Starbucks Chocolate Cinnamon Bread
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.
3 stickunsalted butter, room temp. i use salted, makes no difference
3 cgranulated sugar
5 largeeggs, room temp.
2 ca.p. flour
1 1/4 cdutch processed cocoa, not hersheys cocoa powder
1/2 tspbaking powder
1/2 tspbaking soda
1 tspvanilla extract
COCOA SPICE TOPPING INGREDIENTS
1/4 cgranulated sugar
1/2 tspdutch processed cocoa
1/4 csparkle or raw / turbano sugar - do not mix with spices
How to Make Starbucks Chocolate Cinnamon Bread
- Heat oven to 350 degrees.
- I use 2 non stick mini loaf pans (4 loaves in one tray, for a total of 8 mini loaves).
- 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.
- Spray mini loaf pans with cooking spray. Line bottom of each loaf pan with parchment paper. Set pans aside.
- 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.
- 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.
- Add 1 egg at a time, mixing thoroughly between each addition. Scrape down sides of bowl as necessary.
- In another LARGE bowl, sift together flour, Dutch processed cocoa powder, cinnamon, salt, baking powder, and baking soda.
- In another small bowl whisk together the buttermilk, water and vanilla.
- 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.)
- Mix until your batter is fully blended, but don't over mix.
- 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.
- Hint: I gently brush the tops of the batter with a pastry brush dipped in milk. This helps the topping stick to the crust.
- 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.
- 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.
- 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.
- Very good eaten alone, or when served with vanilla ice cream. So addictive........ yum!