Deliciously Moist Cinnamon and Chocolate Chip Buttermilk Bread
Deliciously Moist Buttermilk Bread with Swirls of Cinnamon and Chocolate Chips
The Golden Touch
I am so excited about my glorious new bake ware! I just bought a brand new Williams-Sonoma Goldtouch Loaf Pan, and she is a beauty! On the drive home from making my thrilling purchase, I could already smell the heavenly aroma of the delicious cinnamon swirl buttermilk bread that I had in mind for my pan's maiden culinary voyage. I was interrupted from my delicious daydreams by a voice from the back seat.
"How about something with chocolate?" asked my twelve-year-old son.
"Yes, chocolate!" chimed in his ten-year-old brother.
What's this? My two children in agreement? Oh, heaven and earth, I believe this is a miracle! There is just no way I can ignore such divine direction. And yet, I did have my heart set on that decadent, cinnamon swirl of goodness. What to do? The answer: add chocolate chips to my grandmother's tried-and-true recipe for Cinnamon Swirl Buttermilk Bread. Oh man, this is gonna be good!
Update: I am happy to report that the recipe was a marvelous success. All three of my guys loved it. It smelled so fantastic cooking! When it was only slightly cooled, my twelve-year-old could wait no longer. At least a third of the loaf was gone before it had cooled completely. The bread was, as hoped for, moist and flavorful. The chocolate and cinnamon complemented each other nicely.
My only comment might be that it was a little rich for my taste, but I'm not as much of a chocolate fan as the rest of my family. I think this recipe would be just as good (if not even better) with blueberries, raisins, or pecans instead of the chocolate chips. What do you think?
- 1/4 cup white sugar
- 2 teaspoons ground cinnamon
- 2 cups all purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup white sugar
- 3/4 cup brown sugar
- 1 egg
- 1 cup buttermilk
- 1/3 cup vegetable oil
- 1 teaspoon vanilla
- 1/2 cup chocolate chips
How to Make this Decadent Bread
- First things first. Place the egg in a cup of hot tap water and set it aside for later. Why, you ask? Because my grandmother said so...and because using a not-cold egg will result in a lighter textured bread or cake. Also, make sure you have a cup of buttermilk. I mention this because it is not exactly a staple in today's kitchens, but you really cannot make this recipe without it. If you have no buttermilk, stop now and run to the store. I'll wait here.
- Preheat the oven to 350F.
- Combine the first two ingredients: 1/4 cup of white sugar and 2 teaspoons of cinnamon. Set aside.
- In a large bowl, mix the flour, salt, and baking soda until well blended.
- In a separate bowl, mix 1/2 cup of white sugar, 3/4 cup of brown sugar, and egg until there are no lumps of sugar. Now add the buttermilk, oil, vanilla, and the chocolate chips. Mix well.
- Gradually fold the buttermilk mixture into the flour mixture. Blend just until the ingredients are evenly mixed.
- Pour about half the batter into a well greased loaf pan. Sprinkle generously with the cinnamon/sugar mix from step # 3.
- Now add the rest of the batter and top with remaining cinnamon/sugar mix. Drag a knife through the batter to swirl the cinnamon/sugar.
- Cover loosely with foil and bake for about an hour. Times vary, so test for doneness by pressing the top lightly with your finger. If it springs back, it's done.
- Let it cool for about ten minutes, then remove from pan.