I enjoy making different kinds of quick breads. The flavors you see most often are pumpkin and banana. But have you tried chocolate bread? It’s so good – moist and a great combination of chocolate and cinnamon. The other thing I really like about this recipe is that it makes 2 loaves. One for you, and another one for…you! You should try to share, but it will be tough! :)
It’s a recipe that Starbucks gave out a couple of years ago to go with one of their coffee flavors. They even sold this bread in their stores. I think mine turned out just as fabulous and yours will too!
Chocolate Cinnamon Bread
(from the kitchen of Marcus Samuelsson)
- 3 sticks unsalted butter, at room temperature
- 3 cups granulated sugar
- 5 large eggs, at room temperature
- 2 cups all-purpose 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 extract
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
1. Preheat the oven to 350 degrees F. Grease 2 9x5x3 in. loaf pans and line the bottom of the pans with parchment paper.
2. Make the Chocolate Batter: In the bowl of an electric mixer, cream together the butter and sugar with the paddle attachment on medium speed, until light and creamy, about 5 minutes. Add eggs one at a time, beating until each egg is completely incorporated before adding the next and scraping down the sides of the bowl several times.
3. Meanwhile in a medium bowl, sift together the flour, cocoa, cinnamon, salt, baking powder and baking soda. In another bowl, whisk together the buttermilk, water and vanilla. With mixer on low speed, alternately add the flour mixture and buttermilk mixture to butter, beginning and ending with the flour and beating just until blended. Divide the batter between the two pans, shake the pans to even the tops and set aside.
4. Make the Cocoa-Spice Sugar Crust: In another small bowl, whisk together the sugar, cinnamon, cocoa, ginger and cloves. Sprinkle the surfaces of both batters with the decorating sugar. Sprinkle with the cocoa sugar mixture, dividing evenly. Bake until a toothpick inserted in the center comes out clean, about 45 to 50 minutes. Let cool completely, run a thin knife around the sides to release the breads and remove from pans.
That’s all – LOL! I know it’s a lot to follow, but it’s SO GOOD!! I hope you get to try it soon.
About the Author:
Lisa from Stop and Smell the Chocolates is a married mom of one amusing son and she loves chocolate! Take a little chocolate break during your stressful day – stop by her blog and you might find a yummy recipe, a funny story, a cup of tea, a household tip, a lovely picture, or a new friend. Lisa looks forward to meeting you and sharing some chocolate!
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