TWD: Chocolate Chip Cinnamon Swirl Bread

Cinnamon is one of my most favorite spices. I don't use it sparingly. I buy it in large containers because it doesn't last long.

So I was thrilled to see the TWD recipe choice this week, selected by Susan of Food.Baby.


Except for the raisins.

Now, I like raisins in some things, but not in my cinnamon bread, and my daughter definitely doesn't like them. Usually, I substitute currants for the raisins, but I had barely had that thought enter my mind, when my daughter spoke up, saying, ". . . and don't you dare try to sneak in currants."

So much for that.



How about chocolate chips? I inquired. That idea met with approval.


So, with nary a second thought, the raisin swirl bread became chocolate chip swirl bread.


The dough was lovely. It rose beautifully.



It was satiny smooth when rolled out. I just kept petting it.



Clearly, I was so enraptured by the dough that I forgot to show the lovely cinnamon-cocoa-chip filling before rolling. Just imagine.

I smooshed the rolled dough into the pan for rising,



brushed it with butter before placing it in the oven,





and begrudgingly, let it cool before slicing.




When the loaf was sufficiently cooled, the slicing began.



My oh my! The texture/crumb was perfect, the chocolate was gooey, and the flavor was heavenly.




And, of course, the only way to eat it is to slowly unwrap it from the top, savoring each turn of the slice. Butter helps. But it disappeared before we could toast it. Next loaf.


This bread is super easy to make. Go to Susan's blog for the recipe, or, better yet, just go ahead and buy the book. What ever you do, make this bread!