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A delicious chocolate bread is topped with a cocoa spice sugar crust.

Chocolate Cinnamon Bread | www.tasteandtellblog.com

I’m not used to posting 7 days a week, and I just about forgot to post today! So this will be short and sweet. This bread is actually a repeat here on my blog, because I love it so much! I needed a bread to take to a Christmas breakfast, and immediately, this one popped into my head. And I’m so glad I made it again, because it was just as good this time as it was the first time!

Chocolate Cinnamon Bread
Prep time
Cook time
Total time
A delicious chocolate bread is topped with a cocoa spice sugar crust.
Serves: 2 9x5-inch loaves
Chocolate Batter
  • 3 sticks unsalted butter, at room temperature
  • 3 cups granulated sugar
  • 5 large eggs, at room temperature
  • 2 cups all-purpose flour
  • 1¼ cups Dutch-processed cocoa powder
  • 1 tbsp ground cinnamon
  • 1 teaspoon salt
  • ½ teaspoon baknig powder
  • ½ teaspoon baknig soda
  • 1 cup buttermilk
  • ¼ cup water
  • 1 teaspoon vanilla extract
Cocoa-Spice Sugar Crust
  • ¼ cup granulated sugar
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon Dutch-processed cocoa powder
  • pinch ground cloves
  • pinch ground ginger
  • ¼ cup decorating or sparkle sugar
  1. Preheat the oven to 350F. Grease two 9x5x3-inch 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 bowl, whisk together the sugar, cinnamon, cocoa, ginger and cloves. Sprinkle the surfaces of both batters 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.
source: Starbucks
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12 Responses to Chocolate Cinnamon Bread {Countdown to Christmas – Day 7}

  1. Cara says:

    Love this recipe! I haven't made it in a while, but it is definitely a favorite of mine!

  2. Abby says:

    So glad I stopped by here. This looks incredible!

  3. Rosa's Yummy Yums says:

    Wonderful! That recipe is great!



  4. TheKeilShpeel says:

    you gotta stop this.. I'm on sugar overload just reading this.. but they look all so good.

  5. Lizzybee says:

    Goodness gracious this sounds and looks good!

  6. Katie says:

    Yum yum yum. This sounds divine. Chocolate and cinnamon is a great combo and just looking at the crackly sugar crust on the bread is making my mouth water

  7. Grace says:

    oh yes, i recall when you made this the first time. i bookmarked it then, but do you think i've made it? nope. i'm a slacker. perhaps this reminder is the push i needed. :)

  8. crackedcheesecake says:

    That is a LOT of butter. But this bread looks so good, I might have to make it regardless…

  9. Anonymous says:

    How much is a stick of butter? Is it like 1" x 1" x 1/4" you normally see at restaurants for your bread?

  10. Deborah says:

    Anon – 1 stick of butter = 1/2 cup. So this recipe calls for 1 1/2 cups of butter.

  11. Tina says:

    Hello ! i plan on making this, within the next week – questions about the sparkly / decorating sugar – can I sub regular sugar ?

    Also, you have a GREAT blog and I actually have made a few of your recipes ! You GO, girl ! :D :D

    • Deborah says:

      Hi Tina – you can just leave it off. You could add extra regular sugar, but it’s probably sweet enough without it.

      And than you for your kind words. That really means SO much to me!

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