Cinnamon Swirl Chocolate Chip Loaves
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 250g all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 120g mini semi-sweet chocolate chips
  • 1 large egg, at room temperature
  • 150g light brown sugar (or dark brown)
  • 50g granulated sugar
  • 240ml buttermilk
  • 80ml vegetable oil
  • 1 teaspoon vanilla extract
  • For the Cinnamon Swirl
  • 1 Tablespoon ground cinnamon
  • ⅓ cup (65g) granulated sugar
Instructions
  1. Preheat the oven to 175°C(155°C fan) and grease a loaf tin (I used butter but a spray works just as well.
  2. Mix together the ingredients for the swirl and set aside.
  3. Mix together the flour, salt, baking soda and chocolate chips until combined, set aside.
  4. Whisk the sugars and egg together until there are no lumps of brown sugar left.
  5. Whisk in the buttermilk, oil and vanilla.
  6. Slowly pour the wet ingredients in to the dry. Mixing until they have only just combined. Be very careful not to overmix as it will lead to a very tough bread.
  7. Pour the first half in to the prepared pan. Using about ¾ of the cinnamon mixture, cover the top evenly.
  8. Add the rest of the batter, using the remaining cinnamon on top along with any extra chocolate chips, if desired.
  9. Cover (very) loosely with foil and bake for between 45 minutes and 1 hour. It can take anywhere between this time. It’s done when a tooth pick inserted in to the center comes out clean.
  10. Allow to cool completely in the pan on a wire rack.
Recipe by The Bearded Bakery at http://www.thebeardedbakery.com/baking/cakes/cinnamon-swirl-chocolate-chip-loaves/