A Starbucks copycat, this Chocolate Cinnamon Bread is a rich chocolate bread with a hint of cinnamon, topped with a crunchy cinnamon sugar topping.
Love an excuse to eat chocolate for breakfast? You also need to try these Chocolate Waffles.
Originally posted December 19,2007 – I am officially ready for holiday baking!! This next month is going to be filled with all kinds of Christmas goodies, and I’m excited to be bringing a few oldies back to the front as well.
This Chocolate Cinnamon Bread is one of my favorite Christmas treats. I’ve made it pretty much every year since the first time I made it back in 2007. As you can read below in the original post, I used to use regular unsweetened cocoa in place of the Dutch process cocoa that is called for in the original recipe. While it has always worked, the bread would always cave somewhat in the middle. After researching and re-testing this recipe multiple times in the last few weeks, I have come to the conclusion that if you want the bread to work perfectly, you need to use Dutch process cocoa. There is science involved (that I won’t go into because I am not all that great when it comes to science in the first place), but just know that although you will get a delicious bread using regular unsweetened cocoa, if you really want this to be good, use the Dutch process. It was worth sending my husband 2 towns away to the only grocery store I know that carries it by me!!
I keep telling myself that I am going to focus more on recipes from my cookbooks and magazines (to make all of the money I spend on them worth it – right?) but then I see recipes on other blogs and I can’t get them out of my head. This Chocolate Cinnamon Bread is one of those recipes.
I first saw this Chocolate Cinnamon Bread on Baking Bites, but have since seen it on a few other blogs. It sounded delicious, and I had an excuse to make it a few weeks ago. My husband’s aunt and uncle came into town for a few weeks over Thanksgiving. He hadn’t seen them in years, and had fun spending some time with them. On the morning they were leaving, we woke up early to go see them off. The night before, I was in the mood to bake something, and this recipe popped into my mind. I figured it would be nice to bring a loaf of this bread over for breakfast.
This Chocolate Cinnamon Bread recipe makes 2 loaves. I was going to cut it in half, so we had the one loaf to take to breakfast the next morning. I ended up making both loaves, but we had no problem polishing off the second loaf at home that day!! I followed the recipe, except I didn’t have any Dutch Process cocoa, so I used regular cocoa, and it was still delicious*. I also didn’t add the decorating/sparkle sugar to the topping because I didn’t have it.
The biggest complaint I have heard from other blogs was that the cinnamon sugar mixture on top doesn’t stay on, and trying to get it to stay on while taking the bread from the pan is quite difficult**. This is true, but since you put a piece of parchment paper on the bottom of the pan, I was able to stick a spatula underneath to get the Chocolate Cinnamon Bread out instead of turning the pan over. You can always leave off the topping, because the bread is sweet enough without it, but I really liked the crunch it gave the bread.
I guess it went over well at my in-laws, because my mother-in-law emailed me the next day for the recipe. I do know that chocolate and cinnamon is now one of my favorite combinations, and there is nothing better than having that smell in my house while this was cooking!!
More Quick Bread Recipes
Red Velvet Quick Bread
Strawberry Bread
Peanut Butter Banana Bread with Chocolate Chips
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Chocolate Cinnamon Bread
Ingredients
Chocolate Batter
- 1 1/2 cups unsalted butter at room temperature
- 3 cups granulated sugar
- 5 large eggs at room temperature
- 2 cups all-purpose flour
- 1 1/4 cups Dutch-processed cocoa powder
- 1 tablespoon ground cinnamon
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- 1/4 cup water
- 1 teaspoon vanilla extract
Cocoa-Spice Sugar Crust
- 1/4 cup granulated sugar
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon Dutch-processed cocoa powder
- pinch ground cloves
- pinch ground ginger
Instructions
- Preheat the oven to 350ºF. Line two 9×5-inch loaf pans with parchment paper or foil to cover the bottoms and up the sides with at least a 1-inch overhang.** Spray lightly with nonstick cooking spray.
- Cream the butter and sugar together in the bowl of an electric mixer until light and creamy, about 5 minutes. Add in the eggs, one at a time, scraping down the sides of the bowl after each addition.
- Meanwhile, in a medium bowl, sift together the flour, cocoa powder, cinnamon, salt, baking powder and baking soda. In another bowl or liquid mixing cup, combine the buttermilk, water and vanilla.
- With the mixer on low, add 1/3 of the dry ingredients, followed by half of the buttermilk mixture, beating just until combined. Add another 1/3 of the dry ingredients, then the remaining buttermilk, followed by the remaining dry ingredients. Divide the mixture between the two prepared loaf pans. Shake the pans back and forth to even the tops, then set aside.
- In a small bowl, combine the sugar, cinnamon, cocoa, ginger and cloves. Sprinkle the mixture evenly over the tops of the batter. Bake until a toothpick inserted in the center of the bread comes out clean, 45-55 minutes.
- Let the bread cool completely before lifting out of the pans.
cathy allen says
Does the chocolate cinnamon cake freeze well. I want to make them as gifts and give at Christmas time.
Deborah says
I haven’t tried freezing it, but I’m guessing that it would freeze well. You might want to do a test run just to make sure, though! 😉
cathy allen says
thank you. I am going to try it. With all the baking I do for the holidays I need to make most of the baked goods a couple weeks ahead for my giveaway packages.
Samantha says
Has anyone tried to make this using gluten free flour?
Taryn says
I am wondering if this could be made the night before to have for breakfast the next day…thinking Christmas morning and I know how busy it will be. Is this possible and if so after thoroughly cooling how do you recommend storing overnight?
Taryn says
And one more question…I am seeing a few different colors of dutch cocoa…brown, reddish brown and black. Is there a difference for this recipe? Thanks!
Deborah says
I have only ever bought one kind, and it’s a dark brown. I’m not sure about the different colors!
Deborah says
Absolutely! I actually think it’s better the next day. I just store it in an airtight container on the counter.
Chels R. says
I don’t think I’ve ever tried this bread from Starbucks before but it looks amazing.
Christina @ The Beautiful Balance says
Love how soft and fluffy this bread looks! I don’t blame you for making more than one loaf, this would be gone in my house in a heart beat!
Mercedes says
There are few combinations I love more than chocolate and cinnamon, this looks perfect!
Baby June says
Wow, that looks amazing! Chocolate + cinnamon is such a great combination 🙂
dilla says
hi..i just found your blog..!i love it..!! 🙂
quick question : may i know how many gram is ‘1 stick of butter’?
Deborah says
@dilla, it is 1/2 cup of butter. I’m not sure how many grams that is, but I’m sure there is a converter online!
kimberleyblue says
Oh. My. God.
So delicious! This is next on my list!
Susan says
This looks great, will have to try it. I always make everything in mini loaf pans, I have two different sizes and they’re great as gifts.
Nemmie says
I have been looking for a loaf recipe to give as gifts, and I think I found a winner! Gorgeous bread, can’t wait to try 🙂
Jennifer says
Ooohhh… What’s not to like about this? Yum!
Danny says
I’ve made this several times…one loaf for home and one for the office. It’s great bread and I was just named employee of the year!
Hillary says
There’s no way anything with chocolate and cinnamon could be bad! Great bread recipe – thanks!
Patricia Scarpin says
Deb, this bread is on my list, too. And now that I have seen yours… I’ll have to bake it soon!
Cynthia says
Deborah you are such a good baker and cook. Look at how moist this bread is.