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+ servings
Cinnamon Chocolate Chip Bread

Cinnamon Chocolate Chip Bread

This Cinnamon Chocolate Chip Bread requires no mixer and takes no more than 10 minutes to whip up the batter. It's the perfect bread for breakfast or pairing with tea or coffee.
Course Breakfast
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 1


  • 2 cups 250g all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup 120g semi-sweet chocolate chips
  • 1/2 teaspoon cinnamon powder
  • 1 large egg at room temperature
  • 3/4 cup 150g packed light brown sugar
  • 1/4 cup 50g granulated sugar
  • 1 cup 240ml buttermilk (see notes for substitutions)
  • 1/3 cup 80ml vegetable oil
  • 1 teaspoon vanilla extract


  • Preheat the oven to 350F degrees. Prepare a 9 x 5 inch loaf pan by light greasing it and then lining with parchment paper.
  • In a large bowl, lightly whisk together the dry ingredients: flour, baking soda, salt and semi sweet chocolate chips and cinnamon powder.
  • In another bowl, mix together the egg, light brown sugar, granulated sugar, buttermilk, oil and vanilla extract. Slowly add in the wet ingredients to the dry ingredients and gently whisk until just combined. Try not to over mix the batter.
  • Pour the batter into the prepared loaf pan. Lightly cover with aluminium foil and bake for 45 mins to 1 hour. The bread is ready when a toothpick inserted in the middle comes out clean.
  • Allow bread to cool completely in the loaf pan, and then take it out.


Substitute for Buttermilk: Add 1-2 tablespoons of white vinegar or fresh lemon juice to 1 cup of milk. Let stand for a few minutes until the milk appears to be curdled. Mix and use as instructed in the recipe.