Chocolate Cinnamon Bread

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Chocolate Cinnamon Bread
This bread has a rich chocolate taste and a hint of cinnamon, perfect with a cup of hot coffee, or a glass of cold milk, and perfect for those cold winter days, or whenever the chocolate mood strikes.
Recipe type: Quick Bread, Chocolate
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two 9″x5″x2¾” Loaf Pans Pan Prep: Greased and Floured Oven Temp: 350° Yield: 2 Loaves Storage: Tightly Wrapped, Room Temperature

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Ingredients
Batter:
  • 2 cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1¼ cups Dutch processed 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 processed cocoa powder
  • ¾ teaspoon ground cinnamon
  • ⅛ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
Instructions
Preheat oven to 350 degrees F. Prepare two 9x5x2¾ inch loaf pans; lightly grease the pans with shortening and dust with flour. Tip: to make baked bread easier to remove from pan, lightly grease the pan, line with parchment paper, and then lightly grease the top of the parchment paper and dust with flour.
Batter:
  1. In a medium mixing bowl, sift flour, baking powder, baking soda, salt, cocoa powder, and cinnamon together. Set aside.
  2. In a small bowl, combine buttermilk, water, and vanilla. Set aside.
  3. In a large bowl of an electric mixer, combine butter and sugar; cream together until mixture appears light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. 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.
  4. Pour batter into the loaf pans, dividing the batter evenly between the 2 pans. Set aside.
Topping:
  1. In a small bowl, combine granulated sugar, Turbinado sugar, cocoa powder, cinnamon, ginger and cloves. Sprinkle evenly over the batter.
  2. Bake: 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 a wire cooling rack to finish cooling. Remove parchment paper and discard.
Recipe Adapted from Starbucks Coffee Company

Chocolate Cinnamon Bread

Chocolate Cinnamon Bread

Chocolate Cinnamon Bread recipe