Recipe | Cinnamon Swirl Chocolate Chip Bread

It's finally Autumn! My favourite season! As you can tell by my Autumnal background this is my first seasonal recipe and I've gone for Cinnamon Swirl Chocolate Chip Bread, although don't fear I have pumpkin Halloween themed bakes coming soon! This bread is so moist and yummy, with a gorgeous sugary crunchy top, so good! 

Ingredients - 

For the bread - 

250g self raising flour
1 teaspoon baking powder
1/2 teaspoon salt
120g chocolate chips
1 large egg, at room temperature
150g) packed light brown sugar
50g caster sugar
80ml vegetable oil
1 teaspoon vanilla extract

For the cinnamon swirl - 

1 tablespoon ground cinnamon
65g granulated sugar

Method -

1. Preheat oven to 180 degrees C/Gas Mark 4. Grease and line a loaf tin.

2. Make the cinnamon-swirl first by combining the cinnamon and sugar together in a small bowl. Set aside.

3. Make the bread: In a large bowl, toss the flour, baking powder, salt, and chocolate chips together until combined. Set aside. 

4. In a medium bowl, whisk the egg, brown sugar, and caster sugar together until combined. Make sure there are no brown sugar lumps remaining. 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. Try very hard not to overmix, which will result in a tough textured bread.

5. Pour half of the batter into prepared loaf tin. Top evenly with 3/4 of your cinnamon-sugar mixture. Pour the remaining batter on top and finish with the rest of the cinnamon-sugar.

6. Bake the bread, covered loosely with aluminum foil, for 45 minutes to 1 hour until a skewer inserted in the middle comes out clean. Allow bread to cool completely in the tin on a wire rack before cutting.


1 comment

  1. This looks delicious! I love cinnamon so I'll have to try making this x


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