"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Starbucks Chocolate Cinnamon Bread Recipe

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This recipe for Starbucks Chocolate Cinnamon Bread, by , is from Grandmother Sullivan's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sue Piazza
Added: Saturday, October 20, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Chocolate Batter

1 1/2 Cup Butter
3 Cups Sugar
5 lg Eggs at room temp
2 Cups Flour
1 1/4 Cup Dutch Cocoa Powder
1T Cinnamon
1t Salt
1/2 t Baking Soda
1/2 t Baking Powder
1 Cup Buttermilk
1/4 Cup Water
1 t Vanilla

Cocoa - Spice Crust
1/4 Sugar
3/4 t Cinnamon
1/2 t Dutch Cocoa Powder
Pinch of ground ginger
Pinch of ground Clove 1/4 Cup Decorating Sugar

Directions:
Directions:
Preheat oven to 350
Grease two 9x5x3 inch loaf pans and line bottom with paper.

Make the Chocolate Batter
In the bowl of electric mixer, cream together the butter and sugar with the paddle attachment on med. speed until light and creamy, about 5 min. 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, salt, baking poweder, 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 deoarating sugar. Sprinkle with the cocoa sugar mixture, dividing evenly. Bake until toothpick inserted in center comes out clean, about 45-50 minutes. Let cool completley, run a thin knife around the sides to release the breads and remove from pans.

Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
30

 

 

 

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