Chocolate Cinnamon Bread
User Reviews
5
Chocolate Cinnamon Bread
Description
The recipe mixes butter and sugar creamed until fluffy, then eggs added individually. Dry ingredients including flour, cocoa, cinnamon, salt, baking powder, and baking soda are sifted and incorporated alternately with buttermilk, vanilla, and water to form a smooth batter. The batter divides into two loaf pans lined with parchment paper that extends up sides for easy removal, and baked at 350°F until set.
Before baking, a cocoa-spice sugar crust is prepared with granulated sugar blended with cinnamon, cocoa powder, cloves, and ginger, sprinkled on top for added taste and texture. The Dutch-processed cocoa used is noted for improving rise and flavor compared to natural cocoa powder. The bread slices well and suits breakfast or dessert. Careful lining of pans prevents the crust from sticking and helps retain topping integrity.
Ingredients
Chocolate Batter
- 1 /2 butter at room temperature, unsalted, cups (quantity unspecified
- 3 cups granulated sugar
- 5 egg at room temperature, large
- 2 cups all-purpose flour
- 1 1/4 cups cocoa powder Dutch-processed
- 1 tablespoon ground cinnamon
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- 1/4 cup water
- 1 teaspoon vanilla extract
Cocoa-Spice Sugar Crust
- 1/4 cup granulated sugar
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon cocoa powder Dutch-processed
- pinch cloves ground
- pinch ground ginger
Instructions
- Preheat the oven to 350ºF. Line two 9x5-inch loaf pans with parchment paper or foil to cover the bottoms and up the sides with at least a 1-inch overhang.** Spray lightly with nonstick cooking spray.
- Cream the butter and sugar together in the bowl of an electric mixer until light and creamy, about 5 minutes. Add in the eggs, one at a time, scraping down the sides of the bowl after each addition.
- Meanwhile, in a medium bowl, sift together the flour, cocoa powder, cinnamon, salt, baking powder and baking soda.
- In another bowl or liquid mixing cup, combine the buttermilk, water and vanilla.
- With the mixer on low, add 1/3 of the dry ingredients, followed by half of the buttermilk mixture, beating just until combined. Add another 1/3 of the dry ingredients, then the remaining buttermilk, followed by the remaining dry ingredients. Divide the mixture between the two prepared loaf pans. Shake the pans back and forth to even the tops, then set aside.
- In a small bowl, combine the sugar, cinnamon, cocoa, ginger and cloves. Sprinkle the mixture evenly over the tops of the batter. Bake until a toothpick inserted in the center of the bread comes out clean, 45-55 minutes.
- Let the bread cool completely before lifting out of the pans.
Notes
- Use Dutch-processed cocoa powder for best texture and flavor, preventing the bread from sinking.
- Line the loaf pans with parchment paper that extends up the sides for easier bread removal and to protect the sugar crust topping.
- This recipe is adapted slightly from Starbucks and includes a cocoa-spice sugar crust for additional flavor and texture.
User Reviews
Overall Rating
5
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