Chocolate Chip Cinnamon Bread
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.
Servings: 16
Calories: 218kcal
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
Storing: 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).
Yield: 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.
Tip 1: 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.
Tip 2: For extra sweetness and cinnamon flavor, sprinkle the top of the loaf with cinnamon sugar before baking.
Tip 3: 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.
Nutrition
Serving: 2oz | Calories: 218kcal | Carbohydrates: 27g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 62mg | Sodium: 200mg | Potassium: 109mg | Fiber: 2g | Sugar: 12g | Vitamin A: 245IU | Vitamin C: 0.01mg | Calcium: 63mg | Iron: 1mg
