Easy Cinnamon Chip Loaf

Easing into fall baking, I am starting with the soul-warming spice of cinnamon. This tasty treat, with the scent of far-off burning oak leaves wafting through the window on a cool breeze… yes, the change of seasons mounts a sensual assault. I am trying to think of the best way to describe this loaf. It’s a cross between a quick bread and a yeast bread, with a nod to coffee cake. Let’s just say that if coffee cake and cinnamon toast were to have a love child, this loaf would be the end result.

If you are apprehensive about baking with yeast, don’t worry. With the addition of baking powder, this loaf rises beautifully without fail. The only trick is to make sure that the loaf is completely baked through. Like a quick bread or cake, test the center with a toothpick. It should come out clean. Also, resist the urge to slice into it immediately. Doing so will result in a gummy loaf. It is delicious served plain, but I highly suggest toasting a slice and giving it a good slathering of butter. Ooh, man, that’s good! *Bonus Alert*— It will make your house smell fantastic!

Easy Cinnamon Chip Loaf

By Nicole Prep: 15 minsCook: 35 minsResting Time: 1 hr 5 minsTotal: 1 hr 55 mins Servings: 16 slices This delicious bread is so easy and it will make your house smell amazing!

Equipment

• 8 ½ x 4 ½-inch loaf pan

Ingredients 

• 3 cups unbleached all-purpose flour
• ½ cup granulated sugar
• 2 teaspoons instant yeast
• 1 teaspoon ground cinnamon
• 1 ¼ teaspoon kosher salt
• 1 cup warm milk
• ¼ cup (2 ounces) unsalted butter, melted
• 1 extra-large egg, at room temperature
• ½ teaspoon pure vanilla extract
• 1 teaspoon baking powder
• 1 cup cinnamon chips
• 1 tablespoon granulated sugar
• 1 teaspoon ground cinnamon

Instructions 

1. In a large bowl, mix together the flour, sugar, yeast, cinnamon, and salt. In a separate bowl, whisk together the milk, butter, egg, and vanilla. Combine the wet and dry ingredients, whisking until smooth. (The dough will be thick, wet, and sticky). Cover the bowl with plastic wrap and let the batter rest at room temperature for 1 hour.
2. Preheat the oven to 350ºF. Remove the plastic wrap and stir in the baking powder and cinnamon chips. Spoon the batter into a greased 8 ½ x 4 ½-inch loaf pan. In a small bowl, combine the sugar and cinnamon. Sprinkle cinnamon sugar over the batter. Bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean. Remove the loaf from the oven and let rest in the pan for 5 minutes. Remove the loaf from the pan and transfer it to a wire rack to cool completely. Do not slice the bread while it is hot, it will slice much better when it is completely cool. Enjoy!

Nutrition

Calories: 198kcal, Carbohydrates: 36g, Protein: 4g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 21mg, Sodium: 261mg, Potassium: 69mg, Fiber: 1g, Sugar: 16g, Vitamin A: 140IU, Vitamin C: 0.01mg, Calcium: 43mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.