Cinnamon-Swirl Chocolate Chip Bread

Incredibly moist chocolate chip quick bread with a sweet dark cinnamon swirl inside.

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

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

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!

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

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!)

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Cinnamon-Swirl Chocolate Chip Bread

  • Author: Sally
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Total Time: 2 hours
  • Yield: 1 loaf
  • Category: Bread
  • Method: Baking
  • Cuisine: American


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


  1. 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.
  2. Make the cinnamon-swirl first by combining the cinnamon and sugar together in a small bowl. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. Cover and store leftover bread at room temperature for 3 days or in the refrigerator for up to 1 week.


  1. Freezing Instructions: Freeze baked and cooled bread for up to 3 months. Thaw in the refrigerator and bring to room temperature before serving.
  2. Room Temperature Ingredients: All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read here for more information.
  3. 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


  1. Just made this for family, huge hit! Now I’m making second loaf to take to party tomorrow.

    1. Yay! Glad it’s a hit!

    2. I’m kinda bummed, it was certainly edible but something was off, maybe I put in too many chocolate chips and we couldn’t taste the bread. I wouldn’t mix the cinnamon swirl in again either.

  2. Hi Sally! Could this recipe be doubled or would it be better to make 2 separate batches? Thank you for all your amazing recipes!

    1. Hi Candis! I recommend 2 separate batches.

      1. Candis Cook says:

        I made 1 batch & holy cow it was delicious…but didn’t look as pretty as yours! Thank you Sally for another amazing recipe!!

  3. Hi Sally. Loved this recipe. Thank You!!

  4. Made this last night for coworker’s birthday today. Not a lot of people in the office (it’s Friday) but the whole thing is almost gone in less than 3 hours! Rave reviews from those who I’ve heard from.

  5. I made this a few weeks ago and it was fantastic! Want to make again and am considering adding pecans to the cinnamon sugar swirl. Do you think this would work?

    1. I’m so glad you enjoyed it. Yes, feel free to add some crushed pecan pieces to the swirl – yum!

  6. You state in the direction is whisk, so you do not use a mixer at all in the recipe?

    1. Hi Peggy, Sine we don’t have to cream butter there is no need to use your mixer if you don’t want to! Simply whisking by hand is all that is needed here. Enjoy!

  7. My oven must be EXTREMELY off – I’ve had the bread in for over an hour (loosely covered) and the middle is no where near done. My oven pretty accurate for the most part. It smells amazing and it’s too burnt on the sides – but what am I doing wrong?!

    1. Hello! As far as flavor goes, this is so good. I didn’t have mini chocolate chips, so I used regular sized chips. I also added orange zest. I also had a problem with the bake on this. For me, I think loosely covering in foil was the wrong choice as the recipe suggested. Maybe this is because I used a glass pan? Mine came out raw in the top middle even after 75 minutes. I finally decided to cut the underdone parts off and keep the rest. Next time I will not cover with foil or perhaps use a metal pan.

    2. Thank you! Can’t figure out what I did wrong. An hour in the oven and sooo soupy on inside. And I’m a baker.

  8. Nimerta Kandhari says:

    It’s so delicious… Thanku Sally for such a wonderful recipe

    1. Nimerta Kandhari says:

      Any substitute for egg in this.. Thanku

  9. Hi Sally,

    Love love all your recipes and I would like to try this one but I am wondering if I could sub out the buttermilk for sour cream? Thanks so much!

    1. Hi Trish, thank you! The bread will taste very dense using all sour cream. Instead, you can use 1/2 cup sour cream and 1/2 cup regular milk or buttermilk.

  10. This was amazing! I have never really baked before, but I have made many of your recipes and I feel so much more confident! Thanks, Sally!

  11. If I make it with the half greek yogurt/half milk option, does the greek yogurt need to be room temp?

    1. Hi Kaylee, I recommend bringing the yogurt to room temperature for best results.

  12. OMG, i try out your recipe. Its turns out amazing and i love it because it is quick and does not involve kneading. I switch the chocolate chips to butterscotch chips and add on cinnamon streusel topping. I ate half of the loaf within 45 mins. Thanks for sharing your recipe❤️.

  13. Joan Nichols says:

    I really love all your recipes, but my granddaughter must have gluten free. Can I substitute the flour with Bob’s Red Mill’s “1to1 baking flour”

    1. Hi Joan, I haven’t tested this recipe with gluten free flour but let me know if you try it!

    2. Courtney Tayler says:

      Hi Joan! I recently made GF cupcakes for a wedding and found that the GF flour wasn’t able to handle the buttermilk but sour cream used as a substitute resulted in extremely moist cupcakes.

  14. Hey Sally….can I make these into muffins?

    1. Absolutely! I recommend using this batter and following the same instructions as my blueberry muffins.

  15. This was easy to follow and very VERY delicious. Didn’t change a thing.

  16. Hi sally, do I have to use mini chocolate chips

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Linda, You can leave them out!

  17. If I leave the mini chocolate chips out do I have to substitute with more flour or anything

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Linda, You can leave them out without making any other changes.

  18. Made this recipe as muffins and they turned out perfect!! Sally’s recipes never fail. I got 12 muffins from the batter and cooked for a total of 21 minutes in my oven by following the cooking instructions for Sally’s blueberry muffins. They were moist but not claggy. I will definitely be making these again.

  19. Hi Sally. I have been wanting to make this bread for a couple months now. I am just reading the reviews and I am afraid to make it. I only have a glass loaf pan. Any suggestions on how to keep it from being raw in the middle and overcooked on the edges? Maybe 325F for longer? I want it to be amazing! Thank you!!

    PS: I LOVE all of your recipes that I have tried!!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Lauren, The standard advice for baking in glass is to lower the oven temperature by 25°F from what the recipe calls for, and bake up to 10 minutes longer. This is a great article that explains the difference in glass vs metal pans:

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