Let's end the year on a sweet note. In an effort to keep my apartment warm during this early onslaught of winter, I have actually been baking a bit more. Unfortunately, you readers haven't gotten to see the fruits of my labor, because editing photos is taxing and I've discovered I like to relax on weekends. Perhaps 2014 will bring more blogging motivation, especially since I have a few more things to share. This bread is incredibly simple and makes your home smell exactly like it should at this time of year. Warm, inviting, and incredibly cinnamon-y. It's a great treat to have on a Sunday afternoon curled up on the couch with a mug of tea and a favorite movie or to share with friends at a holiday party or with your coworkers. My point is, make this bread. Make it now and thank me later.
I hope you all have a happy, healthy, and safe holiday season. I'm looking forward to what is to come in the new year!
One year ago: Holiday Gift Guide
Two years ago: Buttermilk Fried Chicken
Three years ago: Little Ethiopia
Four years ago: Kale Salad with Spicy Peanut Dressing
Five years ago: Parmesan Thyme Crackers
Cinnamon-Swirl Chocolate Chip Bread
(Adapted from Sally's Baking Addiction)
Makes 1 9x5-inch loaf
For the cinnamon-swirl:
1 tablespoon ground cinnamon
1/3 cup granulated sugar
For the bread:
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup mini semi-sweet chocolate chips
1 large egg at room temperature
3/4 cup brown sugar (light or dark)
1/4 cup granulated sugar
1 cup buttermilk at room temperature
1/3 cup vegetable oil
1 teaspoon vanilla extract
Preheat the oven to 350 degrees and spray a 9x5-inch loaf pan with nonstick spray.
Make the cinnamon-swirl by mixing the cinnamon and sugar together in a small bowl. Set aside.
To make the bread:
In a large bowl, whisk the flour, baking soda and salt together. Add the chocolate chips and stir until well-combined.
In a medium bowl, whisk the egg, brown sugar, and granulated sugar together until the mixture is smooth. Whisk in the buttermilk, vegetable oil, and vanilla extract and mix until well combined.
Slow pour the wet ingredients into the dry ingredients and whisk until just combined. Be careful not to overmix the batter.
Pour half of the batter into the prepared pan. Sprinkle the batter with 3/4 of the cinnamon sugar in an even layer. Top the cinnamon sugar with the remaining batter. Sprinkle the rest of the cinnamon sugar evenly over the top of the batter.
Cover the pan loosely with aluminum foil and bake for 45 minutes to 1 hour or until a toothpick inserted in the center of the bread comes out clean. Allow the bread to cool completely in the pan set on a rack before cutting.