I am still in search of the perfect chocolate bread recipe and I believe I am getting closer. This recipe is a Starbuck's Christmas recipe: Chocolate Cinnamon Bread.
It baked up beautifully. It smelled amazing loaded with cinnamon and chocolate. It was also easy to mix and bake, really a whole lot to love with this recipe. Did I tweak it? Of course I did! I have one son that is always begging for chocolate chunks to be added to the quick breads so, what could be more perfect to add to this recipe than chocolate chunks.
When adding the chocolate chunks, I discovered that dusting them generously with a bit of cocoa keeps them from sinking to the bottom of the batter. I didn't do it with the loaf pictured here but, I did it with the chocolate bread I am sharing tomorrow and the chocolate didn't sink, goal achieved!
Chocolate Chunk Cinnamon Bread
3 sticks butter, room temperature
3 cups granulated sugar
5 large eggs, room temperature
2 cups flour
1 cup dutch processed cocoa
1 tablespoon ground cinnamon
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
3 tablespoons water
1 teaspoon vanilla extract
1 cup of chocolate chunks, dusted with cocoa
Cocoa Spice Topping:
1/4 cup granulated sugar
3/4 teaspoon cinnamon
pinch of ginger
pinch of cloves
1/4 cup sparkle sugar (for decoration)
Preheat the oven to 350 degrees.
Grease and flour 2-9x5x3 loaf pans. You can use parchment paper lining.
Cream the butter and the sugar with a stand mixer for 5 minutes, until fluffy.
Then add the eggs each one at a time until mixed well. Scrapping down the sides of the mixing bowl as needed.
In another large bowl mix together the flour, cocoa, cinnamon, salt, baking powder, and baking soda.
In a separate bowl mix together the buttermilk, water, and vanilla.
With mixer on low speed alternate adding the buttermilk mixture and the flour mixture incorporating them into the batter. Mix until fully blended but not over mixed. Fold in the chocolate chunks, or just sprinkle them on top of the batter divided between the two pans.
Pour the batter evenly into two loaf pans. The chocolate chunks will sink to the bottom of the pan unless you dust them with cocoa powder.
Combine the sugar, cinnamon, ginger, and cloves; sprinkle this topping evenly over the top of the two loaf pans. Finish by sprinkling the sparkle sugar evenly on top of the two pans.
Bake for 45-50 minutes or until toothpick comes out clean. Cool on a wire rack for 15 minutes then turn out onto serving platter.
Yield: 2 loaves
Recipe adapted from: Starbucks
My mug is by Ralph Lauren.
The teapot is by Johnson Brothers the pattern is Blue Denmark.
The cozy going on with this spicy cinnamon chocolate bread and a cup of tea is just the perfect pairing for a chilly fall day!
Do you have a fantastic chocolate quick bread recipe? Share it! Leave the link in the comments below.
I will link this to:
Tea Time Tuesday at Rose Chintz Cottage
A Return to Loveliness at A Delightsome Life
Tea Cup Tuesday at Martha's Favorites
Tea Cup Tuesday at Artful Affirmations
Tuesday Cuppa Tea at Antiques and Teacups
Friends Sharing Tea at Bernideen's Tea Time Blog
Wow Us Wednesday at Savvy Southern Style
Inspire Me Tuesday at A Stroll Thru Life
Tweak It Tuesday at Cozy Little House
Say G'Day at Natasha in Oz
Your Going to Love it Tuesday At Kathe with an E