• 2 cups all-purpose flour

  • 1 tsp baking soda

  • 1/2 tsp salt

  • 1 cup semisweet chocolate chips

  • 1/2 tsp cinnamon

  • 1 large egg, room temperature

  • 3/4 cup packed light brown sugar

  • 1/4 cup granulated sugar

  • 1 cup buttermilk

  • 1/3 cup vegetable oil

  • 1 tsp vanilla or almond extract

Cinnamon is one of my favorite spices. My husband loves when I add a few dashes of cinnamon to our French press when I’m making coffee. That sounded so pretentious, didn’t it? He says it tastes like Christmas when I do that, so I oblige. I think it just tastes like cinnamon coffee, but who am I to judge if it reminds him of the holidays?

There’s something about combining cinnamon and coffee together that makes it so much more enjoyable for me. Recently, we’ve discovered a brand of cold-brew coffee that we both enjoy. I love pouring a cup of it and adding a few pinches of cinnamon to it-it’s so tasty.

Today’s recipe has nothing to do with coffee but a lot to do with cinnamon. The cinnamon flavor in this bread isn’t overpowering, but it’s enough to let you know it’s there.

I love making simple dessert breads because, truth be told, they can double as dessert and breakfast. This bread was awesome after dinner, but it was even better with a cup of coffee in the morning. Call me greedy, but recipes that serve multiple purposes (like this bread) are the ones that are most useful to me. I found this recipe over on the siteI Knead to Eat-clever name, right? I made one very small change, which was simply replacing the vanilla extract with almond extract. The only explanation for doing that is because I was out of vanilla. Lastly, when making this recipe-or any recipe, for that matter-don’t forget to add all your ingredients before you put it in the oven. I made the mistake of forgetting to add the egg and had to dump it all back into my bowl to mix it all up. Rookie mistake.

Heat oven to 350 degrees and prep a loaf pan by greasing it lightly and lining it with parchment paper.

In a large bowl, whisk together all the dry ingredients: flour, baking soda, salt, chocolate chips and cinnamon.

Grab another bowl and mix together the eggs, sugars, buttermilk, oil and vanilla or almond extract. Slowly and carefully add the wet ingredients into the dry ingredients. Stir until combined. Be careful not to overmix the batter or it will become really tough.

Pour the batter into your loaf pan. Bake for 45 minutes to an hour. If you notice that the bread is getting too dark while in the oven, just lightly cover it with aluminum foil. Ovens will vary, but my bread was ready after about an hour.

It will be difficult, but please allow the bread to cool before cutting into it. If enjoying it the next day for breakfast, it’s really delicious heated up a bit.

Shawanda Mason is the creator and blogger of Eat.Drink.Frolic. For recipe questions or to chat about eating, drinking or frolicking, she can be reached at [email protected] or by following her on Twitter, Facebook or Instagram. The opinions expressed in this column belong solely to the author, not or its employees.