Chocolate Cinnamon Bread
Author: 
Serves: Two 9*5 Loafs
 
Ingredients
For the Bread
  • 1 plus 1/2 cup unsalted butter at room temperature
  • 3 cups granulated sugar
  • 5 large eggs at room temperature
  • 2 cups flour
  • 1 plus ¼ cup dutch processed cocoa
  • 1 tablespoon ground cinnamon
  • 1 teaspoon salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 cup buttermilk
  • ¼ cup water
  • 1 teaspoon vanilla
For the Cocoa Spice Topping:
  • ¼ cup granulated sugar
  • ¾ tsp cinnamon
  • ½ tsp dutch processed cocoa
  • Pinch of ground ginger
  • Pinch of ground cloves
  • ¼ cup sparkle sugar (optional, for decorating)
Instructions
  1. Preheat oven to 350 F. Grease and flour or line two 9 x 5 x 3 loaf pans with parchment paper.
  2. To make the cocoa mixture: combine all the ingredients except the decorating sugar in a small bowl and gently mix until combined.
  3. In a medium bowl, sift together flour, cocoa, cinnamon, salt, baking powder and baking soda, set aside.
  4. In a separate bowl, whisk together the buttermilk, water and vanilla and set aside.
  5. In a large bowl, beat the sugar and butter till light and fluffy, about 4-5 minutes.
  6. 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.
  7. With your mixer on a low speed, begin adding the contents of flour mixture and buttermilk mixture, alternating between the two until your mixture is fully blended, but not overly whipped.
  8. 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.
  9. Evenly layer the decorating sugar over your batter, followed by the spice mixture.
  10. Bake in a preheated oven for 45-50 minutes.
Recipe by Baker Street at https://bakerstreet.tv/2012/08/chocolate-cinnamon-bread/