Ingredients
1tbspground cinnamon
⅓cupgranulated sugar,(65g)
2cupsall-purpose flour,(250g), spoon & leveled
1tspbaking soda
½tspsalt
⅔cupmini semi-sweet chocolate chips,(120g)
1large egg,at room temperature
½cupsugar,(100g), packed light or dark brown
¼cupgranulated sugar,(50g)
1cupbuttermilk,(240ml), at room temperature
⅓cupvegetable oil,or canola, or melted coconut oil, (80ml)
1tsppure vanilla extract
Preparation
Preheat oven to 350 degrees F. Spray a 9×5-inch loaf pan with nonstick spray. I prefer a dark metal loaf pan, which seems to help brown quick breads more evenly.
Make the cinnamon-swirl first by combining the cinnamon and sugar together in a small bowl. Set aside.
Make the bread: Whisk the flour, baking soda, and salt together in a large bowl. Stir in the chocolate chips. Set aside. In a medium bowl, whisk the egg, brown sugar, and granulated sugar together until combined. Whisk in the buttermilk, oil, and vanilla. Slowly pour the wet ingredients into the dry ingredients and gently whisk until there are no more lumps. Avoid over-mixing.
You’ll have about 3 to 3.5 cups of batter. Spread half of the batter into prepared loaf pan. Top evenly with 3/4 of your cinnamon-sugar mixture.
Gently spread the remaining batter on top as best you can and sprinkle the rest of the cinnamon-sugar. Sprinkle with a couple more mini chocolate chips if desired.
Using a knife, gently swirl the batter with 1 simple swirl from the top to the bottom of the loaf pan.
Bake the bread for 50 to 65 minutes, tenting loosely with aluminum foil halfway through bake time. Quick bread are thick and dense, so don’t be alarmed if your loaf is taking longer.
Cover and store leftover bread at room temperature for 3 days or in the refrigerator for up to 1 week.
