Whole Wheat Cinnamon Chocolate Chip Bread is a whole grain treat that your kids will love, they won’t even know that it’s good for them.
Lately, I’ve been experimenting with white whole wheat flour. I’m trying to feed my family more whole grains and making swaps wherever I can. Some things they don’t mind (whole wheat waffles) some things they just aren’t on board for (whole wheat pasta is no-go). I found white whole wheat flour and thought that it might be an easy way to make some treats with whole grains. So far, it has been pretty easy to make a 1:1 swap in most recipes. I think that it is just fine in a cookie, or a bread like this, but probably not a layer cake or something that is supposed to be really light and have a loose crumb. It has a milder taste than a full wheat flour and my kids had no idea that this bread was whole wheat. I added cinnamon for flavor, and also to darken the bread so they wouldn’t ask questions because it doesn’t look like the normal chocolate chip bread that I make. Sneaky, huh?
This cake is great the next day toasted with a little butter. Just in case you were wondering.
Whole Wheat Cinnamon Chocolate Chip Bread:
- 6 Tablespoons butter, room temperature
- 2/3 cup sugar
- 3 eggs
- 1 teaspoon vanilla
- 2 cups white whole wheat flour
- 2 teaspoons cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup mini chocolate chips
- whole sanding sugar (optional)
Preheat oven to 350°. Spray a 9×5 loaf pan with cooking spray.
Cream together butter and sugar until light and fluffy. Add eggs and vanilla.
In a medium bowl whisk together flour, cinnamon, baking soda, baking powder, and salt.
Add 1/3 of the flour mixture and stir until combined.
Add 1/2 of the buttermilk. Repeat with remaining ingredients.
Add chocolate chips (save a few for the top) and mix until everything just comes together, being careful to not over-mix.
Spread the batter evenly into the prepared pan. Sprinkle top with sanding sugar and remaining chocolate chips.
Bake for 45 – 50 minutes or until a toothpick comes out clean. Allow to cool in pan for 15 minutes, remove from pan and cool completely on a wire rack.
Slice and enjoy!
- 6 Tablespoons butter, room temperature
- ⅔ cup sugar
- 3 eggs
- 1 teaspoon vanilla
- 2 cups white whole wheat flour
- 2 teaspoons cinnamon
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup buttermilk
- ½ cup mini chocolate chips
- whole sanding sugar (optional)
- Preheat oven to 350°. Spray a 9x5 loaf pan with cooking spray.
- Cream together butter and sugar until light and fluffy. Add eggs and vanilla.
- In a medium bowl whisk together flour, cinnamon, baking soda, baking powder, and salt.
- Add ⅓ of the flour mixture and stir until combined.
- Add ½ of the buttermilk. Repeat with remaining ingredients. Add chocolate chips (save a few for the top) and mix until everything just comes together, being careful to not over-mix.
- Spread the batter evenly into the prepared pan. Sprinkle top with sanding sugar and remaining chocolate chips.
- Bake for 45 - 50 minutes or until a toothpick comes out clean. Allow to cool in pan for 15 minutes, remove from pan and cool completely on a wire rack.
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