Daylight savings, parent-teacher conferences, kids that have suddenly gone nutsos, and burned-out teachers. I am describing, in case you haven’t experienced the aforementioned for yourself, the week before Spring break. It’s one of those weeks that you try to prepare for, because you know it is going to last forever, but as it’s going by you ask yourself, how the hell is it only 10 AM on Tuesday?
As with most things in life, chocolate makes it better. Something sweet to start the eleven-and-a-half hour work days is a must. Chocolate chip banana bread seemed like the right move. But alas, no overripe bananas could be found in my kitchen. But I already had my loaf pan out and I didn’t want to let the poor guy down. He was probably all excited to be baked up with something tasty inside. I think I just personified my loaf pan. It’s been a long week.
Anyway, I had to think of something else I could make. I was tired and didn’t want to go to the store. The cinnamon in my pantry caught my eye. A cinnamon swirl loaf, extra swirled, and extra chocolate chips. Vanilla glaze on top. I’d never made it before, but it sounded right. It was right.
Every morning this past week, as I stood in my kitchen staring at a clock that read 7 AM while my body was telling me it was 6 AM, I noshed on some of this stuff and I drank my coffee. It was cinnamonny and sugary. The chocolate chips paired nicely with the vanilla drizzle. It was, as I had hoped, a great way to start the day. Five mornings just like that, and voila, Spring break. I’d like to thank my loaf pan, I couldn’t have done it without you.
Cinnamon Swirl Chocolate Chip Bread
Ingredients
For the Cinnamon Bread:
- 2 cups flour
- 1 cup granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup milk any kind should work
- 1 egg
- 1/4 cup vegetable oil
- 1 cup chocolate chips
For the Cinnamon Sugar:
- 1/2 cup granulated sugar
- 2 tsp ground cinnamon
For the Vanilla Glaze:
- 1 cup confectioner's sugar
- 3 tbsp milk
- 1/2 tsp vanilla extract
Instructions
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Preheat the oven to 350° and spray a 9" x 5" loaf pan. Combine the flour, sugar, baking soda and salt in a mixing bowl. In a separate bowl, combine the milk, egg and oil. Stir the wet ingredients into the dry ingredients until just combined. In a separate small bowl, combine the 1/2 cup sugar with the ground cinnamon. Pour half of the batter into the loaf pan, and sprinkle a layer of cinnamon sugar. Repeat this process with the rest of the batter, topping it with cinnamon sugar. Using a skewer or knife, swirl the cinnamon sugar into the batter.
Bake for 50 minutes or until a toothpick comes out clean. If the loaf is getting too brown on top, cover it loosely with a tent of foil.
While it is baking, make the vanilla glaze by mixing together the milk, powdered sugar and vanilla. Drizzle it over the bread, allowing at least 30 minutes to cool before serving.
When do we add the chocalate chips? It’s not in the directions
Hi! Thank you so much for catching this- the recipe is fixed! You fold in 1 cup of chocolate chips before transferring the batter to the loaf pan. Enjoy!
This bread was so simple and a wonderful treat. It was a smash and I have enjoyed baking bread during this time for former healthcare coworkers as well as family.
That is so nice of you! I’m glad it came out well!
So while it still came out tasty, I improvised too much with this recipe. I didn’t have a loaf pan of the right size, mine is only 9 by 3 instead of 9 by 5, so I poured mine into one of my round pans instead. On top of it, I think I added too many chocolate chips and I overglazed it, so I have no idea if what I made even tastes like what you had in mind. This is why you don’t assume on a recipe the first time!
Is there is ever such thing as too many chocolate chips though?! It’s always fun to experiment, even if it doesn’t taste like the original!
When I’m not sure it cooked enough in the center because I doubled the glaze and chips, YES. Yes there is!
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