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cinnamon chocolate chip bread

Cinnamon Chocolate Chip Bread

Warm up with a slice of this homemade cinnamon chocolate chip bread this winter. It's packed with lots cinnamon and topped with a decadent chocolate ganache.
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Keyword: cinnamon chocolate chip bread, chocolate bread, chocolate bread recipe, cinnamon chocolate chip loaf, chocolate loaf, cinnamon bread recipe
Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 20 minutes
Servings: 16 slices
Calories: 283kcal


Cinnamon Chocolate Chip Bread

Chocolate Ganache


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