Chocolate Cinnamon Bread - This bread, with a rich chocolate taste and a hint of cinnamon, is perfect with a cup of hot coffee, or a glass of cold milk. Perfect for those cold winter days, or whenever the chocolate mood strikes.
Recipe Adapted from Starbucks Coffee Company |
Ingredients:
Batter:
2 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
1¼ cups Dutch cocoa powder
1 tablespoon ground cinnamon
1 cup buttermilk, chilled
¼ cup water
1 teaspoon pure vanilla extract
1½ cups unsalted butter, room temperature
3 cups granulated sugar
5 large eggs
Topping:
¼ cup granulated sugar
2 tablespoons Turbinado sugar
½ teaspoon Dutch cocoa powder
¾ teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
Directions:
- Preheat oven to 350 degrees F. Lightly grease two 9x5 inch loaf pans, line with parchment paper, then lightly grease again.
Batter:
- In a medium bowl, sift flour, baking powder, baking soda, salt, cocoa powder, and cinnamon together. Set aside.
- In a small bowl, combine buttermilk, water, and vanilla. Set aside.
- In a large bowl, combine butter and sugar; cream together until mixture appears light and fluffy. Add eggs one at a time, beating until each egg is thoroughly mixed. Alternately add some of the sifted flour mixture, and the buttermilk mixture to the batter, beginning and ending with the flour mixture, and stirring just until blended.
- Pour batter into the loaf pans, dividing the batter evenly between the 2 pans. Set aside.
Topping:
- In a small bowl, combine granulated sugar, Turbinado sugar, cocoa powder, cinnamon, ginger and cloves. Sprinkle evenly over the batter.
- Bake 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Remove pans from oven and let cool about 15 minutes. Grabbing the top edges of the parchment paper, lift bread from loaf pans and place on wire racks to finish cooling. Remove parchment paper and discard.
Makes 2 loaves
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