Cinnamon chocolate chip bread

This cinnamon chocolate chip bread comes together in about 10 minutes and will be ready to eat in a little over an hour. It makes for a great breakfast or snack!

cinnamon chocolate chip bread

Not too long ago, I was hooked a Netflix show called The Home Edit. It follows two organizing gurus who are helping their cross-country clients bring order and serenity to their lives. Addie got mesmerized too, which I found surprising since she isn’t exactly the neat freak like her mom.

When I saw that we were FINALLY getting a Container Store in our area, I was beyond the moon happy with excitement. I kept trying to see when the store would open and vowed that I’d visit it as soon as the doors open.

cinnamon chocolate chip bread

Yes, I was one of those people that stood in line on opening day, but I only arrived 20 minutes beforehand. I wasn’t one of those crazies that camped out for days. When the store opened, I hurried and bought some of the iDesign clear plastic storage containers. I wanted to organize my pantry space better.

Once I brought the items home, I went straight to work. Finally, I was able to see how many packages of baking chips I had. Lurking in my previously organized pile was a package of cinnamon baking chips. I put them to work in this cinnamon chocolate chip bread.

cinnamon chocolate chip bread

Luckily, I had some help with the organizing and the baking that day. Addie helped me mix the dry ingredients and also added all the baking chips. She happily ate slices of this bread for breakfast and for daytime snacks.

I still have a ways to go in getting the pantry organized, but it’s already better than before!

Husband’s rating: 4 out of 5
Addie’s rating: 4 out of 5
My rating: 4 out of 5

Cinnamon chocolate chip bread

Cinnamon chocolate chip bread is a great way to start off the day
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Breakfast
Cuisine: American
Keyword: Bread, Breakfast
Author: Eva Bakes


  • 2 cups white whole wheat flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 6 Tablespoons unsalted butter room temperature
  • cup brown sugar
  • cup granulated sugar
  • 3 large eggs
  • 1 cup buttermilk I made my own and added 1 teaspoon of white vinegar to 1 cup of 1% lowfat milk
  • ½ cup cinnamon baking chips
  • ½ cup chocolate chips


  • Preheat your oven to 350°F. Generously grease or line a standard 9"x5" baking loaf pan and set aside.
  • In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter and sugars together on medium speed until light and fluffy, about 2-3 minutes.
  • Add the eggs one at a time until mixed well. Add the vanilla.
  • Turn the mixer down to low and alternatively add the dry ingredients and the buttermilk, beginning and ending with the dry ingredients. Mix until a few dry streaks remain.
  • Stop the mixer and fold in the cinnamon and chocolate chips until everything just comes together. Do not over mix.
  • Transfer to your prepared baking pan (if desired, sprinkle with additional baking chips on top) and bake in your preheated oven for 50-55 minutes or until a toothpick inserted in the middle comes out clean.
  • Allow the bread to cool before transferring to a wire rack to cool completely. Slice and serve.


Leftover bread should be stored, covered, in an airtight container at room temperature or in the refrigerator. It will last several days.
Source: Adapted from Love From the Oven

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating