This take on the classic, discontinued Starbucks Chocolate Cinnamon Bread is sure to get you to reminisce crisp fall days. Decadent chocolate pound cake topped with cinnamon spice sugar.
Total Time
1hr 5min
4.5
2 Ratings
Author: Homan at Home
Servings:
6
Ingredients
Chocolate Bread
•
3/4
cup
Butter
•
1 3/4
cups
Granulated Sugar
•
2
Eggland's Best Classic Eggs
•
1
cup
All-Purpose Flour
•
3/4
cup
Unsweetened Cocoa Powder
•
1
tsp
Simply Organic Cinnamon, Ground
•
1/2
tsp
Salt
•
1/4
tsp
Baking Powder
•
1/4
tsp
Baking Soda
•
1/2
cup
Buttermilk
•
2
Tbsp
Water
•
1/2
tsp
Vanilla Extract
Cinnamon Spice Topping
•
1/2
tsp
Simply Organic Cinnamon, Ground
•
1/4
tsp
Unsweetened Cocoa Powder
•
to taste
Ground Ginger
•
to taste
Ground Cloves
Cooking Instructions
1.
Start by mixing together Butter (3/4 cup), Granulated Sugar (1 1/2 cups), Eggland's Best Classic Eggs (2) and Vanilla Extract (1/2 tsp). Then add Unsweetened Cocoa Powder (3/4 cup), Simply Organic Cinnamon, Ground (1 tsp), Salt (1/2 tsp), Baking Powder (1/4 tsp), Baking Soda (1/4 tsp) and All-Purpose Flour (1 cup).
2.
Then mix in Buttermilk (1/2 cup) and Water (2 Tbsp) on low. Pour into greased bread pan.
3.
In a separate bowl, combine Granulated Sugar (4 Tbsp), Simply Organic Cinnamon, Ground (1/2 tsp), Unsweetened Cocoa Powder (1/4 tsp), Ground Ginger (to taste) and Ground Cloves (to taste) for topping.
4.
Spread the topping over the bread, and bake at 350 degrees F (180 degrees C) for 50-60 minutes, or until a knife comes out clean.
5.
Serve and enjoy!
Nutrition Per Serving
CALORIES
570
FAT
27.0 g
PROTEIN
7.4 g
CARBS
82.7 g
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