A fun and easy quick bread filled with cinnamon chips! Makes 4 mini loaves or two regular sized loaves.
Author: Eva Bakes
2 and 1/2cupsall-purpose flour
1cupunsalted butter, softened
3/4cupnonfat plain Greek yogurt
1package cinnamon baking chips
Preheat your oven to 350 degrees F. Grease or line 4 mini loaf pans and set aside (alternatively, you can grease and line two standard 9"x5" loaf pans).
In a medium sized bowl, whisk together the flour and baking powder. 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, sugar, salt and cinnamon on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs one at a time and mix well. Then add the vanilla and Greek yogurt and mix until well incorporated.
Turn the mixer to low and slowly add in the dry ingredients.
Turn the mixer off and fold in the cinnamon chips.
Evenly distribute the batter into your prepared pans, filling each one about 2/3 full.
In a small bowl, mix together the 3 Tablespoons of sugar and 3 teaspoons of cinnamon. Sprinkle spoonfuls of this over the batter in each pan.
Bake in your preheated oven for 35-40 minutes or until a toothpick inserted in the center comes out clean. Allow the bread to cool before serving. Leftover bread should be stored in an airtight container at room temperature or in the refrigerator and will keep for several days.