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

Scale

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