Description
Delectable Cinnamon Chocolate Bread
Ingredients:
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
1/2 cup brown sugar
1 tablespoon ground cinnamon
1/4 cup chocolate chips
Directions:
Preheat oven to 350°F (175°C). Grease a loaf pan and set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
In a small bowl, combine the brown sugar and cinnamon.
Pour half of the batter into the prepared loaf pan. Sprinkle with half of the cinnamon-sugar mixture and all of the chocolate chips. Pour the remaining batter over the filling, then sprinkle the top with the remaining cinnamon-sugar mixture.
Use a knife to gently swirl the cinnamon-sugar mixture through the batter.
Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Prep Time: 15 minutes | Cooking Time: 60 minutes | Total Time: 75 minutes
Kcal: 320 kcal | Servings: 8 servings
#lovealletherecipes
Step-by-Step Guide
Follow these detailed instructions for perfect Cinnamon Chocolate Bread every time. First, ensure all ingredients are at room temperature, especially the butter and eggs, for a smooth, well-emulsified batter. Preheat your oven to 350°F (175°C) and thoroughly grease a 9×5 inch loaf pan. In a medium bowl, whisk the dry ingredients—flour, baking powder, baking soda, and salt—to ensure even distribution. In a separate large bowl, use an electric mixer to cream the softened butter and granulated sugar for 3-4 minutes until pale and fluffy. Beat in the eggs one at a time, fully incorporating each before adding the next, then mix in the vanilla.
With the mixer on low, add one-third of the dry ingredients, followed by half of the buttermilk. Repeat, ending with the final third of the dry ingredients. Mix only until the flour disappears; overmixing leads to a tough loaf. Prepare the cinnamon-sugar filling by mixing brown sugar and cinnamon in a small bowl. To assemble, spread half the batter in the pan. Sprinkle all the chocolate chips and half the cinnamon-sugar over it. Carefully top with the remaining batter. Sprinkle the last of the cinnamon-sugar on top. Use a thin knife to make 5-6 shallow swirls through the layers for a marbled effect. Bake on the center rack.
Serving Suggestions
This bread is incredibly versatile. For breakfast, serve a warm slice with a pat of salted butter or a drizzle of honey. As a dessert, elevate it with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a festive brunch, slice it thick, toast it lightly, and serve alongside fresh berries and a dusting of powdered sugar. It also pairs wonderfully with a cup of strong coffee, hot chocolate, or a glass of cold milk.
How-to Summary
In brief: Whisk dry ingredients. Cream butter and sugar, then add eggs and vanilla. Alternately mix in dry ingredients and buttermilk. Layer half the batter in a greased loaf pan, top with chocolate chips and half a cinnamon-sugar mix, add remaining batter, and sprinkle with the rest of the cinnamon-sugar. Swirl gently with a knife. Bake at 350°F for 55-60 minutes until a toothpick comes out clean. Cool before slicing.
Frequently Asked Questions
Can I use regular milk instead of buttermilk?
Yes, but for best results, make a substitute. Add 1 tablespoon of lemon juice or white vinegar to 1 cup of milk, let it sit for 5 minutes until slightly curdled, then use as directed.
My bread is browning too quickly. What should I do?
If the top is browning too fast, loosely tent the loaf with aluminum foil about 30 minutes into baking. This will allow it to finish cooking without burning.
Can I make this bread ahead of time?
Absolutely. Once completely cooled, wrap it tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. It can also be frozen for up to 3 months.
What’s the best way to ensure a clean slice?
For neat slices, allow the bread to cool completely on a wire rack. Using a serrated bread knife with a gentle sawing motion will prevent crumbling.
Can I add nuts or other mix-ins?
Certainly. Chopped walnuts or pecans (about 1/2 cup) are excellent additions. Add them with the chocolate chips in the filling layer.
Common Mistakes to Avoid
- Overmixing the Batter: This develops gluten, resulting in a dense, tough bread. Mix only until the ingredients are just combined.
- Using Cold Ingredients: Cold butter and eggs won’t incorporate properly, leading to a curdled batter and uneven texture.
- Over-swirling the Layers: Excessive swirling with the knife will blend the layers instead of creating distinct ribbons of cinnamon. A few gentle passes are enough.
- Under-baking or Over-baking: Start checking for doneness at 55 minutes. The bread is done when a toothpick inserted into the center comes out with a few moist crumbs, not wet batter.
- Slicing While Warm: Cutting into the loaf before it has fully cooled will cause it to fall apart. Patience is key for perfect slices.
Conclusion
This Cinnamon Chocolate Bread is the perfect fusion of cozy spice and rich chocolate, creating a treat that’s ideal for any occasion. By following the detailed steps and tips provided, you can avoid common pitfalls and achieve a bakery-quality loaf with a tender crumb and beautiful marbled swirls. Whether enjoyed as a simple snack or dressed up for dessert, this recipe is sure to become a cherished favorite in your baking repertoire. Happy baking!