Chocolate-Cinnamon Bread recipe

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Ingredients

2 cups all-purpose flour
1 ¼ cups Dutch-processed unsweetened cocoa powder
3 tablespoons ground cinnamon
1 teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
1 cup buttermilk
¼ cup water
1 teaspoon vanilla extract
1 ½ cups unsalted butter, at room temperature
3 cups white sugar
5 large eggs, at room temperature

Nutrition Info

321.5 calories
carbohydrate: 44 g
cholesterol: 83.5 mg
fat: 15.6 g
fiber: 2.7 g
protein: 4.4 g
saturatedFat: 10.6 g
servingSize: -
sodium: 191.9 mg
sugar: 30.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans and line the bottoms with parchment paper.

  2. Sift flour, cocoa powder, cinnamon, salt, baking powder, and baking soda together into a bowl. Whisk buttermilk, water, and vanilla extract together in a separate bowl.

  3. Combine butter and sugar in a third, large bowl, beat with an electric mixer until light and creamy, about 5 minutes. Add eggs, one at a time, beating after each addition until egg is completely incorporated. Add flour mixture in 3 batches, alternating with buttermilk mixture, beating batter briefly after each addition until just blended. Divide batter evenly between the prepared loaf pans.

  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

Recipe Yield

2 9x5-inch loaves

Recipe Note

Cinnamon and Dutch chocolate pair for an extremely rich, indulgent flavor. The texture of this chocolate-cinnamon bread is very similar to pound cake.

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