Cinnamon Chocolate Swirl Loaf Recipe
Introduction
This cinnamon chocolate swirl loaf combines warm spices and rich chocolate in a moist, tender bread that’s perfect for breakfast or an afternoon treat. Its beautiful swirls and delightful aroma make it as appealing to the eyes as to the palate.
Ingredients
- 2 cups (250 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (120 ml) whole milk
- ¼ cup (60 ml) vegetable oil
- 2 large eggs
- 2 teaspoons ground cinnamon
- ½ cup (90 g) semi-sweet chocolate chips
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- ¼ cup (30 g) cocoa powder
Instructions
- Step 1: Preheat the oven to 350 °F (175 °C). Grease a 9 × 5-inch loaf pan and line it with parchment paper for easy removal.
- Step 2: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and ground cinnamon until evenly combined.
- Step 3: In a separate bowl, whisk the milk, vegetable oil, eggs, melted butter, and vanilla extract. Pour this wet mixture into the dry ingredients and stir just until a smooth batter forms, being careful not to overmix.
- Step 4: Take a few tablespoons of the batter and combine it with the cocoa powder in a small bowl to form a thick chocolate paste.
- Step 5: Fold the chocolate chips into the remaining batter, then transfer the batter into the prepared loaf pan.
- Step 6: Drop spoonfuls of the chocolate paste over the top of the batter in the pan. Use a knife or skewer to gently swirl the chocolate through the batter, creating a marbled effect.
- Step 7: Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Step 8: Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Tips & Variations
- For extra flavor, try adding a teaspoon of espresso powder to the cocoa mixture to enhance the chocolate taste.
- Substitute vegetable oil with melted coconut oil for a subtle tropical note.
- If you prefer a nutty addition, fold in ¼ cup chopped walnuts or pecans along with the chocolate chips.
- Use brown sugar instead of granulated sugar for a deeper, caramel-like sweetness.
Storage
Store the cooled loaf in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 2 months. To reheat, thaw at room temperature and warm slices briefly in a toaster or microwave.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use low-fat or non-dairy milk instead of whole milk?
Yes, low-fat or non-dairy milks like almond or oat milk work well in this recipe and will not significantly affect the texture.
How can I make this loaf gluten-free?
Replace the all-purpose flour with a gluten-free flour blend designed for baking, making sure it contains xanthan gum for structure. The texture may be slightly different but still delicious.
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Cinnamon Chocolate Swirl Loaf Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
This Cinnamon Chocolate Swirl Loaf combines the warm, spicy flavor of cinnamon with rich chocolate swirls for a moist and delicious quick bread. Perfect for breakfast or an afternoon snack, this loaf features a tender crumb enhanced by chocolate chips and a visually appealing marbled chocolate swirl throughout.
Ingredients
Dry Ingredients
- 2 cups (250 g) all‑purpose flour
- 1 cup (200 g) granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoons ground cinnamon
- ¼ cup (30 g) cocoa powder
Wet Ingredients
- ½ cup (120 ml) whole milk
- ¼ cup (60 ml) vegetable oil
- 2 large eggs
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Add-ins
- ½ cup (90 g) semi‑sweet chocolate chips
Instructions
- Preheat oven and prepare pan: Preheat the oven to 350 °F (175 °C). Grease a 9‑× 5‑inch loaf pan and line it with parchment paper to ensure the loaf doesn’t stick and is easy to remove after baking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon until evenly combined, distributing the leavening agents and spices uniformly.
- Combine wet ingredients: In a separate bowl, whisk together the whole milk, vegetable oil, eggs, melted unsalted butter, and vanilla extract until smooth. Pour this wet mixture into the dry ingredients and stir gently until a smooth batter forms, being careful not to overmix.
- Create chocolate swirl: In a small bowl, mix the cocoa powder with a few tablespoons of the batter to make a thick chocolate paste. Spoon dollops of this chocolate paste over the surface of the batter and use a knife or skewer to gently swirl it through the batter creating a marbled effect.
- Add chocolate chips: Fold the semi-sweet chocolate chips into the batter carefully to distribute them evenly without deflating the batter.
- Bake the loaf: Transfer the batter into the prepared loaf pan and bake in the preheated oven for 30 to 35 minutes. Bake until a toothpick inserted into the center comes out clean and the loaf is set.
- Cool the loaf: Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely, ensuring a firm and easy-to-slice loaf.
Notes
- Use room temperature eggs and milk for better batter consistency.
- Do not overmix the batter to keep the loaf tender and moist.
- Line the loaf pan with parchment paper to prevent sticking and ensure easy removal.
- The swirl can be intensified by adding more cocoa paste or swirling more vigorously.
- Storage: Keep the loaf in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Optional: Serve warm with butter or your favorite spread for extra indulgence.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: cinnamon loaf, chocolate swirl bread, quick bread, chocolate chips, cinnamon chocolate loaf, easy baking, sweet bread, marbled loaf
