Chocolate Cinnamon Bread

Chocolate Cinnamon Bread
Chocolate Cinnamon Bread

PREP TIME

30

minutes

TOTAL TIME

80

minutes

SERVINGS

16

servings

PREP TIME

30

minutes

TOTAL TIME

80

minutes

SERVINGS

16

servings

Ingredients

  • Chocolate Batter:

  • 3

    sticks unsalted butter, at room temperature

  • 3

    cups granulated sugar

  • 5

    large eggs, at room temperature

  • 2

    cups flour

  • 1-1/4

    cups Dutch-processed cocoa

  • 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

  • Cocoa-Spice Sugar Crust:

  • 1/4

    cup granulated sugar

  • 3/4

    teaspoon ground cinnamon

  • 1/2

    teaspoon Dutch-processed cocoa powder

  • Pinch ground ginger

  • Pinch ground cloves

  • 1/4

    cup decorating or sparkle sugar

Directions

1. Preheat oven to 350 degrees F. 2. Grease two 9 x 5 x-inch loaf pans and line the bottom with parchment paper. Chocolate Batter: 3. In the bowl of an electric mixer, cream together the butter and sugar with the paddle attachment on medium speed, until light and creamy. 4. Add eggs, one at a time, beating until each egg is completely incorporated before adding the next. 5. Sift together the flour, cocoa, cinnamon, salt, baking powder and baking soda. 6. In another bowl, whisk together the buttermilk, water and vanilla. 7. With mixer on low speed, alternately add the flour mixture and buttermilk mixture to the butter, beginning and ending with the flour and beating just until blended. 8. Divide the batter between the two pans. Shake the pans to even the tops and set aside. Cocoa-Spice Sugar Crust 9. In another small bowl, whisk together the sugar, cinnamon, cocoa, ginger and cloves. 10. Sprinkle the surfaces of both batters with the decorating sugar. 11. Sprinkle with the cocoa powder mixture, dividing evenly. 12. Bake until a toothpick inserted in the center comes out clean, about 45 to 50 minutes. 13. Let cool completely. 14. Run a knife around the sides to release the breads and remove from pans.

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