STARBUCKS CHOCOLATE CINNAMON BREAD

Starbucks Chocolate Cinnamon Bread image

This is more brownie like than "bread." But, whatever it is called, it's just down right delicious! I usually make a batch or two at Christmas time and share with friends and neighbors. This recipe can be divided using 3 eggs. And, mini loaves freeze beautifully so you can make up a big batch and save some for...

Provided by Chris L.

Time 1h

Number Of Ingredients 19

Previous Next

Ingredients

3 stick unsalted butter, room temp. i use salted, makes no difference
3 c granulated sugar
5 large eggs, room temp.
2 c a.p. flour
1 1/4 c dutch processed cocoa, not hersheys cocoa powder
1 Tbsp cinnamon
1 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1 c buttermilk
1/4 c water
1 tsp vanilla extract
COCOA SPICE TOPPING INGREDIENTS
1/4 c granulated sugar
3/4 tsp cinnamon
1/2 tsp dutch processed cocoa
pinch ground ginger
pinch ground cloves
1/4 c sparkle or raw / turbano sugar - do not mix with spices

Steps:

1. Heat oven to 350 degrees.
2. I use 2 non stick mini loaf pans (4 loaves in one tray, for a total of 8 mini loaves).
3. I cut a template out of cardboard so I could quickly make 8 liners for the bottom of each of the mini loaf pans with parchment paper.
4. Spray mini loaf pans with cooking spray. Line bottom of each loaf pan with parchment paper. Set pans aside.
5. Mix topping so it will be ready to sprinkle on top of you batter. DO NOT mix raw / turbano / sparkle sugar with the spices. Keep separate. Set aside.
6. To mix the batter you will start with the butter and sugar. Use a Large bowl. Mix with an electric mixer until light and fluffy, about 5 min.
7. Add 1 egg at a time, mixing thoroughly between each addition. Scrape down sides of bowl as necessary.
8. In another LARGE bowl, sift together flour, Dutch processed cocoa powder, cinnamon, salt, baking powder, and baking soda.
9. In another small bowl whisk together the buttermilk, water and vanilla.
10. On low speed, slowly begin adding your dry ingredients and liquid ingredients to the butter mixture. Alternate adding wet and dry ingredients, a little at a time. (Note: I ended up blending these ingredients with a wooden spoon because my dry mixture tends to fly out of the bowl.)
11. Mix until your batter is fully blended, but don't over mix.
12. Portion out the batter evenly into the 8 parchment lined mini loaf pans. Fill about 2/3rds full - about 3/4 c. of batter works for my set up. Jiggle the pans so the top levels off a bit, if necessary.
13. Hint: I gently brush the tops of the batter with a pastry brush dipped in milk. This helps the topping stick to the crust.
14. First: Sprinkle on the raw / turbano / sparkle sugar. Then sprinkle on the spice mixture. You will have enough for a good layer of crunchy topping.
15. Bake 25-30 minutes. Test with wooden skewer or tooth pick. If the center is still gooey cook another 5 minutes and test again. Once the center starts to set, it gets done quickly. Cool on wire racks in baking pans for 5 min. Run a spatula around the edges of the loaves.
16. Carefully remove mini loaves from pan. It's messy because some of the spice topping will still be loose. I put a jelly roll pan under the wire racks, then tip the pans on their sides. The loaves should pop out easily.
17. Very good eaten alone, or when served with vanilla ice cream. So addictive........ yum!