Cardamom & Cinnamon Swirl Chocolate Chip Bread

Quick disclaimer here. You know those days where you wake up and just nothing seems to be working? I went to the dealership (after calling first) to get a quick diagnosis on my car. Good news is that whatever it is should be covered under warranty, but bad news? They apparently needed to have my car the whole day which just wasn’t an option. It would’ve been nice to have been told so before I drove 20-25 minutes each way. And my head has been pounding like crazy. So I apologize in advance if I appear grumpy or not particularly verbose this post. Sometimes, it’s best to let the baked good talk for itself, don’t you think? 😉

Anyway, I love anything spiced with cardamom, whether it’s donuts, cinnamon rolls, or chai donut muffins. And now? I’ve added my love for cardamom into a chocolate chip quick bread because, why not?

I baked this loaf while I was visiting Ryan in Vegas. He was gone Saturday morning/afternoon for work, so I stayed around the apartment catching up on Scandal and Grey’s Anatomy, went for a run, and then settled into the kitchen and baked this delicious loaf.

The cardamom in the bread adds just enough spice and flavor, and then the cinnamon and cardamom swirl adds a delicious moist (sorry) ribbon of sugary goodness through the center of the loaf. The sugar and spices on top made a crunchy crust, adding great texture. And there can never be enough chocolate chips, right? So I sprinkled more on top. We just ate this by the slice, but I can imagine it would be wonderful served warm with a a little slice of butter or I’m even imagining some crazy french toast with this..

Anyway, this loaf tastes just as good the second day, if not better. So do yourself a favor and make this delicious snack (it’s bread, so we can call it a snack.. or breakfast!).

Cardamom & Cinnamon Swirl Chocolate Chip Bread

makes 1 9×5 loaf

For the Bread:
2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cardamom
2/3 cup mini chocolate chips (I used semisweet)
1 large egg
3/4 cup light brown sugar
1/4 cup granulated sugar
1 cup buttermilk*
1/3 cup vegetable oil
1 teaspoon vanilla extract

For the Filling/Topping:
1/3 cup granulated sugar
1/2 tablespoon ground cinnamon
1/2 tablespoon ground cardamom
Scant 1/4 cup mini chocolate chips, optional

Preheat oven to 350 degrees F. Grease a 9×5 loaf pan and set aside.

In a small bowl, mix together the sugar, cinnamon, and cardamom for the swirl. Set aside.

In a large mixing bowl, whisk together flour, baking soda, salt, and chocolate chips. Set aside. In a medium sized mixing bowl, whisk egg, granulated sugar, and brown sugar together until smooth and combined. Whisk in buttermilk, oil, and vanilla until combined. Slowly pour wet ingredients into the dry ingredients. Fold together gently just until there are no more lumps. Be careful not to over mix!

Pour half the batter into the prepared pan. Sprinkle 3/4 of the sugar mixture over the batter. Pour the rest of the batter on top. Sprinkle remaining sugar mixture over the top, and sprinkle roughly 1/4 cup mini chips on top if desired.

Cover loaf pan loosely with aluminum foil. Bake for 45 minutes to 1 hour. The bread will be done with a toothpick poked into the center of the loaf comes out clean. Let bread cool completely in pan before cutting and serving.

*Notes:
1. If you don’t have buttermilk, pour 1 tablespoon white vinegar into a measuring cup. Fill the rest of the way with milk and let stand for 5-10 minutes before using.

[source: Adapted from Sally’s Baking Addiction]