CHOCOLATE CHIP CINNAMON SWIRL BREAD....AROUND THE HOUSE

 

How about a quick bread that's moist, tender and swirled with

cinnamon and chocolate?

 Perfect for afternoon tea or gift giving!

 

First, I thought we would take a look at a few more Autumn treasures

around the house before we pack them away for next year!

 

The tiny Fox Salt and Pepper Shakers

Mercury glass pumpkins which contain flameless candles...

these are gorgeous and give off a soft glow in the evenings

 

 

Vintage Halloween Jester with Black Cat

Miss Helen's "Cute as a Pumpkin" figurine

 

Vintage Halloween Jester with Pumpkin

 

Vintage Pumpkin Head Boy riding his goat

 

I have so enjoyed everyone's posts showcasing their autumn décor. It's such a good time when people invite you to take a glimpse into their homes and see how they celebrate the season!

Now, onto this heavenly bread.....

 

CHOCOLATE CHIP CINNAMON SWIRL BREAD

2 cups 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 light brown sugar
1/4 cup granulated sugar
1 cup buttermilk
1/3 cup vegetable oil
1 teaspoon vanilla extract

 Cinnamon-Swirl

1 T. ground cinnamon
1/3 cup granulated sugar

Preheat oven to 350 degrees F. Spray a loaf pan with cooking spray.

 

The cinnamon-swirl : Combine the cinnamon and sugar together in a small bowl. Set aside.

The bread: In a large bowl, toss the flour, baking soda, salt, and chocolate chips together until combined. Set aside. In a medium bowl, whisk the egg, brown sugar, and granulated sugar together until combined. Make sure there are no brown sugar lumps remaining. Whisk in the buttermilk, oil, and vanilla. Slowly pour the wet ingredients into the dry ingredients and gently blend until there are no more lumps.

Pour half of the batter into prepared loaf pan.  Top evenly with 3/4 of your cinnamon-sugar mixture. Pour the remaining batter on top and finish with the rest of the cinnamon-sugar. Sprinkle with a couple more mini chocolate chips if desired.

Bake the bread for 45 minutes to 1 hour.  Allow bread to cool completely in the pan on a wire rack before cutting.