Tuesday, 29 October 2013
Chocolate & cinnamon swirl loaf
I made cinnamon rolls a few weeks ago but was too afraid to document because it was my first attempt. They turned out amazingly well so I'll be making them again at some point. I thought for the time being I'd try out a cinnamon swirl loaf. I found a few recipes on pinterest and I've taken bits of instructions from each. Here's what I did:
250g plain flour, 1 teaspoon of baking powder, 1/2 teaspoon salt, 120g mini chocolate chips (I used both dark & milk), 1 egg, 150g of dark brown sugar, 50g granulated sugar, 240ml buttermilk, 80ml of veg oil, 1 teaspoon of vanilla extract.
For the cinnamon swirl: 1 tablespoon cinnamon, 65g granulated sugar
- Preheat over to 180 degrees and grease or line a non stick loaf pan. Make what will become of the cinnamon swirl but combining the granulated sugar and cinnamon then set aside.
- Whisk the egg, brown sugar and granulated sugar together until all the lumps are out.
- Whisk in the buttermilk, oil, vanilla until well combined.
- Sieve all the dry ingredients into the wet mixture (flour, baking powder, salt) and also add the chocolate chips. Do not over mix as the loaf texture will be too tough.
- Pour half the batter into the loaf pan and then top evenly with the cinnamon sugar. Pour the remaining batter on top. Sprinkle the rest of the cinnamon sugar on top.
- Cover the pan loosely with foil and bake for 45-60 minutes. Check the loaf is cooked by inserting a cocktail stick and if it's come out clean it's done.
- Allow bread to cool before eating. We ate this on the day it was baked and then finished it off the next day. It definitely tastes better the day after because all the favours have intensified. This should keep for a good few days afterwards. ENJOY!