We were in Salt Lake City, stopped at a bakery, and bought some cinnamon chip bread. It was great.
When we got back to the office, we called a food broker and said, “Find those cinnamon chips. He did. It took him about a month. He found them at a small chocolate maker in New England. They made them the same way that they make their chocolate chips. But these were mini chips, which we liked. That way, we got a burst of cinnamon in every bite.
These chips weren’t available to consumers. They sold them by the pallet to commercial bakeries. (We figured they had to be good or the commercial bakeries wouldn’t use them.)
We loved them. We put them in cookies and cakes; pancakes and bread. We decided to package them in consumer-sized packages. And they took off. We sell a lot of these chips. We sell them online but our local customers — they’re really passionate about their chips. They are our best selling product in our store in Rigby, Idaho.
Favorite cinnamon chip recipes get passed around in our local community. Some have been published in our local paper. Cinnamon chip zucchini bread and cinnamon chip banana bread are the most popular recipes. The zucchini bread recipe is so popular in the Idaho Falls area that we advertise it on the radio.
You’ll find both the zucchini bread recipe and the banana bread recipe in this article along with a link to more recipes. More importantly, you’ll learn how to use these chips in your favorite recipes. Nearly any recipe that calls for cinnamon is a candidate for cinnamon chips.
How to Use Cinnamon Chips in Your Recipes
Put cinnamon chips in breads, scones, muffins, cookies, and pancakes. Add them to almost any recipe that calls for cinnamon—you’ll add a burst of cinnamon in every bite.
To add cinnamon chips to breads, muffins, cookies, and pancakes, use the following amounts:
- For yeast breads, add 3/4 cup per loaf
- For sweet breads, add 1 cup per loaf
- For cookies, add 1 1/2 to 2 cups per 4 dozen batch
- For muffins, 1 cup per twelve muffins
- For a sheet cake, 1 to 1 1/2 cups per large cake
- For pancakes, add 2/3 cup for each pound of pancake mix
Always add the cinnamon chips right at the end of the mixing or kneading process. Do not over-mix. These are mini chips and may melt with extended mixing.
Here you will find the banana bread and zucchini bread recipes I mentioned earlier. For more cinnamon chip recipes, download this free guide to cinnamon chip baking
Cinnamon Chip Banana Bread
Everyone loves banana bread. But we’ve found that it’s hard to get enough flavor with only bananas. It needs a boost from banana flavor. We added a touch of lemon to contrast and make the banana flavor sharper. We added cinnamon chips to provide a burst of cinnamon in every bite.
This is scrumptious bread. Like most quick breads, it improves after being refrigerated overnight.
1 1/2 cups all purpose flour
1/4 cup quick oats
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon Korintje cassia ground cinnamon
1 1/4 cups mashed bananas (about 2 large bananas)
1/3 cup butter, melted
2/3 cup granulated sugar
2 large eggs
1/2 teaspoon Marsden and Bathe lemon flavor or equal
2 teaspoons Marsden and Bathe banana flavor or equal
3/4 cup cinnamon chips
1/2 cup chopped walnuts
Preheat the oven to 350 degrees. Prepare an 8 1/2 x 4 1/2-inch loaf pan by greasing the pan well and flouring it or lining it with parchment paper.
- Carefully measure the flour and then combine with the oats, baking powder, salt, and cinnamon. Set aside.
- Mix the mashed bananas, melted butter, sugar, eggs, and flavors together.
Add the wet ingredients to the dry ingredients and combine. Add the cinnamon chips and nuts.
- Scrape the batter into the loaf pan and bake for fifty minutes or until the bread tests done with a skewer or toothpick inserted in the center of the loaf.
- Place the pan on a cooling rack. After five minutes, remove the loaf from the pan and continue cooling on a wire rack.
Baker’s note: We debated adding the lemon flavor; we’re glad that we did. It really sets the banana flavor off and even with 1/2 teaspoon is noticeable.
Cinnamon Chip Sour Cream Zucchini Bread
This recipe came to us from Kara Orgill who visits our store and is an excellent baker.
3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon salt
3 large eggs
2 cups granulated sugar
1 teaspoon vanilla
1/2 cup sour cream
1 cup vegetable oil
2 cups grated zucchini squash
1 1/2 cups cinnamon chips
Preheat the oven to 350 degrees.
- In a large bowl, whisk the flour, baking soda, baking powder, cinnamon and salt together. Set aside.
- In a smaller bowl, whisk the eggs, sugar, and vanilla together. Fold in the sour cream, oil, and zucchini.
- Add the wet ingredients to the dry ingredients and stir until just combined. Stir in the cinnamon chips. Do not continue stirring.
- Pour the batter into two well-greased 8 1/2 x 4 1/2 inch loaf pans. Bake for 55 to 65 minutes or until done. Cool for ten minutes on a rack before removing the loaves from the pan.
Where can you buy cinnamon chips?
When we first started selling these cinnamon chips, they were hard to find. We were and may still be the only retailer for our little chocolate maker in New England. But other producers have jumped in. Cinnamon chips are now available in some grocery stores and online. Hershey makes them for the fourth quarter.
Which are the best?
We would like to think ours are. The online reviews, on our site and elsewhere, suggests that ours are best. But try them and see. Wherever you buy them, be sure and get mini chips. They work much better than larger chips.