Chocolate Chip Cinnamon Bread is a delicious combination of sweet chocolate, chocolate chips and savory cinnamon. It makes a wonderful moist chocolate dessert bread and is a treat for Thanksgiving or Christmas dinner. It's quick and simple to make, and the kids love helping mix the batter and sprinkling the top with extra chocolate chips.
We love cinnamon swirl and white chocolate chip pumpkin bread, so we created a twist on the two and came up with this tasty chocolate chip cinnamon bread recipe. It pairs perfectly with a hot cup of crockpot cocoa or your favorite coffee or tea. You can make it by hand in just a few minutes, or use a bread machine on the quick bread cycle to knead, mix and bake it for you.
This bread also makes a delicious after-school snack, like our pumpkin pecan bread during the fall. I'll sometimes add it to the kids' lunch boxes for an extra special surprise. You can use more or less cinnamon depending on your preference, and don't forget a hefty dose of cinnamon sugar on top!
Table Of Contents
Why You'll Love Chocolate Cinnamon Bread
- You'll be pleasantly surprised at how these two flavors compliment each other.
- It's easy to make and uses ingredients you likely already have in your pantry.
- The kids can help make it!
Ingredients
To make a loaf of chocolate chip cinnamon bread you need:
- 2 cups all-purpose flour
- 1 tsp ground cinnamon
- 2 tsp baking powder
- ½ tsp salt
- ½ cup coconut sugar, or white sugar
- ½ cup unsweetened cocoa powder
- ½ cup melted butter
- ½ cup milk, at room temperature
- 4 large eggs, at room temperature
- 2 tsp cocoa extract, or vanilla extract
- 2 cup chocolate chips
- cinnamon sugar for topping
Kristina's Tips
- This recipe makes a big and tall chocolate loaf when using one loaf pan. You can make two smaller loaves instead but may need to reduce the cook time slightly.
- Every oven cooks differently. Be patient and check on the loaf every 5 minutes after the 45 minute mark. Yours make take up to 60 minutes to finish cooking.
- For extra sweetness and cinnamon flavor, sprinkle the top of the loaf with cinnamon sugar before baking.
- If you can't find or don't have cocoa extract, you can make your own in your pressure cooker. Or use vanilla extract in its place.
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter.
- In a large mixing bowl or an electric stand mixer, beat melted butter, coconut sugar, unsweetened cocoa powder and cocoa (or vanilla) extract on low speed until light and fluffy. Add the milk and eggs to the mixture, continuing to beat on low speed until combined.
- In a separate bowl, whisk together the all-purpose flour, ground cinnamon, baking powder and salt. Add to the bowl of wet ingredients. Use a whisk to mix until just combined. Gently fold in the chocolate chips with a spatula.
- Pour the batter into the prepared loaf pan and smooth the top. Sprinkle with cinnamon sugar. Bake in the preheated oven for 45-60 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven. Allow the bread to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.
How To Store
It's best to slice the bread before storing it. Wrap the sliced bread tightly in plastic wrap, then gently in foil and store at room temperature for 2-3 days. It can be kept in the fridge for a few days longer (warm up in the microwave).
Can I Freeze Chocolate Cinnamon Bread?
Yes, cut into slices, wrap tightly in plastic wrap and then place in a freezer safe storage bag. Thaw individual slices on the counter or in the microwave
Recipe
Chocolate Chip Cinnamon Bread
Equipment
- 1 9x5 inch loaf pans 9x5 inches
- electric hand mixer or stand mixer
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 2 teaspoon baking powder
- ½ teaspoon salt
- ½ cup coconut sugar or white sugar
- ½ cup unsweetened cocoa powder
- ½ cup melted butter
- ½ cup milk room temperature
- 4 large eggs room temperature
- 2 teaspoon cocoa extract or vanilla extract
- 1 cup chocolate chips semi-sweet, milk chocolate, dark chocolate or white chocolate
- cinnamon sugar optional
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter.
- In a large mixing bowl or an electric stand mixer, beat melted butter, coconut sugar, unsweetened cocoa powder and cocoa (or vanilla) extract on low speed until light and fluffy. Add the milk and eggs to the mixture, continuing to beat on low speed until combined.
- In a separate bowl, whisk together the all-purpose flour, ground cinnamon, baking powder and salt. Add to the bowl of wet ingredients. Use a whisk to mix until just combined. Gently fold in the chocolate chips with a spatula.
- Pour the batter into the prepared loaf pan and smooth the top. Sprinkle with cinnamon sugar. Bake in the preheated oven for 45-60 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven. Allow the bread to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.
Notes
Nutrition
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