This is seriously one of the most delicious breakfast breads I’ve ever made (outside of my mom’s uber-famous poppy seed bread that’s so good I sometimes give it as Christmas gifts).
Several years ago I picked up multiple bags of cinnamon chips. I’m not sure why I thought I needed them, but now it looks like we’re preparing for a nationwide cinnamon chip shortage. None shall go without in our house!! Needless to say, I’m starting to feel a bit desperate to reduce the supply, because why does anyone need 10 bags of cinnamon chips in the freezer?
Cinnamon Chip Quick Bread
original recipe here
- 2 c flour
- 1 c sugar
- 4 t baking powder
- 1.5 t cinnamon
- 1/2 t salt
- 1 c milk
- 1/3 c oil
- 2 t. vanilla
- 2 eggs
- 1 c cinnamon chips (about 1/2 a package)
- 4 T sugar
- 2 t cinnamon
- 4 t butter, softened
Grease & flour bottom of loaf pan (or use a super-awesome baking spray, which has grease and flour together in one can). Combine first 10 ingredients. Beat 3 minutes at medium speed with an electric mixer. In a separate bowl, combine remaining sugar, cinnamon and butter to make streusel topping. Pour half the batter into pan, then sprinkle with half of the streusel topping. Pour the remainder of the batter and top with remaining streusel topping. Bake for 55 – 65 minutes at 350F or until toothpick inserted into center comes out clean. Cool 15 minutes then remove from pan. Cool completely on wire rack (if you can). This stores wonderfully in a plastic bag in the refrigerator.
