Tuesday, February 11, 2014

Cinnamon Chocolate Chip Bread

While out in California, most of the time off the bike was spent dealing with food and cooking. (Favorites of my own devising were lentil loaf and pumpkin curry.) Towards the end of the week, we had a surprising surplus of two amazing ingredients: cinnamon and chocolate chips. Looking for a portable manner in which to allow easier consumption of these ingredients, a friend and I brainstormed the idea of a cinnamon chocolate chip quick bread. Unfortunately for the other MIT cyclists out in California, I was too tired and the single oven was overbooked for our last evening, so this cinnamon chocolate chip bread was not realized until last week, when I was back in my Cambridge kitchen. Cinnamon is a real gem among ingredients and I have been known to throw it in everything from salads to chili to chocolate chip cookies. I am a real fan of it's flavor and it turns out it has great health benefits as well! Cinnamon is potently anti-inflammatory and may help stabilize blood sugar too. So give this quick bread a try, I'm sure you'll like it as much as I do!

Cinnamon Chocolate Chip Bread

2 1/2c wheat flour
1/2c brown sugar
3T freshly ground cinnamon (or if your cinnamon is old, up to 1/4c)
1t baking soda
1 1/2c water
1/2c almond milk
1/4c maple syrup
few drops vanilla
1c chocolate chips (Raisins could be good in this recipe as well)
1T apple cider vinegar

1. Preheat oven to 350F.
2. Mix together flour, sugar, cinnamon, and baking soda. I used freshly ground cinnamon for it's kick so you may need to add more if you're using a pre-ground bottle from the store.
3. Add water, almond milk, maple syrup, and vanilla.
4. Fold in apple cider vinegar, then chocolate chips. A cinnamon raisin bread could also be really good!
5. Bake for 1 hour in a greased loaf pan. Bread is ready when a toothpick or fork comes out of the center clean. Enjoy!

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