Snehaposted October 24, 2013 at 12:53 am

    Hi Sally ,I made this bread yesterday evening n today it all disappeared…..my husband just loved it n had it for breakfast. Love ur creations.

    Reply

    • Sallyreplied on October 24th, 2013 at 6:37 am

      So happy you both loved it!

      Reply

  3. #
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    chloeposted October 24, 2013 at 3:37 am

    Hi Sally! Can we use bread flour or cake flour for this recipe? How different will it turn out to be?

    Reply

    • Sallyreplied on October 24th, 2013 at 6:41 am

      The bread flour will make this bread extremely dense and heavy due to the flour’s higher gluten content. Cake flour will make the bread extremely delicate like a light fluffy cake. If any, I would use cake flour. But the bread may not hold up properly. You need to gluten content in all-purpose for the best results.

      Reply

      • chloereplied on October 25th, 2013 at 12:58 am

        Thanks Sally! I just made this and it’s still in my oven – the whole house smells delicious! Instead of using oil, I creamed the butter with brown sugar, and then added in the egg. Mixed all the wet ingredients and combined the dry ingredients. I reduced the choc chips amd added pecans! Can’t wait to try it! Thank you for the recipe!

        • Sallyreplied on October 25th, 2013 at 7:36 am

          You’ll have to let me know how you like it. Curious how it is with creamed butter!

  4. #
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    Melanieposted October 24, 2013 at 11:01 am

    This and your cinnamon Danielle banana bread are in the oven right now. My house smells amazing!

    Reply

  5. #
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    Saraposted October 24, 2013 at 6:42 pm

    We LOVED this bread!! You were SO right about the oil; it made this bread wonderfully moist and it really was even better on the second day! (The only reason it lasted until then was because I baked 1 8″ loaf and 1 mini loaf! I ate the mini loaf as soon as it cooled and the larger loaf was devoured the next day!) I only had 1/2 cup of mini chocolate chips, but it still came out great; they were an awesome addition to this cinnamon-y swirled bread. Just wonderful!! :) Thanks again for all your great recipes!!

    Reply

    • Sallyreplied on October 25th, 2013 at 7:45 am

      I am SO glad you loved this bread, Sara! I could go for a mini loaf of it right now. :) I have to make it again soon! Thanks so much for reporting back.

      Reply

  6. #
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    nikposted October 25, 2013 at 5:39 pm

    Hello Sally! I noted that you said you used a dark metal loaf pan, all I have at the moment are the light metal…should I adjust the baking temperature? Thanks in advance, I’m super excited to make this!!

    Reply

    • Sallyreplied on October 25th, 2013 at 6:25 pm

      A light metal will be perfectly fine, Nik. The baking time may be slightly longer though. Be sure to cover the bread loosely with foil as it bakes to ensure even browning. Do not adjust the baking temperature.

      Reply

  7. #
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    Uqssaposted October 27, 2013 at 6:02 pm

    omg Sally im 16 and and offically addicted to your website!!!!! i made these the other day. woke up 1h earlier than normal just so i could have this for breakfast. SO WORTH IT! the bread was just tooo good, my family finished it a day! the only mistake i did was that i wasnt generous enough about the amount of cinammon sugar i put in the middle! ill be sure to fix that the nest time!!!! <3

    Reply

    • Sallyreplied on October 27th, 2013 at 6:10 pm

      So glad you loved this bread. And my website! I like to wake up early and start baking too. :)

      Reply

  8. #
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    Heatherposted October 27, 2013 at 6:43 pm

    I made this today, and Oh.my.god, is it delicious! One of my favorite quick bread recipes I’ve made. I’m a little sad I made it to give as a gift. Could definitely go for some at breakfast tomorrow! Thank you for a wonderful recipe that I’m sure to make time and time again.

    Reply

    • Sallyreplied on October 27th, 2013 at 7:21 pm

      It’s always hard when I fall in love with a recipe (especially a quick bread) and have made it for someone else. Oh well, it’s an excuse to make it again. Thanks Heather!

      Reply

  9. #
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    Simple Baking Recipesposted October 28, 2013 at 7:34 am

    The word cinnamon caught my eye. Anything that has cinnamon in it is a must for me. Can’t wait to try this one.

    Reply

  10. #
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    faina margulisposted October 28, 2013 at 5:28 pm

    Hi sally! Do you think butter would work for this recipe instead or oil? Perheps melted?

    Reply

    • Sallyreplied on October 28th, 2013 at 7:14 pm

      Hi Faina – I mentioned the use of butter in this recipe in the post. I prefer oil because it makes the bread incredibly moist (much more than butter would). Melted butter would be ok as a substitute, however the bread may be crisp on the edges and not as tender on the inside.

      Reply

  11. #
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    Deborahposted October 29, 2013 at 1:55 am

    I love everything about this!! I am a fan of oil in quick breads and muffins, and this looks so incredibly moist!

    Reply

  12. #
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    CLeeposted October 29, 2013 at 10:03 am

    Hi Sally,

    Intending to bake this using mini loaf paper pans (6 x 3.5 x 1.5 inches). How many mini loafs do you think this will make? Also, do I need to adjust the oven temperature as well as the baking time?

    Thanks a lot!

    Reply

    • Sallyreplied on October 29th, 2013 at 10:25 am

      Hi CLee, with those size pans, it sounds like you will have 2 mini loaves of quick bread. And I am unsure of the exact baking time since I’ve never tried this batter in those pans before. Definitely shorter than the recipe as written in a large 9×5 pan. The temperature will be the same though. Enjoy!

      Reply

  13. #
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    Amyposted October 30, 2013 at 1:27 am

    We would’ve been quite the pair — my favorite breakfast was cinnamon sugar toast! My mom made a regular piece of (whole wheat) toast, then slathered it with butter, topped that with cinnamon sugar, and popped in back in the oven for a few seconds to make sure the butter got all nice and melty. Your post brought back so many fond memories!

    Reply

  14. #
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    Inga Brauneisposted October 30, 2013 at 9:28 am

    Yesterday I tried this recipe and it was DELICIOUS! Everybody at home loved it and keep asking if I really made the loaf myself! It was really easy to make. I used an 81/2 inch loaf pan and it came out a few minutes before (40-45 min). Also, since I didn´t have enough chocolate chips at home, I used some chocolate chunks. It came out a little messier inside the loaf but it was really good. Thank you for this recipe, Sally! Awesome as always :)

    One question though..where I live it is really hard to find brown sugar these days, I happened to still have some and used it for this bread. Is there any chance to substitute brown sugar with white sugar? I know it would completely change the taste and texture, but I would like to know if it is possible so I can try it when I run out of brown sugar

    Reply

    • Sallyreplied on October 30th, 2013 at 9:54 am

      Hi Inga! I am so happy you enjoyed this quick bread! I can imagine chocolate chunks making the center a bit more– brown! But still incredible, without a doubt. You could certainly use all white sugar in this quick bread. There’s enough oil and buttermilk to leave the bread moist.

      Reply

  15. #
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    Nutmeg Nannyposted October 31, 2013 at 10:49 pm

    This bread looks so delicious, and your photos are beautiful, I swear I can already taste this :)

    Reply

  16. #
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    Corieposted November 3, 2013 at 4:58 pm

    This bread was amazing! My husband actually requests I make this which he never does! You need to make an app for easy access to your amazing recipes until your book comes out!

    Reply

    • Sallyreplied on November 3rd, 2013 at 5:11 pm

      Corie, an app is such a fun idea! I’m glad that you and your hubby love this bread. It’s one of my favorite recipes right now. I’ve made it twice since I posted it already!

      Reply

  17. #
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    Kristenposted November 6, 2013 at 3:27 pm

    Hi Sally! I’d love to make this recipe sometime, ever since you first posted it on the Facebook page. If I were to use this bread recipe to make muffins instead – as you suggested one can – 1) would I keep the oven temp the same? and 2) Would the baking time change at all? Most muffins don’t seem to take very long to bake.

    Reply

    • Sallyreplied on November 6th, 2013 at 4:43 pm

      Kristen, yes the oven temperature is the same. And the muffin bake time will be significantly less. I would say 17-20 minutes. Keep an eye on them. They’ll be done when a toothpick inserted in the center comes out mostly clean.

      Reply

  18. #
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    Leeposted November 13, 2013 at 11:31 pm

    Ms. Sally, I feel like I have to eat your website–everything on here looks so darn deliciously, mouth-watering, stomach-growling good!

    Reply

    • Sallyreplied on November 14th, 2013 at 8:09 am

      That means I must be doing something right then! ;)

      Reply

  19. #
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    roseposted November 17, 2013 at 5:57 pm

    No substitutions on the buttermilk. You mean milk with lemon juice/vinegar won’t have the same results?

    Reply

    • Sallyreplied on November 17th, 2013 at 6:11 pm

      No. The lemon/vinegar + milk is homemade buttermilk, so yes you can use that. There is no substitution for this though. You cannot use regular milk.

      Reply

  20. #
    80
    Joannposted November 19, 2013 at 6:16 pm

    Hi Sally, I saw this quick bread recipe last night, showed it to my boyfriend and he said when you going to make this. So his birthday is this weekend so I am going to make this for him. But the reason I am here is I was wandering if you could freeze this?

    Reply

    • Sallyreplied on November 19th, 2013 at 6:50 pm

      Hi Joann! This bread freezes well for up to 2 months.

      Reply

  21. #
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    Sherriposted November 20, 2013 at 10:34 am

    I don’t know what I did wrong. I followed the recipe to the letter, but my bread came out totally wrong! It was burned on the edges and bottom but still soupy in the middle. I used a dark loaf pan too. Help!

    Reply

    • Sallyreplied on November 20th, 2013 at 12:21 pm

      Did you cover the bread with foil? It also sounds like your oven was too hot. Do you use an oven thermometer?

      Reply

  22. #
    82
    Jackieposted November 27, 2013 at 7:21 pm

    Sally, this looks delicious! Question: I’ve had good luck substituting plain applesauce for oil before, in pancakes and brownies, just to make things a little healthier. Do you think that could work here? Usually the light apple taste disappears and it just provides the same kind of necessary moisture I think you’re getting in this recipe. Curious if you’ve ever tried this trick before!

    Reply

    • Sallyreplied on November 27th, 2013 at 8:16 pm

      You could try it, Jackie. I use aplesauce in healthy baking all the time. but this bread isn’t meant ot be healthy. Give it a go, I’m sure it would be fine. Enjoy!

      Reply

  23. #
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    Jenniferposted December 9, 2013 at 1:34 am

    I just recently found your blog and I literally want to try all your recipes! I already started on a few. XD I always had an interest in the kitchen and I cook for myself, but I never baked (never got a chance to). I baked a few things before, but your blog made baking my hobby now! I have lots of fun baking now. :D I spend time now looking for things to make now on your blog and other people’s blogs.

    I tried making this in my dorm and my roommate loved it! it was my first time making bread. I made a few mistakes here and there because I was rushing to finish making my dinner, so I plan on trying to make it again in the future. Anyways, thanks for the recipe!

    Reply

    • Sallyreplied on December 9th, 2013 at 8:22 am

      Hey Jennifer! So happy that you loved this bread recipe. And that you are excited about baking new things. It’s a fun hobby, for sure. I love this bread. Great choice to make!

      Reply

  24. #
    84
    Atiya Abbasposted December 9, 2013 at 1:56 am

    Just made this. It is incredible. And you were right,it does make the kitchen smell like a bakery.

    Reply

  25. #
    85
    Emilyposted December 9, 2013 at 10:06 am

    Hi Sally!

    I have to say, I am totally obsessed with your website, it is my go too for all things-baking related and every recipe has been a total hit – with both myself and my hubby :-) I made this bread about a week ago for my husband to take to lunch and he finished it in 5 days, so I went to go make two loaves yesterday. I had a really hard time getting the center to cook – it cooked a lot slower than the outsides, so the outsides of my loaves are a little overdone, and the center is a bit underdone. Do you have any recommendations or know what could have caused this? I don’t know if I over mixed it and that is what would cause this? Thanks so much!

    Reply

    • Sallyreplied on December 9th, 2013 at 2:18 pm

      Hi Emily – so it worked the first time you made it, but the bread wouldn’t cook in the center the second time trying it? That’s bizarre. Are you using a different oven? Overmixing wouldn’t be an issue – the issue is with the oven. Perhaps try covering it loosely with foil to prevent the edges from getting too brown too soon and allowing the center to cook evenly.

      Is your oven temperature accurate? Are you testing with an oven thermometer?

      Reply

  26. #
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    Cherylposted December 17, 2013 at 11:16 pm

    Hi Sally,
    I made this 2 weeks ago when we had lots of guests for the weekend and it didn’t last till Sunday morning! So this week when my mom and I were planning for next weekend’s guests she said “and you’ll be making the cinnamon swirl bread of course.” Like its a given!
    One thing though – like the previous reviewer, I too had trouble with the center not cooking and being underdone and the sides burning. I had to remove the foil, bake for awhile without the foil to get the center done, then replace the foil because the sides were getting burned. Any thoughts how to prevent/change this?

    Reply

    • Sallyreplied on December 18th, 2013 at 8:53 am

      Hey Cheryl! So happy this is now a go-to recipe for you. :) Baking quick breads is always tricky with them baking evenly. Make sure you rotate the pan in your oven a few times throughout the bake time. My oven has hot spots and I found the edges to brown in certain spots more than others. One thing you can do that I sort of just thought of in my head. Take a piece of foil a little larger than the size of your loaf pan. Cut out the center like a picture frame and place the “frame” of foil just around the edges of the pan, so the edges are covered and the center is not. Does that make sense?

      Reply

  27. #
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    Debbi kohutposted January 14, 2014 at 12:27 pm

    This is soooo good! We made it for the first time last night! My husband brewed coffee and it smelt like a bakery!!!! We are going to make it weekly! I cut it up after I told my daughter to brush her teeth…when she saw the bread, she screamed “NO!!” And quickly rinsed her mouth and ate some…. And then brushed her teeth again hahaha it is perfect for her because she is not a fan of blueberries or bananas. She’s been wanting something like this forever! Thanks so munch for sharing this fantastic recipe!!!

    Reply

    • Sallyreplied on January 14th, 2014 at 12:32 pm

      Debbi, I’m so happy your family is enjoying this bread! I laughed reading about your daughter and brushing her teeth. :)

      Reply

  28. #
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    Carrieposted January 16, 2014 at 8:10 pm

    I just got finished eating my second piece of this wonderful cake! We had a last minute dinner guest, so I wanted to make a quick, no-fuss dessert. I was about 3 Tbs short of 1 cup of buttermilk, so I mixed in some sour cream to make up the full 1 cup. I used chopped chocolate instead of chips (it’s all I had on hand), and walnut oil instead of canola. I had no problems with uneven baking, it came out perfect at about 52 minutes. I used a dark metal loaf pan. This is the perfect dessert…super quick, super easy, no frosting needed, and the leftovers will be perfect for breakfast! I think I’ll make the Nutella stuffed muffins next…

    Reply

    • Sallyreplied on January 17th, 2014 at 6:53 am

      Carrie, I’m so glad this bread is being enjoyed! It’s truly one of my favorite recipes ever. And so simple to make. So many uses for it too! Now you have me craving a slice with my coffee. Your version sounds perfect.

      Reply

  29. #
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    Debbi Kohutposted January 19, 2014 at 9:20 pm

    We are thinking about heating up the bread and then spreading some Cinnamon swirl frosting (from your website)!!!!! Sooooooooooo good!!

    Reply

    • Sallyreplied on January 20th, 2014 at 8:46 am

      GENIUS. That’s all I have to say.

      Reply

  30. #
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    Jihye Limposted January 28, 2014 at 9:32 pm

    Hi, Sally!
    I made this bread last weekend for my friend’s party, and everyone LOVED it and ate it all!!!! I used butter scotch chips instead of chocolate chips just to save time to go to the store, but it turned out so good as well… I am going to make this bread again with chocolate chips this weekend.. just for me..haha..
    Thanks for the great recipes!!
    p.s. I baked your thick chunky chocolate chip cookies and cranberry white chocolate chip cookies a couple weeks ago as well…those are sooooo good!!!!!! :)

    Reply

  31. #
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    Tamiposted February 2, 2014 at 11:36 am

    I made two loaves last week that were amazing. Made a loaf today and I don’t know what went wrong but the batter is oozing out of the pan and the amazing smell just turned to burning smell. Help

    Reply

    • Sallyreplied on February 2nd, 2014 at 4:11 pm

      I’m unsure, Tami. Are you using a smaller loaf pan? Did you have more batter than usual? If you did nothing differently the third time, I’m not really sure! Happy you enjoyed it the first two times.

      Reply

  32. #
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    Lyn Nosworthyposted February 3, 2014 at 3:46 pm

    Made this today it was a big hit with my family and a remake request was made, always a good sign x

    Reply

  33. #
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    Lyn Nosworthyposted February 7, 2014 at 1:25 pm

    Made this last Monday a big hit with my family, might try sultans instead on choc. Chips next time will let you know how it goes.

    Reply

  34. #
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    JennyPposted February 22, 2014 at 1:16 pm

    Thank you for the recipe, Sally! I made it this morning and it came out wonderful! The hardest part was waiting for it to cool down. :)

    Reply

    • Sallyreplied on February 23rd, 2014 at 10:41 am

      I know what you mean about waiting for it to cool before digging in. It’s like torture!

      Reply

  35. #
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    Cathyposted February 23, 2014 at 1:44 pm

    I made this today and it was a disaster. I used the 9×5 loaf pan as noted in the recipe, but if overflowed all over the oven.

    Reply

    • Sallyreplied on February 23rd, 2014 at 6:09 pm

      There isn’t enough batter to overflow, I wonder why that happened? Did you change the recipe at all? I’m sorry that happened.

      Reply

  36. #
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    Ninaposted March 6, 2014 at 10:28 pm

    Hi Sally!
    I made this bread once before and it was delicious! I was wondering…can I add a few bananas to this recipe? I have two really ripe ones I’d like to use, but your other recipes call for at least three bananas…I was hoping I could sneak them into this one! If I can, do I have to adjust any of the other ingredients? Let me know what you think!
    Thanks, Nina

    Reply

    • Sallyreplied on March 7th, 2014 at 7:11 am

      You could add one banana into this – but I fear two would alter the texture of the bread. Maybe eat the other one on the side. :)

      Reply

  37. #
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    Yvonne (Bread Fun)posted March 21, 2014 at 2:07 pm

    A great website. Your recipes and pictures of your bake goods are so real and appealing. They are mouth-watering, gorgeous, look spongy and scrumptious. I could go on and on. I am learning a lot from visiting your site. I am going to try this recipe on tomorrow. I know my home will smell just like a bakery. Bon Appetit.

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    Maryposted March 31, 2014 at 3:25 pm

    Hi Sally!

    I’m a big fan of your blog! Last night I made this bread and followed the recipe exactly. Unfortunately, when I checked it at 45 minutes, the inside was still gooey. I took the foil off at that point so the inside could get more heat and hopefully cook. It took another 1/2 hour to get the inside fully cooked. At that point, the outside edges were as hard as rocks! Luckily, I did not need to serve the bread as a loaf, so I was able to cut off and throw away the burnt ends and cut up the middle to serve. The part that wasn’t burnt was delicious, but I’m wondering if you have any tips for getting the bread to cook more evenly so i the entire loaf can be eaten. Maybe use convection oven? I’ve baked coffee cakes before and never covered them with foil so I might try that too. Any suggestions would be greatly appreciated! Thank you!

    Reply

    • Sallyreplied on March 31st, 2014 at 8:58 pm

      Hey Mary! I don’t have a convection oven and have never had this problem. Try without foil – that may help! I only suggest it to avoid overbrowning on top. Let me know if you try it again. Thanks Mary!

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    Beth Hposted April 10, 2014 at 1:30 pm

    I made this yesterday after seeing the post. It was great that I had everything in the house that I needed! My youngest turns TWO today, so it was perfect for breakfast this morning. I put candles on the top! I did use whole wheat pastry flour, homemade buttermilk with skim milk, and unsweetened applesauce instead of oil. It still turned out great. I have four kids (ages 2-8) and they all gave the bread two thumbs up! It’s a “keeper” recipe, as we say in this house! Thanks!

    Reply

    • Sallyreplied on April 10th, 2014 at 2:26 pm

      Wonderful to read, Beth! Happy it was a hit. Happy birthday to your youngest!

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    Claireposted April 12, 2014 at 10:43 pm

    Hey Sally! I bought a bag of cinnamon chips the other day and was looking for something to use them in. Would some taste good in this or do you have another suggestion?

    Reply

    • Sallyreplied on April 13th, 2014 at 2:39 pm

      They would be divine in this bread, Claire! Enjoy.

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    Lelijaposted April 17, 2014 at 12:00 pm

    I made this yesterday – it were divine!

    My family kept on telling me to make it more often – we all loved the cinnamoney texture and the gooey chocolate chips.

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    Jodee Weilandposted April 20, 2014 at 1:47 pm

    Cinnamon and chocolate…what a delicious combination for a sweet treat! Thanks for sharing!

    Reply

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