Side Pannel
Chocolate Cinnamon Bread
Chocolate Cinnamon Bread
- Recipe Submitted by maryjosh on 08/16/2018
Ingredients List
- 3 sticks unsalted butter room temperature, 1 1/2 cups
- 3 cups granulated sugar
- 5 eggs, room temperature
- 2 cups all-purpose 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
- 1/4 cup water
- 1 tsp vanilla extract
- FOR THE TOPPING:
- 1/4 cup granulated sugar
- 3/4 tsp ground cinnamon
- Pinch of ground ginger
- Pinch of ground cloves
- 1/4 cup sugar sparkles, for decorating
Directions
Preheat oven to 350 degrees. Line two 9x5 loaf pans with parchment paper with enough that they are hanging off both sides for easy bread removal.
In a small bowl, combine all the ingredients for the topping EXCEPT the sparkle sugar. Set the topping mixture aside.
In a large bowl, sift together flour, cocoa, cinnamon, salt, baking powder, and baking soda. Whisk to combine. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar for 2 minutes until light and fluffy. Then add in the eggs, one at a time, incorporating them well after each addition.
In another bowl, whisk together buttermilk, water, and vanilla extract.
Alternating between the dry mixture and the buttermilk mixture, add the contents to the bowl of the stand mixer, mixing at a low speed. Mix until ingredients are well incorporated. You may need to scrape down the sides of your bowl once or twice.
Divide the batter evenly among the two prepare loaf pans. Divide the topping mixture between the two loaves then sprinkle the sparkle sugar on top.
Bake for 45-50 minutes (or longer). Use a toothpick and insert it into the middle of the bread to check for doneness. The toothpick should come out clean when bread is done.
Remove from oven and let cool for 15 minutes before pulling up on the parchment paper to remove the bread from the pan and letting it cool completely on a wire cooling rack. Let cool before slicing.
Store in an airtight container for up to 5 days.
In a small bowl, combine all the ingredients for the topping EXCEPT the sparkle sugar. Set the topping mixture aside.
In a large bowl, sift together flour, cocoa, cinnamon, salt, baking powder, and baking soda. Whisk to combine. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar for 2 minutes until light and fluffy. Then add in the eggs, one at a time, incorporating them well after each addition.
In another bowl, whisk together buttermilk, water, and vanilla extract.
Alternating between the dry mixture and the buttermilk mixture, add the contents to the bowl of the stand mixer, mixing at a low speed. Mix until ingredients are well incorporated. You may need to scrape down the sides of your bowl once or twice.
Divide the batter evenly among the two prepare loaf pans. Divide the topping mixture between the two loaves then sprinkle the sparkle sugar on top.
Bake for 45-50 minutes (or longer). Use a toothpick and insert it into the middle of the bread to check for doneness. The toothpick should come out clean when bread is done.
Remove from oven and let cool for 15 minutes before pulling up on the parchment paper to remove the bread from the pan and letting it cool completely on a wire cooling rack. Let cool before slicing.
Store in an airtight container for up to 5 days.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
