CINNAMON CHOCOLATE CHIP BREAD
Ingredients
CINNAMON SUGAR
- 1/3 CUP WHITE GRANULATED SUGAR
- 1 TABLESPOON CINNAMON
BREAD BATTER
- 2 CUPS ALL PURPOSE FLOUR
- 1/2 TEASPOON SALT
- 1 TEASPOON BAKING SODA
- 1 LARGE EGG ROOM TEMP
- 1/4 CUP WHITE GRANULATED SUGAR
- 1/2 CUP BROWN SUGAR, PACKED LIGHT OR DARK
- 1/3 CUP VEGGIE OIL
- 1 TEASPOON VANILLA EXTRACT
- 1 CUP BUTTERMILK
- 2/3 CUP MINI CHOCOLATE CHIPS
Instructions
CINNAMON SUGAR
- COMBINE CINNAMON AND SUGAR IN A SMAL BOWL, SET ASIDE.
BREAD BATTER
- PREHEAT OVEN TO 350 DEGREES F. COAT A NON STICK 9X5" LOAF PAN WITH COOKING SPRAY
- COMBINE DRY INGREDIENTS IN A LARGE BOWL: FLOUR, BAKING SODA, AND SALT, WHISK TOGETHER. WHISK IN MINI CHOCOLATE CHIPS AND SET ASIDE.
- IN A MEDIUM BOWL ADD EGG AND BOTH SUGARS, WHISK UNTIL SMOOTH. THEN WHISK IN BUTTERMILK, VEGGIE OIL, AND VANILLA. POUR THE WET MIXTURE INTO THE DRY MIXTURE AND MIX UNTIL JUST COMBINED. BE CAREFUL NOT TO OVER-MIX THE TWO.
- POUR HALF THE BATTER INTO THE LOAF PAN. TOP WITH 2/3 OF THE CINNAMON SGUAR MIXTURE. ADD EXTRA CHOCOLATE CHIPS AND USE A KNIFE TO MAKE AN "S" SHAPE FROM ONE SIDE TO THE OTHER TO SWIRL THE CINNAMON SUGAR.
- POUR THE REST OF THE BATTER ON TOP AND REPEAT WITH THE CINNAMON SUGAR, MORE CHOCOLATE CHIPS, AND THE "S" SHAPE WITH A KNIFE.
- BAKE FOR 55-65 MINUTES DEPENDING ON YOUR OVEN. CHECK AT 45 MINUTES USING A TOOTH PICK OR SHARP THIN OBJECT IN THE MIDDLE TO MAKE SURE THE BATTER IS NOT WET OR STILL RAW. COVER THE PAN LOOSELY WITH FOIL HALFWAY THROUGH BAKING AT ABOUT 25/30 MINUTES. THIS WILL PREVENT THE TOP OF THE BREAD FROM BROWNING TOO MUCH.
- COOL BREAD ON A WIRE RACK AND THEN REMOVE FROM PAN BY RUNNING A KNIFE AROUND THE EDGES. FLIP OVER INTO YOUR HAND AND THEN FLIP ONTO A CUTTING BOARD (EASIEST WAY TO CLEANLY GET A LOAF OF BREAD OUT OF A LOAF PAN!).
- SLICE AND SERVE WITH BUTTER IF YOU'RE FEELING EXTRA INDULGENT.
- BREAD KEEPS IN THE FRIDGE LONGER AND FREEZES PERFECTLY.
Notes
RECIPE AUTHOR: SALLYS BAKING ADDICTION