The Galley Gourmet Easy Cinnamon Chip Loaf

Warm up this winter with a freshly baked slice of cinnamon chocolate chip bread. Serve with a hot cup of coffee or some of this Crockpot Pumpkin Spice Hot Chocolate for an absolutely delicious treat. This easy chocolate loaf recipe is packed with cinnamon and chocolate chips. It's then baked to perfection and topped with a homemade chocolate ganache made right in the microwave. You will not be able to have just one slice! If you're a chocolate lover like I am, make sure to also try these Strawberry Chocolate Chip Muffins next time.

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Let's Talk About The Ingredients

• Flour, Baking Powder, Salt and Cinnamon – Whisk together the dry ingredients in a bowl.
• Butter and Sugar – Cream together the butter and sugar in a mixer.
• Heavy Cream, Egg and Vanilla Extract – Add the wet ingredients to the mixer and mix until combined.
• Chocolate Chips – Fold in the chocolate chips with a spatula.

How To Make Cinnamon Chocolate Chip Bread

1. Preheat the oven to 350 degrees F.
2. Spray the loaf pan with non stick cooking spray. Use parchment paper if desired.
3. In a bowl, combine the flour, baking powder, salt and cinnamon. Whisk together until combined and set aside for now.
4. In a stand mixer, cream together the butter and sugar until combined.
5. Add the egg, vanilla extract and heavy cream. Mix only until ingredients are well incorporated and do not over mix.
6. Begin adding the flour mixture to the wet ingredients in the mixer about a 1/4 cup at a time while mixing on low speed. Stop to scrape the sides of the bowl as needed.
7. Pour the chocolate chips into the batter and fold them in with a spatula.
8. Transfer the chocolate chip bread batter to the loaf pan, using the spatula to smooth out the top.
9. Bake at 350 degrees F for 55-70 minutes or until a toothpick inserted down the center of the bread comes out clean.
10. In a microwave safe bowl, heat the heavy cream for 1 minute, keeping an eye on it so it doesn't spill over.
11. Add the chocolate chips to the hot heavy cream and let sit for 1-2 minutes. Whisk together to make the chocolate ganache topping.
12. Allow the bread some time to cool inside of the pan before removing it and transferring to a cooling rack to finish cooling. Top with chocolate ganache and serve.

Mixing The Batter

It is extremely important to not over mix the chocolate bread batter. Over mixing causes too many air bubbles to form and changes the texture of the loaf. You may use a stand mixer or a hand mixer inside of a mixing bowl.

Cooking Times May Vary

Generally, ovens tend to bake at different speeds depending on the brand or whether you have a gas or electric oven. I recommend checking on the chocolate bread at 55 minutes to prevent burning. Mine was ready at around 65 minutes but you'll want to check on it frequently after the 55 minute mark.

Stove Top Chocolate Ganache

Make the chocolate ganache on the stove top if you don't want to microwave it. Simply heat the heavy cream in a sauce pan over medium heat, stirring every now and then. Once the heavy cream is heated through, whisk in the chocolate chips and mix until fully melted and combined. The entire process should only take about 5-7 minutes on the stove top.

Storing Suggestions

Store leftover cinnamon chocolate chip bread in an air tight container lined with a paper towel to prevent excess moisture from building up. The bread will last at room temperature for 4-5 days. I recommend changing the paper towel inside of the container each day for maximum freshness. I don't recommend refrigerating because it will change the texture of the loaf.

Recipe Notes

• Try not to open the oven during the baking process to avoid the center from sinking.
• Check for doneness around the 55 minute mark by inserting a toothpick down the center of the bread. It's okay to have some chocolate clinging to the toothpick but there should not be any wet batter once the bread has finished cooking.
• Use parchment paper for easier cleanup and to prevent the bread from sticking to the pan. Spray the parchment paper with non stick cooking spray as well before adding the batter.
• The batter is a bit thick, so you'll want to smooth out the top with a spatula after pouring it into the loaf pan.
• I prefer making this bread in a ceramic loaf pan which prevents the sides from over baking.
• Don't over mix the batter.

• Preheat the oven to 350 degrees F.

• Spray the loaf pan with non stick cooking spray. Use parchment paper if desired.

• In a bowl, combine the flour, baking powder, salt and cinnamon. Whisk together until combined and set aside for now.

• In a stand mixer, cream together the butter and sugar until combined.

• Add the egg, vanilla extract and heavy cream. Mix only until ingredients are well incorporated and do not over mix.

• Begin adding the flour mixture to the wet ingredients in the mixer about a 1/4 cup at a time while mixing on low speed. Stop to scrape the sides of the bowl as needed.

• Pour the chocolate chips into the batter and fold them in with a spatula.

• Transfer the chocolate chip bread batter to the loaf pan, using the spatula to smooth out the top.

• Bake at 350 degrees F for 55-70 minutes or until a toothpick inserted down the center of the bread comes out clean.

• In a microwave safe bowl, heat the heavy cream for 1 minute, keeping an eye on it so it doesn't spill over.

• Add the chocolate chips to the hot heavy cream and let sit for 1-2 minutes. Whisk together to make the chocolate ganache topping.

• Allow the bread some time to cool inside of the pan before removing it and transferring to a cooling rack to finish cooling. Top with chocolate ganache and serve.

• Try not to open the oven during the baking process to avoid the center from sinking.
• Check for doneness around the 55 minute mark by inserting a toothpick down the center of the bread. It's okay to have some chocolate clinging to the toothpick but there should not be any wet batter once the bread has finished cooking.
• Use parchment paper for easier cleanup and to prevent the bread from sticking to the pan. Spray the parchment paper with non stick cooking spray as well before adding the batter.
• The batter is a bit thick, so you'll want to smooth out the top with a spatula after pouring it into the loaf pan.
• I prefer making this bread in a ceramic loaf pan which prevents the sides from over baking.
• Don't over mix the batter.

Calories: 283 kcal | Carbohydrates: 30 g | Protein: 2 g | Fat: 18 g | Saturated Fat: 11 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 4 g | Trans Fat: 1 g | Cholesterol: 59 mg | Sodium: 94 mg | Potassium: 42 mg | Fiber: 1 g | Sugar: 16 g | Vitamin A: 522 IU | Vitamin C: 1 mg | Calcium: 47 mg | Iron: 1 mg

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Source: https://thesixfiguredish.com/cinnamon-chocolate-chip-bread/

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