Starbucks Chocolate Cinnamon Bread

Starbucks Chocolate Cinnamon Bread Recipe

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Chris L.


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 later!

Note: I have used larger loaf pans in the past, but the centers fell, so I started using mini loaf pans and they turn out perfectly every time.

★★★★★ 2 votes
8 mini loaves
30 Min
30 Min


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
1 tsp
1/2 tsp
baking powder
1/2 tsp
baking soda
1 c
1/4 c
1 tsp
vanilla extract


1/4 c
granulated sugar
3/4 tsp
1/2 tsp
dutch processed cocoa
ground ginger
ground cloves
1/4 c
sparkle or raw / turbano sugar - do not mix with spices


1Heat oven to 350 degrees.
2I use 2 non stick mini loaf pans (4 loaves in one tray, for a total of 8 mini loaves).
3I 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.
4Spray mini loaf pans with cooking spray. Line bottom of each loaf pan with parchment paper. Set pans aside.
5Mix 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.
6To 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.
7Add 1 egg at a time, mixing thoroughly between each addition. Scrape down sides of bowl as necessary.
8In another LARGE bowl, sift together flour, Dutch processed cocoa powder, cinnamon, salt, baking powder, and baking soda.
9In another small bowl whisk together the buttermilk, water and vanilla.
10On 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.)
11Mix until your batter is fully blended, but don't over mix.
12Portion 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.
13Hint: I gently brush the tops of the batter with a pastry brush dipped in milk. This helps the topping stick to the crust.
14First: Sprinkle on the raw / turbano / sparkle sugar. Then sprinkle on the spice mixture. You will have enough for a good layer of crunchy topping.
15Bake 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.
16Carefully 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.
17Very good eaten alone, or when served with vanilla ice cream. So addictive........ yum!

About Starbucks Chocolate Cinnamon Bread

Course/Dish: Cakes, Chocolate, Other Breads
Main Ingredient: Bread
Regional Style: American