Chocolate Cinnamon Bread
- 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 cup dutch processed cocoa
- 1 tbsp. ground cinnamon
- 1 tsp. salt
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 cup buttermilk
- 1/2 cup water
- 1 tsp. vanilla
- Cocoa Spice Topping:
- 1/4 cup granulated sugar
- 3/4 tsp. cinnamon
- 1/2 tsp. dutch processed cocoa
- Pinch of ground ginger
- Pinch of ground cloves
- 1/4 cup sparkle sugar (for decorating)
- Preparation(makes 2 loaves)
Preheat oven to 350°F.
Line two 9x5x3 loaf pans with parchment paper.
In bowl, mix butter and sugar with electric mixer until light and creamy, around 5 minutes. Then add the eggs, one at a time, mixing until each is fully incorporated. You may need to scrape down the sides of the bowl a few times to get them fully mixed in.
In another bowl, sift together flour, cocoa, cinnamon, salt, baking powder and baking soda. In separate bowl, whisk together the buttermilk, water and vanilla. With your mixer on a low speed, begin adding the contents of each bowl to the butter mixture, alternating between the two until your mixture is fully blended, but not overly whipped. Then split your batter between the two pans. If your batter is slightly uneven, you can lightly shake the pan to even out the tops.
To make topping, combine the sugar, cinnamon, cocoa, ginger and cloves. Then evenly layer the decorating sugar over your batter, followed by the spice mixture.
Bake for 45-50 minutes.
Pairs well with Starbucks® Holiday Blend coffee (recommended)