Starbucks Chocolate Cinnamon BreadFrom deedeec 9 years ago
- 3 sticks unsalted butter, room temp shopping list
- 3 cups granulated sugar shopping list
- 5 large eggs, room temp shopping list
- 2 cups all-purpose flour shopping list
- 1-3/4 cups Dutch-processed cocoa powder shopping list
- 1 Tbsp ground cinnamon shopping list
- 1 teaspoon salt shopping list
- 1/2 teaspoon baking powder shopping list
- 1/2 teaspoon baking soda shopping list
- 1 cup buttermilk shopping list
- 1/4 cup water shopping list
- 1 teaspoon vanilla extract shopping list
- ------- shopping list
- cocoa-Spice sugar Crust shopping list
- 1/4 cup granulated sugar shopping list
- 3/4 teaspoon ground cinnamon shopping list
- 1/2 teaspoon Dutch-processed cocoa powder shopping list
- pinch ground ginger shopping list
- pinch ground cloves shopping list
- 1/4 cup decorating or sparkle sugar shopping list
How to make it
- Preheat oven 375 F. Grease two 9x5x3-inch loaf pans and line bottoms with parchment paper.
- Make the Chocolate Batter: In the bowl of an electric mixer, cream together the butter and sugar with the paddle attachment on medium speed, until light and creamy, about 5 minutes. Add eggs one at a time, beating until each egg is completely incorporated before adding the next and scraping down the sides of the bowl several times.
- Meanwhile in a medium bowl, sift together the flour, cocoa, cinnamon, salt, baking powder and baking soda. In another bowl, whisk together the buttermilk, water and vanilla. With mixer on low speed, alternately add the flour mixture and buttermilk mixture to butter, beginning and ending with the flour and beating just until blended. Divide the batter between the two pans, shake the pans to even the tops and set aside.
- Make the Cocoa-Spice Sugar Crust. In another small bowl, whisk together the sugar, cinnamon, cocoa, ginger and cloves. Sprinkle the surfaces of both batters with the decorating sugar. Sprinkle with the cocoa sugar mixture, dividing evenly. Bake until a toothpick inserted in the center comes out clean, about 45-50 minutes. Let cool completely, run a thin knife around the sides to release the breads and remove from pans.
- This is not my recipe. It is copied from the recipe card given out freely at my local Starbuck's coffee house.
The Cookdeedeec Seattle, WA
The Rating2 people
Hey SIL, I didn't know you had this recipe! I'm going to have to make this at some point...mmmmm....jaeleepoms in Mason loved it
I know - it's so good! Now if you could get their reduced-fat banana chocolate chip cake recipe out of them...it's times lke this that I could use still having a friend working at Starbucks corporate.jaeleepoms in Mason loved it