Cinnamon Chocolate Chip Bread

Cinnamon Chocolate Chip Bread

Chris and I have this joke. Only it’s not reallyyy a joke because I’m kind of serious about it. Basically, he calls everything bread. If he’s eating a cupcake, he’ll ask “what kind of bread is this?” If he’s eating a muffin/doughnut/croissant/etc., same thing. If it has flour in it, he calls it bread. I find myself constantly saying, “it’s not bread, it’s cake!” or what have you. But he finally got me this weekend when I decided to make homemade bread. I wanted to make a nice hearty, crusty bread. But I also wanted it to have chocolate chips and cinnamon in it. Every time I searched for a recipe, I landed upon chocolate chip breads that were more like cakes. You know, like banana bread? I complained to Chris that I wanted a sandwich bread, but with chocolate in it. Not like banana bread, which is really cake. His response? “Oh, you mean the cake of banana bread is called bread? That’s what I thought.” Touche.

I did a ‘lil Google search and it appears David Lebovitz has had the same cake vs. bread confusion. Now I don’t feel so bad. Why is it called banana bread when really, come on, we all know it’s cake?

So, yes I guess I’d have to call this a sandwich bread. But I don’t recommend making a sandwich out of it, unless that sandwich is peanut butter, fluff, butter, jelly, or Nutella. Turkey and mayo wouldn’t be so hot. Though, perhaps you’d beg to differ.

Cinnamon Chocolate Chip Bread (makes 2 loaves):
Print this recipe!

• 5 1/2 – 6 1/2 C all-purpose flour (you could use half whole wheat if you want)
• 1 1/2 T yeast
• 2 T sugar
• 1 T cinnamon
• 2 eggs (lightly beaten), plus 1 egg for egg wash
• 2 C warm water
• 1 1/2 T vegetable or canola oil, plus 2 t
• 2 t salt
• 1 1/2 C chocolate chips

(Pre-heat oven to 350 degrees)


I decided to use the Nestle dark chocolate chips we got in our swag bags at BlogHer Food. Because what’s the only thing better than chocolate? Dark chocolate.


And of course my very favorite cinnamon IN THE WORLD from Penzeys. You really can taste the difference.


Combine two cups of the flour, yeast, sugar, and cinnamon in a medium bowl (I did this all in the bowl of my stand mixer).


And whisk together.


Add the eggs, water, and 1.5 T oil, and beat well. Let sit for a few minutes, so the yeast can activate (unless your yeast is instant).


Now add in the salt and remaining flour. I started by adding 5 1/2 C of flour. As I kneaded it, I determined that I needed more (it was super sticky), so kept adding more in. I used almost 6 1/2 C total.


Using the dough hook on your mixer, knead the dough for about 7-10 minutes. If you don’t have a mixer, lightly flour a surface and use your hands to knead. While the dough is kneading, add in the chocolate chips.


Now, place your dough in a lightly oiled bowl. Cover with a dishcloth and put in a warm location for about an hour, or until doubled in size.


Ooh lala. There’s nothing like the site of dough rising. It seriously NEVER gets old for me.


I realized that whenever I’m waiting for dough to rise, I think about this book:


I mentioned it on Twitter today and only one person responded to me. Leading me to believe not everyone read the Amelia Bedelia books?? Or else, I’m the only one who was so obsessed with them that I practically have them memorized. But you see, Amelia Bedelia took everything literally. So when she got instructions to let the dough rise, she tied it to the light with string and rose it to the ceiling. What? When you’re six, that’s awesomely funny. Still kind of is.

Anyway, put a teaspoon of remaining oil in each of your loaf pans. And divide the dough into two portions and fit into the pans.

I made one loaf in my Farberware baking pan and another in my Le Creuset stoneware loaf pan that Chels got me for my birthday. Love it!


Cut a few slits across the top of the dough with a sharp knife and cover again. Let rise for another hour and your dough should double in size again.

Woo hoo!


Now, brush the tops with an egg wash (1 egg lightly beaten).


And pop in the oven to bake at 350 degrees for about 30 minutes.


Your house will smell like cinnamon and you’ll realize once again that homemade bread is so much more rewarding than storebought.


Thank goodness I’m smarter than Amelia Bedelia and figured out how to make bread rise 🙂


The bread ended up being nice and crusty just like I wanted. And I’ve done enough experimentation now to know that it goes perfectly well with both peanut butter and butter smeared across the top. Trust me, LOTS of experimentation was involved.


Technically, you don’t need to put anything on this bread. It has the slight hint of cinnamon with the delightfully sharp bite of dark chocolate scattered throughout. When you toast the bread, the chocolate chips melt a bit, making it absolutely decadent.


But it’s still bread. Not cake. Really.

Of course, the great thing about making two loaves is that you can freeze one and chow down on the other right away.


Don’t get me wrong, I love the cinnamon raisin combination. But chocolate and raisin? Way better.

Scarlet Threads Giveaway Winner!

The winner of our Scarlet Threads apron giveaway is Susan from Savoring Thyme in the Kitchen. Congrats, Susan, and I’ll contact you ASAP, so Lexi can send your apron right out 🙂

What would you call chocolate chip bread that’s actual bread and not cake? I want all your insight!


28 Responses to "Cinnamon Chocolate Chip Bread"

  1. I read the AB books! 😉 This looks great… bread! Ha!

  2. this sounds GREAT. i think great harvest makes one like this that i’m obsessed with.

  3. Tulika says:

    This looks amazing!! I’ve never made bread before but this is kind of making me think I should start 🙂 and YES, I definitely read Amelia Bedelia back in the day…in fact, I’m pretty sure I read all of the books multiple times!!

  4. I must have missed that Tweet because I’m pretty sure I read every Amelia Bedlia booked ever published! Also, if that cake–erm, bread–is still around in a week and a half, I’m going to insist you bring me the leftovers, moldy or not 😉

  5. I love this recipe! Cinnamon and chocolate are just so delicious together. That is so funny that he calls everything bread!

  6. Erica says:

    mmmmmmmmmm this looks so so good! And I LOVED Amelia Bedlia as a kid! Those books rocked. Hmmm I think I’d just call it a chocolate chip loaf?

  7. Shannon says:

    oh wow, perfect vehicle for peanut butter!!! and i remember amelia bedlia, but not all that well… hmm.

  8. I loved Amelia Bedelia when I was younger. I remember getting them from the library over and over again 🙂 Wow, haven’t thought of Amelia Bedelia in years!! Thanks for the flashback….. lol
    Whether it’s bread or cake, it looks and sounds amazing…but how could you go wrong with chocolate???

  9. Lexi says:

    could you call it a chocolate chip loaf? somewhat bread, somewhat cake?

    I loved the amelia bedelia books too! I didn;t see your tweet, bc I definitely would have said something! I just recently threw a friend a baby shower, and this was one of the books I bought for the baby, bc it was her favorite children’s book!

  10. Victoria says:

    Oh yum! Glad you were able to make a bread that wasn’t a cake 😉 Cinnamon and chocolate is a super combo! I could easily go for a slice or 20 of this bread!

  11. What an awesome combo… The story with Chris and the “breads” makes it that much better!

  12. Kiki says:

    Rest assured, this first grade teacher has EVERY copy of the Amelia Bedilia books. So many more were published since you were six. Still very popular in my classroom. Be happy to share them with you as you share that extra frozen “loaf” (if it still exists) at the Lake this summer! Looks yummy!

  13. Mmmm…this looks delicious! I’m a sucker for any kind of bread. Gotta love the carbs! <3

  14. brandi says:

    this looks SO good! fresh baked bread is always delicious 🙂

  15. Elizabeth says:

    That bread looks incredible. And rest assured, had I seen your Amelia Bedilia tweet, I would have been aaaaall over that. Loved those books.

  16. Carolyn says:

    I. LOVE. PENZEY’S SPICES. I love them all, but especially the cinnamon. Thank you for showcasing it. Not enough people are aware of their awesomeness.

    Also: DELICIOUS- looking bread!

  17. Simply Life says:

    wow! this looks INCREDIBLE and so versatile! You could have it for breakfast with jam, along with a salad for lunch of after dinner for dessert…I definitely need to try this!

  18. Amy says:

    That looks amazing!!! I bet it’s delicious toasted with butter or peanut butter! YUM!! Chocolate makes everything better.

    To me, bread is called bread if it looks like a loaf or is made in a loaf pan. I might call muffins or cupcakes “Banana Bread Muffins/Cupcakes” if they had the same basic ingredients as bread…but for me, bread means it is a loaf shape and you have to cut it to eat it. Anything else is a muffin, cupcake, scone…tart…whatever the shape. That, to me, is how it is decided!

  19. I totally read all the Amelia Bedelia books, Sues! Would love a toasted slice of this bread…mmmm

  20. Megan says:

    I could definitely see myself making a chocolate-peanut butter sandwich on this bread.

    And I did read Amelia Bedelia all the time, but I forgot that part!

    I recently read something about being careful with recipe instructions like “separate the eggs” because some people might take you literally and move the eggs away from each other. Ha ha.

  21. Chris says:

    Love the bread. 🙂

  22. The bread looks and sounds great. But my eyes couldn’t stop looking at the blue bread pan. Can I have it? 🙂

  23. NicoleD says:

    This one is definitely bread! Sounds wonderful. I saw your Amelia Bedelia tweet and had so much to say that could not be contained in 140 characters! I had one book and I remember she was asked to dress the chicken (and proceeded to put clothing on a chicken) and draw the drapes (she got out a pad of paper and drew the drapes). Ah, good ol’ Amelia Bedelia!

  24. Sounds yummy..especially since it’s ‘real’ bread. Fabulous.

  25. Kerstin says:

    Aww, I loved the Amelia Bedelia books – especially the one about the sponge cake where she mixed sponges into the batter! And I call all dogs puppies, which drives Apolinaras crazy.. 🙂 Your bread looks amazing!

  26. Susan says:

    My daughters loved the Amelia Bedelia books and your bread turned out great. It must taste wonderful with the chocolate chips and cinnamon.

    I won! Thank you so much! This is a great way to end a crazy, busy week for me and such a wonderful holiday surprise.

  27. Chaya says:

    I am printing this now, in the hope, I can make it tomorrow before we go out for the Fourth. What wonderful flavors.

    I invite you to link this Bake with Bizzy. This will surely be a favorite.

    I love Amelia Bedelia. There is something about her that warms the heart.

  28. iris says:

    I loved the Amelia Bedelia books! I think my favorite was when she was supposed to “draw the curtians”, and she sat down and started to sketch them. 6 year old me found that hilarious.

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