Cinnamon-Swirl Chocolate Chip Bread

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.