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Chocolate Cinnamon Quick Bread

Created by CookinTO on August 3, 2015

1 1/2 cups butter (at room temperature, I used 1 cup butter and 1/2 cup shortening)
3 1/2 cups granulated sugar
5 large eggs (at room temperature)
2 cups all-purpose flour
1 1/4 cups cocoa powder (Dutch-processed cocoa powder)
1 tablespoon ground cinnamon
1 teaspoon salt

1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1/2 cup brewed coffee (cold, double strength or water)
2 teaspoon vanilla extract
2/3 cup mini semi-sweet chocolate chips (divided, you could use more if you want)

Step 1: Preheat the oven to 350ºF. Line two 9x5-inch loaf pans with parchment paper or foil to cover the bottoms and up the sides with at least a 1-inch overhang. Spray lightly with nonstick cooking spray.
Step 2: Cream the butter and sugar together in the bowl of an electric mixer until light and creamy, about 5 minutes. Add in the eggs, one at a time, scraping down the sides of the bowl after each addition.
Step 3: Meanwhile, in a medium bowl, sift together the flour, cocoa powder, cinnamon, salt, baking powder and baking soda. In another bowl or liquid mixing cup, combine the buttermilk, coffee and vanilla.
Step 4: With the mixer on low, add 1/3 of the dry ingredients, followed by half of the buttermilk mixture, beating just until combined. Add another 1/3 of the dry ingredients, then the remaining buttermilk, followed by the remaining dry ingredients.
Step 5: Divide the mixture between the two prepared loaf pans. Shake the pans back and forth to even the tops. Sprinkle 1/3 cup of the chocolate chips over the top of each pan, then using a knife, "cut" the chips through the batter.
Step 6: Bake until a toothpick inserted in the center of the bread comes out clean, 45-55 minutes.
Step 7: Let the bread cool completely before lifting out of the pans.