CINNAMON SWIRL CHOCOLATE CHIP BREAD
A delicious cinnamon swirl quick bread that is sprinkled with chocolate chips.
Provided by My Hot Southern Mess
Categories Bread Quick Bread Recipes
Time 1h20m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
- Combine flour, baking powder, baking soda, and salt in a large bowl.
- Combine sugar, brown sugar, and oil in a separate bowl. Stir in buttermilk, egg, and vanilla extract. Add to flour mixture and mix until combined. Fold in chocolate chips. Spoon 1/2 of the batter into the prepared loaf pan.
- Combine brown sugar and cinnamon for the topping in a small bowl. Sprinkle all but 2 tablespoons topping into the loaf pan and cover with the remaining batter. Gently drag a knife through the batter to create a swirl. Sprinkle the remaining topping on top of the loaf.
- Bake in a preheated oven until a toothpick inserted comes out clean, 50 to 60 minutes. Remove and let cool for 15 minutes. Remove from the pan to a wire rack to cool completely.
Nutrition Facts : Calories 304.5 calories, Carbohydrate 50.6 g, Cholesterol 16.3 mg, Fat 11.6 g, Fiber 3.4 g, Protein 4.1 g, SaturatedFat 3.7 g, Sodium 316.3 mg, Sugar 32.6 g
CHOCOLATE CINNAMON-SWIRL BREAD
End brunch on a sweet note by slicing into a loaf of this rich, babka-inspired swirl bread. Enriching the yeasted dough with eggs and milk produces a super tender crumb once baked, but not before becoming the canvas for a cinnamon-spiked chocolate filling. To make sure the filling is infused into every pillowy bite, the dough is braided together before being placed in the loaf pan to proof and then bake.
Provided by Greg Lofts
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 5h15m
Yield Makes one 9-by-5-inch loaf
Number Of Ingredients 12
Steps:
- Dough: Whisk together 1/3 cup bread flour, 1/3 cup milk, and 1/4 cup water in a small saucepan until smooth. Cook over medium-low heat, whisking frequently, until thickened slightly but still pourable (it should have the consistency of loose pudding), 2 to 3 minutes. Transfer to a small bowl; let cool until warm to the touch but no longer hot, about 10 minutes.
- In a large bowl, whisk together remaining 3 cups flour, granulated sugar, salt, and yeast. Make a well in center of mixture. Add cooked milk-flour mixture, remaining 1/3 cup milk, melted butter, and whole egg to well; stir until a dough forms.
- Transfer to a lightly floured work surface and knead until dough is smooth and elastic and springs back when lightly pressed, 8 to 10 minutes. Transfer to a bowl brushed with butter, turning dough to coat. Cover with plastic wrap and let rise until doubled in volume, 45 minutes to 1 hour; or refrigerate up to 1 day and return to room temperature before rolling out.
- Filling: Preheat oven to 375°F. Brush a standard 9-by-5-inch loaf pan with butter. Stir together butter, brown sugar, cocoa, and cinnamon until smooth.
- Punch down dough. On a lightly floured work surface, roll out dough to a 12-by-16-inch rectangle. Spread brown-sugar mixture evenly over top of dough, leaving a 1/2-inch border at edges. Sprinkle evenly with chocolate. Starting at one short end, roll up dough into a tight log, pinching ends and seam to seal after rolling. Starting 1 inch from one end of log, cut through dough vertically all the way through opposite end (dough should only be attached at one end).
- Twist the two sections of dough outward 5 times, then braid together, starting at attached end, pinching ends together to seal. Compress braid slightly with your hands to approximately 9 inches; transfer to prepared pan. Cover and let rise until doubled in volume (dough should rise about 1 inch above rim of pan), about 45 minutes. Whisk egg white with 1 teaspoon water; brush over top of dough.
- Bake until bread is puffed and brown on top (if browning too quickly, tent with foil), 45 to 50 minutes. Let cool in pan on a wire rack 20 minutes. Carefully remove bread from pan and let cool completely on rack, about 2 hours. Slice and serve.
CHOCOLATE-CINNAMON SWIRL CAKE
Recipe passed to me a few months ago by an aunt. Make sure to use high quality cocoa for a richer flavor. This will keep well in a fridge and can be reheated in the microwave (covered loosely with a paper towel or napkin).
Provided by SAPHIRA
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h5m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x12-inch glass baking dish.
- Mix together sugar, cocoa powder, and cinnamon in a small bowl; set topping aside.
- Combine butter and cream cheese in a large bowl; beat with an electric mixer until smooth and creamy. Add sugar and mix until well blended. Mix in vanilla extract. Add eggs, one at a time, beating well after each addition. Sift in flour and baking powder and blend until thoroughly combined. Fold in chocolate chips.
- Pour 1/2 of the batter into the prepared baking dish and sprinkle with 1/2 of the cinnamon topping. Spread remaining batter on top and sprinkle with remaining topping.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 60 minutes. Cool on a wire rack for 5 minutes. Serve warm.
Nutrition Facts : Calories 493.4 calories, Carbohydrate 60.1 g, Cholesterol 115.8 mg, Fat 26.8 g, Fiber 2.1 g, Protein 6.5 g, SaturatedFat 16.2 g, Sodium 247.7 mg, Sugar 39.4 g
CHOCOLATE SWIRL BREAD
My husband and his coworkers request this bread at least once every 2 months. It is pretty simple to make. I got it from a BGH Cookie magazine. Prep time is approx. and includes rise time.
Provided by Debilyn_Ks
Categories Yeast Breads
Time 1h30m
Yield 2 Loaves
Number Of Ingredients 11
Steps:
- In a large mixing bowl combine 1 1/2 cups of the flour to yeast.
- In a sauce pan heat and stir the milk, sugar, butter and salt until warm (120 to 130) and butter almost melts. Add to flour mixture; mix well. Add eggs.
- Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high for 3 minute.
- Using spoon, stir in as much of the remaining flour as you can.
- Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 min).
- Divide dough into 2 equal portions. Roll out both portions of dough separately to form two 14x10-inch rectangles.
- Reserve 2 tablespoons of the Heath Bits. Sprinkle remaining over dough rectangles.
- Starting from short side, roll up each one. Seal seams and edges. Line a baking sheet with foil, grease the foil. Transfer loaves to prepared baking sheet. Cover let rise until nearly double (25 to 30 min.).
- Bake at 375 for about 20 minute or until done. Remove to wire racks to cool.
- For icing; combine powdered sugar, water and vanilla. Spread over cooled loaves and sprinkle with reserved Heath Bits.
Nutrition Facts : Calories 2320.8, Fat 72.6, SaturatedFat 40, Cholesterol 310.8, Sodium 1817.1, Carbohydrate 376.9, Fiber 10.4, Sugar 173.3, Protein 42.7
CHOCOLATE SWIRL QUICK BREAD
From the Healing Kitchen at wholehealthmd.com. Cinnamon provides a nice warm, spicy undertone to the chocolate in this tea bread.
Provided by mailbelle
Categories Quick Breads
Time 1h15m
Yield 10 slices, 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°. Spray a 9- x 5-inch loaf pan with nonstick cooking spray.
- In a large bowl, stir together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, stir together the egg whites, oil, buttermilk, and vanilla.
- Make a well in the center of the flour mixture and stir in the buttermilk mixture until evenly moistened.
- Scoop out 2/3 cup of the batter and transfer it to a medium bowl. Add the chocolate syrup and cinnamon and stir until combined.
- Spoon the remaining batter into the loaf pan. Drop the chocolate batter onto the vanilla batter and, with a knife, swirl the chocolate batter through the vanilla batter.
- Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. Cool the loaf in the pan for 10 minutes, then invert onto the rack to cool completely. Makes 10 slices.
Nutrition Facts : Calories 236.3, Fat 5.4, SaturatedFat 1.1, Cholesterol 1.2, Sodium 306.1, Carbohydrate 42.1, Fiber 1.1, Sugar 19.7, Protein 4.6
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CHOCOLATE CINNAMON SWIRL BREAD - BUDGET BYTES
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5/5 (5)Total Time 3 hrs 50 minsServings 12Calories 177 per serving
- In a large bowl, combine the dry ingredients: flour, salt, yeast, brown sugar, and cinnamon. Stir until there are no clumps.
- Add 1 cup of water. Stir and add more water, a few tablespoons at a time, just until the dough forms one ball with no dry pieces on the bottom of the bowl. It is okay if the dough is wet and sticky. Cover the bowl loosely and let it rest for two hours at room temperature.
- After two hours, sprinkle some flour on the expanded dough and on a clean work surface. Flour your hands and transfer the dough to the work surface. Give the dough just a few quick “kneads” just to make sure it is evenly mixed (honestly only 3 or for turns/folds). Shape the dough into a long rectangle with the short end the same length as your bread pan (see photos).
- Roughly chop the chocolate chips into small pieces. Sprinkle them over the surface of the bread dough. Working from the short end, stretch and roll the dough up with the chopped chocolate inside. Stretch the dough as you roll and roll tightly so that there as much “swirl” as possible.
CINNAMON-SWIRL CHOCOLATE CHIP BREAD - SALLY'S BAKING …
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5/5 (6)Category BreadCuisine AmericanTotal Time 2 hrs
- Preheat oven to 350°F (177°C). Spray a 9×5 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 3-3.5 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 (I usually swirl a “S” shape) from the top to the bottom of the loaf pan.
CHOCOLATE CINNAMON SWIRL BREAD - BAKER BY NATURE
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Estimated Reading Time 6 mins
- In the bowl of a stand mixer fitted with a dough hook combine the dry ingredients; stir well until there are no clumps in the mixture (you may use a whisk for this step if need be).
- In a small bowl combined the brown sugar and cinnamon. Sprinkle this mixture over the surface of the dough, then sprinkle your mini chocolate chips.
- Starting from the short end - gently but firmly - stretch and roll the dough up (jellyroll style) with the chocolate and cinnamon sugar inside. You want to stretch the dough as you roll and roll as tightly as possible - this helps there be a defined swirl and less air bubbles.
- Preheat the oven to 400 degrees. Lightly brush the top of the loaf with the egg wash, then place the loaf pan inside the oven; bake for 35 minutes, the bread will be deeply golden brown on the top. Allow the bread to cool in the pan for 10 minutes, then carefully transfer the bread to cooling rack to cool completely before slicing.
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