I am so excited to share this Cinnamon Chip Bread recipe with you! I love the Cinnaburst bread from Great Harvest, but the closest store is about an hour away. So, I’ve been trying to find a good substitute for a long time.
I’ve tried a lot of recipes, and I can definitely say that this is my favorite. Along the way, I experimented with using homemade cinnamon chunks, which are great in some recipes, but they didn’t pack the punch of cinnamon flavor that I was looking for.
The solution was something that I already had in my cabinets – cinnamon chips. I was a little nervous about how they would work, but they add the perfect little bits of cinnamon-y goodness throughout the bread.
And the bread! The bread is soft and tender! You can gently brush the loaf with a little butter right out of the oven if you like a softer crust. Do yourself a favor, and make this bread!
This post may contain affiliate links.
Cinnamon Chip Bread Recipe
- 1 c . less 1 T. warm water (about 105 F)
- 2 T . granulated sugar
- 2 1/2 tsp . active dry yeast
- 2 tsp . vanilla extract
- 1 large egg
- 2 T . butter
- 2 T . non-instant dried milk
- 3-4 c . all-purpose flour
- 1 tsp . ground cinnamon
- 1 tsp . salt
- 1/2 tsp . baking powder
- 1 c . cinnamon chips
- Add water, sugar, and yeast to the bowl of a stand mixer or to a large bowl. Stir.
- Let yeast mixture sit for 5-10 minutes, or until foamy.
- Stir in vanilla, egg, butter, and dry milk until combined.
- Stir in 2 cups flour, cinnamon, salt, and baking powder.
- Continue adding flour by 1/4 cup until a soft, smooth dough forms.
- Stir in cinnamon chips.
- Cover, and let dough rise until it's nearly doubled in size, about 60-90 minutes.
- Gently deflate the dough, and form it into an 8" log.
- Place the dough into a greased 8.5x4.5-inch loaf pan.
- Cover the loaf with greased plastic wrap, and let the bread to rise until about 1" over the rim of the pan, about 30-40 minutes. Do not let the bread rise beyond that.
- Toward the end of the rising time, preheat the oven to 350F.
- Bake the bread for 20 minutes.
- Tent lightly with aluminum foil.
- Continue baking for about 15-25 minutes, or until the crust is golden brown, and the interior of the measures 190F on a digital thermometer.
- Remove the bread from the oven.
- Let sit in pan for about 5 minutes.
- Remove from pan, and allow to cool to room temperature on a cooling rack.
Adapted from King Arthur Flour.