Tea Time Tuesday: Lemon Loaf Cake

Have you ever wondered what the difference is between a sweet bread and a tea loaf?  I have.  But then I wonder about all kinds of things that most people could give a darn about.  I'm weird like that. Deal.

A tea bread by Oxford Dictionary is. "A type of cake, baked in the shape of a loaf, containing dried fruit that has been soaked in tea before baking. ... 'Another bread, bara brith, is at least as good as any other fruit loaf or tea bread.  

Then I looked up sweet bread and it was nowhere near what I thought the definition of sweet bread was.  According to Wikipedia it is, "Sweetbread is a culinary name for the thymus or the pancreas, especially of calf and lamb, and, less commonly, of beef and pork."  What???? Seriously.

Then what the heck is a cake type loaf called?  Cake? Yes, loaf cake, now don't I feel foolish.  So if you are anything like me in my naivete, then dont write a post about tea bread and what not.  Its a loaf cake, fool!  Its just that simple.

Anyway, this lovely loaf is awesome with a cup of tea.  Head on over to my friend, Sandy's blog, Quilting For The Rest Of Us and see what she has in store for you for tea.

Lemon Loaf Cake

Makes 1 large loaf and one small loaf

3 cups flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups sugar
2 tablespoons fresh lemon juice
zest of one lemon
1 teaspoon vanilla
1 cup oil
3 eggs
3 cups zucchini
1 teaspoon oil

Preheat oven to 350°F.  Stir together all the dry ingredients except for the sugar. In another bowl, beat together the eggs and sugar, then oil, lemon juice, zest and vanilla. Pour the wet into the dry and beat just until combined.  Stir in the grated zucchini.  Pour into greased loaf pans and bake for 45 to 55 minutes.

Banana Bread

I know this is like my millionth banana bread recipe.  I dont know what it is, chocolate cakes, brownies, banana bread and zucchini bread, I keep trying new recipes.

I will tell you that I have never met a banana bread I didnt like.  There was one recipe I tried that was hard to bake, the top kept browning while the inside was still raw.  I never made that recipe again.  I suspect though if I had baked it in a bigger loaf pan of muffin cups it would have been better. Probably the only fault with that recipe was the size of the pan or the amount of pans.

What I like about this particular recipe is that there is a higher banana to flour ratio.  That really works for me because usually if I am making banana bread it is because there is a large amount of bananas wanting to be used up.

This recipe is SUPER moist.  I made some with walnuts and some without.  My one daughter is not interested in walnuts by any means.  I tasted one with and one without, definitely I prefer the ones with walnuts.

Banana Bread
Adapted slightly from this recipe at Epicurious.


1/2 cup (1 stick) unsalted butter, at room temperature
1 2/3 cups all-purpose flour
4 medium very ripe bananas (about 13 ounces), peeled and mashed
1/4 cup sour cream
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup (packed) dark brown sugar
2 large eggs, at room temperature
1/2 cup chopped toasted walnuts

Preheat oven to 350°F.  Grease a 9 x 5 loaf pan or one of these above) fancy, shmancy loaf pans.

Cream butter and brown sugar together for about four minutes.  Add in eggs one at a time.

In a separate bowl combine sour cream, vanilla and mashed bananas.  

In another bowl combine dry ingredients.

Add half the dry ingredients to the butter mixture.  Then all the liquid ingredients.  Then the rest of the dry.

Fold in walnuts.

Bake for about an hour.  If using said, fancy shmancy loaf pan, about 45 minutes.  But please check on whatever receptacle you are using because baking times vary.

Banana Bread

I make banana bread without nuts here at my house because my kids don't like the nuts in their dessert.  This time, I decided to add the nuts into each individual loaf, leaving a few without nuts. Wow, the taste is so much better with the nuts.  I forgot how much I missed that.

Day 3 of my Healthy 2017 and I am doing sit ups.  Did 25!  Yeah, go me!  I also did a cardio workout on You Tube from Pop Sugar.

BANANA BREAD
This recipe is from Epicurious and seriously the most banana per flour ratio I have ever seen.  I like that because if I am making banana bread it is because I have quite a few bananas to use up. But I will be honest here, I put in a few more ounces then they did.  I probably hit 16 ounces, possibly more.

1/2 cup (1 stick) unsalted butter, at room temperature
1 2/3 cups all-purpose flour
4 medium very ripe bananas (about 13 ounces), peeled and mashed
1/4 cup sour cream
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup (packed) dark brown sugar
2 large eggs, at room temperature
1/2 cup chopped walnuts

Cream the butter with the sugar for a few minutes.  Add in vanilla.  Add eggs one at a time. Add sour cream and bananas.  In a separate bowl, combine flour, baking soda, baking powder and salt. Add the dry ingredients to the wet.  Fold in walnuts at the end.  Or place them in the little loafs or muffin tins, whatever you like.

Pour into sprayed tins or a loaf pan.  Bake in a preheated 350F oven for 45 to 60 minutes depending on what you are baking in.  If you are using a loaf pan it will be all of an hour before it is done, especially if you add more banana.

LEMON ZUCCHINI BREAD

Aren't these flowers beautiful?  Such a beautiful arrangement.  My husbands work team sent this when my Father passed.  I loved the colors and the flowers chosen, the way they went with each other.  I always admire the people that arrange these bouquets.   Thank you.  It was a source of quiet joy.

If you have any zucchini, these are a sweet to behold.  So delicious. If you don't have cake flour you can substitute with 2 tablespoons corn starch or arrow root in the bottom of a measuring cup and fill the remainder with flour.  Its best to have sifted flour but at least spoon the flour into the measuring cup.  Yes, it makes a difference.  This is why I wish all our recipes were like the English, measured with weight.  It's so much more accurate.  I think foodies should start a movement...  We could call it, Wait, let's Weight!  Aren't I clever?  Ha!

 LEMON ZUCCHINI BREAD

2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
½ cup vegetable oil
1⅓ cups sugar
2 tablespoon lemon juice
½ cup buttermilk
zest of 1 lemon
1 cup grated zucchini

Glaze ingredients:
1 cup powdered sugar
2 tablespoon lemon juice

Mix flour, salt and baking powder in a medium bowl and set aside.

In a large bowl, beat eggs;  add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together.

Fold in zucchini until it is mixed well. Mix dry ingredients to the batter and mix until well combined. Do not over mix.

Pour batter into greased  9 x 5  loaf pan.

Bake at 350F for 40-45 minutes.

When cake is still warm, pour glaze over the bread. Let the cake cool to room temperature.

Pumpkin Truffles

I could tell you that all went well with these cake pops.

But that, my friends, would be lying.  Because in fact, it went terribly wrong.

Every once in a while its good to eat a piece of humble pie.  Right? Today, was my day.  It was an EPIC fail doing cake pops.  I have never really had great luck with cake pops anyway.  I even took a class on Craftsy and  I still cant get it right.  I can never get the viscosity of the melted chocolate right.  It clumps. It sags.  I blobs. 

My kids never care because it is still delicious. 

This time though I had decided to take it to the Halloween themed retreat.  I wanted it to come out cute because I know these ladies will appreciate it.

I will say.  They are delicious, nonetheless.  I popped one in my mouth and hallelujah, at least they taste good- if nothing else.

If you want to make these.  I am quite sure you will do a better job than I because really, how much worse can they be?  Cracks and blobs galore. But I digress.  Make the pumpkin bread.  Using one of the loaves, turn on a beater and mix it with cream cheese that has been brought to room temperature. Blend until there is no white showing.  Grab some with a scoop or with your fingers and ball it up.  Roll it into a nice smooth ball.  Freeze the balls.  Melt your dipping chocolate and dip them in. Decorate with pretzel sticks and piping.

Pumpkin Bread
Adapted from Better Homes and Gardens

2 1/2 cups sugar
1 cup cooking oil
4 eggs
3 1/3 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
2/3 cup water
1 15 ounce can pumpkin

Directions
Grease the bottom and 1/2 inch up sides of two 9x5x3-inch, three 8x4x2-inch, or four 7-1/2x3 1/2-x2-inch loaf pans; set aside. In a very large mixing bowl beat sugar and oil with an electric mixer on medium speed. Add eggs and beat well; set aside.
In a large bowl combine flour, baking soda, salt, cinnamon, and nutmeg. Add flour mixture and water alternately to sugar mixture, beating on low speed after each addition just until combined. Beat in pumpkin. Spoon batter into prepared pans.
Bake in a 350 degree F oven for 55 to 65 minutes or until a wooden toothpick inserted near centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks. Wrap and store overnight before slicing. Makes 2 loaves (32 servings).

Nutrition Facts (Pumpkin Bread) Per serving:
191 kcal cal., 8 g fat (1 g sat. fat, 27 mg chol., 197 mg sodium, 29 g carb., 1 g fiber, 18 g sugar, 2 g protein

Butternut Squash Bread

I didn't realize I froze so much squash.  I must have found a bargain on kabocha squash last summer.  What to do with it if you are sick of mashed squash.  Make some sweet bread of course.  This would also be great poured into muffin tins.  I was in a hurry though and about to leave for a trip.  It makes two loaves so I took one with me for my cousin who graciously let us stay with her.

Just wanted to share some pics of our weekend at my cousins.

BUTTERNUT SQUASH BREAD

You could definitely sub pumpkin for the butternut squash!

2 3/4 cups sugar
1⁄2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
2 teaspoons baking soda
3 1⁄2 cups flour
4 eggs
1 cup vegetable oil
2⁄3 cup water (I used 1/3 water and 1/3 buttermilk)
2 cups butternut squash, cooked and mashed

Preheat oven to 350F.

Combine all the wet ingredients and stir in the sugar.  Combine remaining dry ingredients and mix into the wet ingredients.

Pour batter into two 9 x 5 loaf pans. Bake for about an hour or until a tester comes out clean.

Banana Bread with a Crumb Topping

Change nothing of this recipe- it is super delicious.My husband exclaimed, I think this is the best banana bread you ever made.  I was a tad bit insulted... But I will take the compliment on the other hand of that statement.

Is it the crumb topping.  I don't know.  I do think it adds a lot.  However, I don't think that is the only reason why it stands out from the others I made.  Honestly I think it is the amount of eggs.  This is really light, Its not dense and it has terrific flavor.

Banana Bread with a Crumb Topping

1 egg
1 cup sugar
1 stick unsalted butter, at room temperature
1 teaspoon vanilla
1/2 cup buttermilk
2 to 3 overripe bananas, mashed (about 2 cups)
2 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon

Crumb Topping:
1/2 cup powdered sugar
1/2 cup all purpose flour
4 tablespoons unsalted butter, melted
1 teaspoon cinnamon
pinch of salt

Preheat oven to 350F.  Grease a large loaf pan or two smaller ones.

Beat together the sugar and butter and beat until smooth and the butter is fluffy.  Add in the egg and vanilla until combined. Beat in the buttermilk and bananas.

In a separate bowl, mix together the flour, salt, baking soda, baking powder and cinnamon. Slowly stir the dry ingredients into the wet until all the flour is incorporated. Pour the batter into the prepared loaf pans.

Make the crumb topping by combining the powdered sugar, flour, cinnamon salt and melted butter. Using your hands, crumble the mixture over the batter in the pan. Bake in a preheated 350 degree oven for 45 - 50 minutes or until a toothpick comes out clean.

Apple Loaf Bread

I love a sweet bread for the kids for quick breakfast when times are busy.  It's a sweet treat admittedly, but it also has nutrition.  This one, I think, is a nice mix of things.  The fat is not excessive nor is the sugar.  (I guess the walnuts have quite a bit of fat in them but its good fat).  I think it is a winner.

Apple Loaf Bread

1/2 cup sour cream
1/2 cup plain yogurt
1 cup brown sugar
2 eggs
2 teaspoons vanilla
2 cups flour
2 teaspoons baking powder
1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups apples diced very fine
1 cup chopped walnuts


Preheat oven to 375 degrees.
Grease or spray one large loaf pan or 3 small. Beat together first 4 ingredients.
Add the dry ingredients mixing well and scraping sides of the bowl. Fold in the apples and the nuts.Pour batter into loaf pan(s) and top with remaining nuts.
Bake for 45 to 55 min. (large) and 35-40 min. (small)
Let sit in pans for 10 minutes, remove from pan and then cool on a wire rack.

Cranberry Bread

While in Cape Cod, at the Cranberry Festival, we bought some fresh cranberries, well, LOTS of fresh cranberries.  I could not wait to get home and make some cranberry dishes.  This is the first one I made.

A nice breakfast treat. Not as good as say, eggs, but WAY better than dough nuts. Right?  Right?  I need some back up here.

Look at all those yummy, tart, cranberries. I was suppose to chop those cranberries, but as you can see I missed that part of the recipe and added them whole.  I didn't mine biting into that tart berry, nor did anyone else apparently because this was eaten up, no problem.

Cranberry love!

Cranberry Bread
Recipe largely adapted from this recipe at the Cape Cod Cranberry Growers Association. If you want to know more about the festival, click here.

1/2 cup butter
3 large eggs
1 teaspoon baking soda
1 cup sugar
3/4 cup buttermilk
1 tablespoon grated orange peel
2 1/2 cups flour
2 cups fresh or frozen cranberries, chopped
1 teaspoon vanilla
1/4 teaspoon salt

Preheat oven to 350F.  Grease a 9 x 5 loaf pan.  Beat butter and sugar in a bowl until light and fluffy.  Add in vanilla and orange zest.  Add eggs, mixing well after each addition. In another bowl, combine flour, baking soda and salt, add to creamed mixture alternately with buttermilk, beating at low speed just until blended. Fold cranberries into batter. Turn into prepared pan, spreading evenly. Bake until wooden pick inserted in center comes out clean, about 50 to 60 minutes. Cool slightly in pan. Remove from pan and cool completely on wire rack.

And here are some scenes from the Cranberry Festival in Wareham, Massachusets at AD Makepeace Farms.

This festival is a great place for families to go to. Lots of great activites and lots of learning about cranberries.  Wagon rides, pony rides, cooking demonstrations, crafts, little train rides for the kiddo's, and other various demos. It has the distinction of being one of the ABA's 2013 Top 100 Events. Go here to see what others have made that list.

 Lots of bags of cranberries all around.... so yum!

Amazing process of loading the cranberries onto the truck!

Look at all those cranberries!

 Love this pic!

This is how the cranberries grow.  This is before they comb it out and all the cranberries float tot he surface.  Such bounty!

 Some young chefs preparing amazing food with cranberries!

Luscious, cranberries!

Smashed Blueberry Loaf

Some recipes you save and forget, some recipes you book mark and maybe eventually make and some recipes make you jump off your chair and get baking!  Friday I did just that.  Saw this amazing looking blueberry loaf, jumped out of my seat, and made it.  You know what, it was really a good decision.  It is packed full of deliciousness.  I did not do everything it says because I am just like that.  For one, it has a lemon glaze.  I am quite sure it would be over the top delicious with it.  But I chose not to do it.  Still very delicious just the same.  I love it so much that I am making it again and this time into muffins.  YAH!

And yes, it is a little sunk in the middle in the above picture because I had to go and pulled it out about five minutes too early.  You would not know the difference though.

So if you want to see the luscious original recipe head on over to Parsley Sage and Sweet.

Smashed Blueberry Loaf

nonstick neutral oil spray
1 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup sugar
1 tablespoon grated lemon zest
3/4 cup Nonfat Greek yogurt
1/2 cup coconut or vegetable oil (Make this cake 100% fat-free using apple sauce in place of oil!)
2 large eggs
1 teaspoon vanilla extract
3 cups whole blueberries, lightly smashed
1/4 cup flour for coating the smashed blueberries*

1.  Spray a 9 x 5 inch loaf pan with cooking spray.

2.  Whisk the 1 1/4 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon kosher salt together in a large bowl. 

3. In a medium bowl whisk together 3/4 cup Nonfat Greek yogurt, 1/2 cup coconut or vegetable oil, 2 large eggs, lemon zest and  vanilla extract until smooth.

4.  Combine the wet ingredients with the dry ingredients and stir together until just combined.

5.  Place all the blueberries in a bowl and mash a little, leaving some whole.  Put a 1/4 cup flour to coat, making sure to mix it into the blueberries completely. Fold the flour coated, smashed blueberries into the batter – making sure they separate and don’t clump together.

6.  Pour the batter into the greased loaf pan.  Bake in a preheated 350 F oven, middle rack, until puffed and golden brown on top... about 50 – 55 minutes.  A test skewer should come out clean.. a few moist crumbs sticking is okay. Let the cake cool in pan on a wire rack for 15 minutes before flipping.

One a Penny, Two a Penny, Hot Cross Buns

I know there are a few that do not have icing.  There are a few rebels in our family that forgo the icing (how could they?)

We just returned from our trip and I am settling back into my routine.  I hope to post some pics from our trip.  In the mean time I thought I'd share the hot cross buns I had made last week.
Hot Cross Buns

for the dough

2 cups milk
½ cup oil
½ cup sugar
2 ¼ teaspoons active dry yeast
4 cups unbleached all-purpose flour, plus additional as you knead to keep it from getting sticky
½ teaspoon baking powder
½ teaspoon baking soda
2 teaspoons salt
¼ cup sugar
1 teaspoon cinnamon
½ teaspoon cardamom
¼ nutmeg
½ cup raisins

for the glaze:

1 lg egg white
a tablespoon of milk

for the icing

1 large egg white
powdered sugar
tablespoon of milk

Combine milk, oil, and sugar in a saucepan. Stir and heat until very warm but not boiling. Turn off the heat and allow to cool until mixture is still warm.You should be able to comfortably hold your finger in it for about 15 seconds. If you use a thermometer, about 110F.

Sprinkle yeast over mixture. Add 4 cups of flour and stir to combine. Mixture will be very sticky. Cover with a towel and set aside for 1 hour.

Add in about a 1/2 cup flour, the baking powder, baking soda, and salt. Stir until combined.

In a small bowl, combine 1/4 cup sugar with cinnamon, cardamom and nutmeg. Set aside.

Flour your kneading surface.. Press to slightly flatten dough. Sprinkle on most of the sugar/spice mixture. Sprinkle on the raisins. Then fold the dough over on itself. Repeat folding the dough over on itself until the raisins are incorporated in the dough.

Divide dough into about 16 pieces. Roll into balls, then turn the edges under themselves slightly. Place on a lightly greased cookie sheet. Cover and allow to rise in a warm place for about 45 minutes.

Preheat oven to 400 degrees

Brush the buns with egg wash (Mix 1 egg white with a splash of milk.) mixture.

Bake for 20 minutes, give or take, or until tops of buns have turned nice and golden brown.
Remove from pan and allow to cool on a cooling rack.

For the icing:
Beat 1 egg white until soft peaks form and fold in powdered sugar. Add in a very small amount of milk as needed for consistency.

Elvis Banana Bread

 Got some of these yellow-ish beauties?

Make this Elvis Banana Bread.  Why Elvis?  Well, he really liked his peanut butter and banana sandwiches. (Ah, and bacon on that too- I did not do that here but I have to say I will try that sometime). For this rendition of banana bread, I decided to add some peanut butter chips as well as chocolate mini chips.  Why?  My husband is forever smearing peanut butter all over bananas and chomping them down like a madman.  I myself like a peanut butter and banana sandwich once in a while, sometimes toasted sometimes not (Sorry Elvis, I have never fried it).  Hmmm.  Haven't had one of those lovely sandwiches in a while... 

My kids went crazy over this bread.  Gone in one 24 hour period.

Elvis Banana Bread

1¾ c. unbleached flour
1½ c. granulated sugar
½ teaspoon baking powder
1 teaspoon baking soda
¾ teaspoon salt
½ cup mini chocolate chips

3/4 cup peanut butter chips
1 cup mashed overripe bananas
2 large eggs
1/3 cup buttermilk
½ cup vegetable oil
1 teaspoon pure vanilla extract

Preheat oven to 350. Spray three mini loaf pans or muffin pans with cooking spray. Don't use a large loaf pan as it will not bake in the center.  If you desire one large cake, use a 13 x 9.

In a medium sized bowl mix together flour, sugar, baking powder, baking soda, and salt into large bowl.In a small bowl, combine mashed bananas, eggs, buttermilk, oil and vanilla. Pour liquid ingredients into flour ingredients and stir until just combined. Don't over stir.

Divide batter among loaf pans and bake for 30-35 minutes or until deeply golden brown and toothpick inserted into center comes out clean.

Possible Add Ins for future ones:  

-bacon bits

-a tablespoon to two of peanut butter to the mix

Apricot and Zucchini Muffins

I can add these to my zucchini collection.  This is a VERY good recipe that is very delicious.  A definite make again when I have marmalade.  That is what the original recipe calls for but I had a teensy bit of apricot jam to use up.  I think I should have put bits of dried apricots instead of raisins but I thought of that too late... next time.


Zucchini and Apricot Jam Muffins
adapted from this recipe at William Sonoma

1 1/2 cups unbleached all-purpose flour
3/4  cup sugar
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 tsp. ground cinnamon
2 eggs
1/3 cup canola oil
1/4 cup apricot jam
1 tsp. vanilla extract
1 zucchini, shredded and squeezed in a colander to equal 1 1/2 cups.
3/4 cup dark raisins or dried sweet cherries


Directions:
Preheat an oven to 400°F. Grease 10 standard muffin cups with butter or butter-flavored nonstick cooking spray.

In a large bowl, combine the dry ingredients: the flour, sugar, baking powder, baking soda, salt and cinnamon.

In another bowl, whisk together the eggs, oil, jam, vanilla and zucchini until blended. Add the flour mixture and beat just until evenly moistened and smooth. Stir in the raisins. The batter will be fairly thick.

Spoon the batter into the muffin cups, filling each no more than three-fourths full. Bake until the muffins are golden, dry and springy to the touch, and a toothpick inserted into the center comes out clean, 17 to 20 minutes. Transfer the pan to a wire rack and let cool for 10 minutes. Unmold the muffins. Serve them warm or at room temperature, with butter. Makes 12 muffins.

Update: I made these again with apricot bits and quince jam- delicious. I also reduced the sugar to a 1/2 cup. Do not overbake these by the way you will have seriously dry muffins.

Banana Butternut Bread

You know when you are so busy you forget things. At least I do. This is embarassing but I can not remember if I posted this before. I did searches to try and find it on my blog. I don't think I posted this recipe, if I did I apologize for the duplication. If I didnt I bring you the following, delicious recipe.

With company coming I like to have some quick breads around for snacking or for breakfast. It's nice to have a slice with some fresh fruit in the morning. I was thinking banana bread since I had some overly ripe bananas to use up. But I didnt have quite enough. I remembered I had some roasted butternut squash in the fridge. I roasted up about 8 cups of it the other day and have been using it in various dishes that I have been making. It has been very convenient to reach in the fridge and grab some of the squash- already carmelized from the roasting process. Nice and sweet and handy. I decided to throw some of that into the bread. I mashed it up a bit but left it a little chunky on purpose.

Banana Butternut Bread

2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
1 cup mashed overripe banana
1 1/2 cup butternut squash that has been cubed and roasted
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 cup chocolate chips

Preheat oven to 350F. Cream butter and brown sugar together in a large bowl until light and fluffy. Add in beaten eggs until combined and then mashed banana and vanilla. In a seperate bowl or large measuring cup, combine dry ingredients: flour, salt, baking soda and cinnamon. Stir into wet ingredients until just combined. Add chocolate chips and fold into the batter. Pour into loaf pans and bake for about an hour.