Chocolate Cinnamon Bread
Prep time
Cook time
Total time
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: Dessert | Quick Bread
  • 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
  • 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
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.
  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.
  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.
Testing for doneness: Use the baking times given in the recipe as an estimate as some ovens bake faster or slower than others. Insert a wooden toothpick or long wooden skewer near the center of the bread and remove it. There should be a few moist crumbs attached to the toothpick or skewer, but not batter. Or, insert an instant read thermometer into the middle of the loaf; the internal temperature should range between 195-205 degrees F. Tip: I like to use a combination of the toothpick test plus a temperature reading using a Super-Fast Thermapen Thermometer for an accurate test of doneness.
Recipe Adapted from Starbucks Coffee Company
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

Help: Chocolate Types

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Recipe by at