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CHOCOLATE-CINNAMON TEA BREAD

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Topping:
1/3 cup sugar
2 tablespoons butter, softened
1/2 teaspoon cinnamon
1/3 cup chopped dark chocolate (milk choc would be fine, too)

Bread:
1 cup flour
1/8 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
4 tablespoons butter, softened
1/2 cup sugar
1 egg
2 tablespoons milk
1/2 teaspoon vanilla
1/4 cup sour cream

Preheat oven to 350 degrees. Coat 2 mini loaf pans with vegetable spray.

For the topping:
In a small bowl cut the softened butter into the sugar and cinnamon with a fork. Stir in the chopped chocolate and set aside.

For the bread:
In a small bowl stir together the flour, salt, baking powder, and baking soda. Set aside. In a medium bowl cream the butter with the sugar until fluffy. Beat in the egg, milk, vanilla, and sour cream. Stir the dry ingredients into the egg mixture just until combined. Pour 1/4 of the batter into each prepared pan (or 1/2 of the batter into an 8x8 pan). Sprinkle 1/4 of the topping onto the batter in each pan. Divide the remaining batter between the pans and sprinkle the remaining topping over the top. Bake for 20-25 minutes or until a tester comes out with large, moist crumbs when inserted into the middle.

Remove from the oven to a wire rack. Run a sharp knife around the edge and allow to cool for 10 minutes. Remove from pans and allow to cool on wire rack. Slice and eat while slightly warm or wrap each mini loaf tightly with plastic wrap.
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