chocolate cinnamon bread

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Servs: 16  Prep: 30m  Cook: 50m  

Moist nd delicious, with rich chocolate and warm cinnamon spice, each bit evokes the comfort of fall.

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   Chocolate Batter Chocolate Batter
•   3 sticks unsalted butter at room temp. 3 sticks unsalted butter at room temp.
•   3 cups granulated sugar 3 cups granulated sugar
•   5 Large eggs, at room temp 5 Large eggs, at room temp
•   2 cups all-purpose flour 2 cups all-purpose flour
•   1-1/4 cups dutch-processed cocoa 1-1/4 cups dutch-processed cocoa
•   1 Tbsp ground cinnamon 1 Tbsp ground cinnamon
•   1 teaspoon salt 1 teaspoon salt
•   1/2 teaspoon baking powder 1/2 teaspoon baking powder
•   1/2 teaspoon baking soda 1/2 teaspoon baking soda
•   1 cup buttermilk 1 cup buttermilk
•   1/4 cup water 1/4 cup water
•   1 teaspoon vanilla extract 1 teaspoon vanilla extract
•   Cocao-Spice Sugar Crust Cocao-Spice Sugar Crust
•   1/4 cup granulated sugar 1/4 cup granulated sugar
•   3/4 teaspoon ground cinnamon 3/4 teaspoon ground cinnamon
•   1/2 teaspoon dutch-processed cocoa powder 1/2 teaspoon dutch-processed cocoa powder
•   pinch ground ginger pinch ground ginger
•   pinch ground cloves pinch ground cloves
•   1/4 cup decorating or sparkle sugar 1/4 cup decorating or sparkle sugar

Instructions

1. Preheat the oven to 350F.
2. Grease two 9X5X3 inch loaf pans and line the bottom of thee pans with parchment paper.
3. 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 an creamy, about 5 minutes.
4. 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.
5. Meanwhile in a medium bowl, sift together flour, cocoa, cinnamon, salt, baking powder and baking soda. In another bowl, whisk together the butter milk, 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.
6. Make the Cocoa-Spice Sugar Crust: In another small bowl, whisk together the sugar, cinnamon, cocoa, ginger and cloves. Sprinkle the surfaces with 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.

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