Incredibly moist chocolate chip quick bread with a sweet dark cinnamon swirl inside.
I’ll never tire of cinnamon swirl bread. Growing up, my favorite school morning breakfast 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 talking 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!
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. (Like banana bread!)Print
Moist and tender cinnamon-swirl quick bread sprinkled with chocolate chips.
- 1 Tablespoon ground cinnamon
- 1/3 cup (65g) granulated sugar
- 2 cups (250g) all-purpose flour (spoon & leveled)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup (120g) mini semi-sweet chocolate chips
- 1 large egg, at room temperature
- 1/2 cup (100g) packed light or dark brown sugar
- 1/4 cup (50g) granulated sugar
- 1 cup (240ml) buttermilk, at room temperature
- 1/3 cup (80ml) vegetable oil (or canola; or melted coconut oil)
- 1 teaspoon pure vanilla extract
- Preheat oven to 350°F (177°C). 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: Whisk the flour, baking soda, and salt together in a large bowl. Stir in the chocolate chips. Set aside. In a medium bowl, whisk the egg, brown sugar, and granulated sugar together until combined. 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.
- You’ll have about 3-3.5 cups of batter. Spread half of the batter into prepared loaf pan. Top evenly with 3/4 of your cinnamon-sugar mixture. Gently spread the remaining batter on top as best you can and sprinkle the rest of the cinnamon-sugar. Sprinkle with a couple more mini chocolate chips if desired. Using a knife, gently swirl the batter with 1 simple swirl (I usually swirl a “S” shape) from the top to the bottom of the loaf pan.
- Bake the bread for 50-65 minutes, tenting loosely with aluminum foil halfway through bake time. Quick breads are thick and dense, so don’t be alarmed if your loaf is taking longer. To test for doneness, poke the center of the bread with a toothpick. If it comes out clean, the bread is done. Allow bread to cool completely in the pan on a wire rack before cutting.
- Cover and store leftover bread at room temperature for 3 days or in the refrigerator for up to 1 week.
- Freezing Instructions: Freeze baked and cooled bread for up to 3 months. Thaw in the refrigerator and bring to room temperature before serving.
- Room Temperature Ingredients: All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read here for more information.
- Buttermilk: Buttermilk is required for this recipe. You can make your own DIY version of buttermilk if needed. Add 2 teaspoons of white vinegar or lemon juice to a liquid measuring cup. Then add enough whole milk to the same measuring cup until it reaches 1 cup. (In a pinch, lower fat or nondairy milks work for this soured milk, but the bread won’t taste as rich and moist.) Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in the recipe.
Keywords: cinnamon chocolate chip bread