This Chocolate Cinnamon Bread is a delicious combination of sweet chocolate, chocolate chips and savory cinnamon. It makes a wonderful moist chocolate dessert bread and is a luxurious treat for Thanksgiving or Christmas dinner.
My kids love cinnamon swirl bread and white chocolate chip pumpkin bread, so we created a twist on the two and came up with this tasty chocolate cinnamon bread recipe. It pairs perfectly with a hot cup of cocoa or your favorite coffee or tea. This is one of our favorite sweet treats, along with nutella stuffed crescent rolls, cranberry cream cheese bread and double chocolate zucchini muffins!
We love chocolate cinnamon bread for dessert or as an after school treat. I'll sometimes add it to the kids' lunch boxes for an extra special surprise. You can use more or less cinnamon depending on your preference, and don't forget a hefty dose of cinnamon sugar on top! Love cinnamon too? Try our no churn cinnamon ice cream next.
Make it the best chocolate bread by using your favorite chocolate, whether that's dark chocolate chips, white chocolate chips or milk chocolate chips! You can even use mint chocolate chips like we do in our mint chocolate chip cookies, for something a little different.
Why You'll Love Chocolate Cinnamon Bread
- You'll be pleasantly surprised at how these two flavors compliment each other.
- It's easy to make and uses ingredients you likely already have in your pantry.
- The kids can help make it!
Ingredients
To make chocolate cinnamon bread you need:
- 2 cups all-purpose flour
- 1 tsp ground cinnamon
- 2 tsp baking powder
- ½ tsp salt
- ½ cup coconut sugar, or white sugar
- ½ cup unsweetened cocoa powder
- ½ cup melted butter
- ½ cup milk, at room temperature
- 4 large eggs, at room temperature
- 2 tsp cocoa extract, or vanilla extract
- 2 cup chocolate chips
- cinnamon sugar
Tips from the Chef
- This recipe makes a big and tall chocolate loaf when using one loaf pan. You can make two smaller loaves instead but may need to reduce the cook time slightly.
- Every oven cooks differently. Be patient and check on the loaf every 5 minutes after the 45 minute mark. Yours make take up to 60 minutes to finish cooking.
- For extra sweetness and cinnamon flavor, sprinkle the top of the loaf with cinnamon sugar before baking.
- If you can't find or don't have cocoa extract, you can make your own in your pressure cooker. Or use vanilla extract in its place.
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter.
- In a large mixing bowl or an electric stand mixer, beat melted butter, coconut sugar, unsweetened cocoa powder and cocoa (or vanilla) extract on low speed until light and fluffy. Add the milk and eggs to the mixture, continuing to beat on low speed until combined.
- In a separate bowl, whisk together the all-purpose flour, ground cinnamon, baking powder and salt. Add to the bowl of wet ingredients. Use a whisk to mix until just combined. Gently fold in the chocolate chips with a spatula.
- Pour the batter into the prepared loaf pan and smooth the top. Sprinkle with cinnamon sugar. Bake in the preheated oven for 45-60 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven. Allow the bread to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.
Recipe FAQs
It's best to slice the bread before storing it. Wrap the sliced bread tightly in plastic wrap, then gently in foil and store at room temperature for 2-3 days. It can be kept in the fridge for a few days longer (warm up in the microwave).
Yes, cut into slices, wrap tightly in plastic wrap and then place in a freezer safe storage bag. Thaw individual slices on the counter or in the microwave.
Recipe
Chocolate Cinnamon Bread
Equipment
- 1 9x5 inch loaf pans 9x5 inches
- electric hand mixer or stand mixer
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 2 teaspoon baking powder
- ½ teaspoon salt
- ½ cup coconut sugar, or white sugar
- ½ cup unsweetened cocoa powder
- ½ cup melted butter
- ½ cup milk, room temperature
- 4 large eggs, room temperature
- 2 teaspoon cocoa extract, or vanilla extract
- 1 cup chocolate chips, semi-sweet, milk chocolate, dark chocolate or white chocolate
- cinnamon sugar, optional
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter.
- In a large mixing bowl or an electric stand mixer, beat melted butter, coconut sugar, unsweetened cocoa powder and cocoa (or vanilla) extract on low speed until light and fluffy. Add the milk and eggs to the mixture, continuing to beat on low speed until combined.
- In a separate bowl, whisk together the all-purpose flour, ground cinnamon, baking powder and salt. Add to the bowl of wet ingredients. Use a whisk to mix until just combined. Gently fold in the chocolate chips with a spatula.
- Pour the batter into the prepared loaf pan and smooth the top. Sprinkle with cinnamon sugar. Bake in the preheated oven for 45-60 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven. Allow the bread to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.
Notes
Nutrition
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