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Chocolate Cinnamon Bread

adapted from Starbucks
5 from 1 vote
Prep Time 15 mins
Cook Time 55 mins
Total Time 1 hr 10 mins
Course Quick Bread
Servings 1 loaf

Ingredients
  

Chocolate Batter

  • 1/2 cup buttermilk
  • 1/2 teaspoon vanilla bean paste
  • 1/2 cup 8 Tablespoons unsalted butter, softened
  • 1/4 cup coconut oil softened
  • 1 1/4 cups granulated sugar
  • 3 large eggs room temperature
  • 1 cup white whole wheat flour
  • 2/3 cups unsweetened cocoa powder
  • 1/2 Tablespoon 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon Himalayan pink salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda

Topping

  • 3 Tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon unsweetened cocoa powder
  • dash ground ginger
  • dash ground cloves

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit. Grease the bottom only of a 9x5x3 loaf pan, line it with a parchment paper sling, and set aside.
  • Measure out the buttermilk and stir in the vanilla bean paste. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, coconut oil, and sugar, beating until light and fluffy, 3-5 minutes.
  • Beat in the eggs one at a time, waiting until the first is fully incorporated before adding the next. Scrape the sides as needed.
  • In a large bowl, whisk together the flour, cocoa powder, cinnamon, salt, baking powder, and baking soda.
  • Alternate adding the flour mixture and buttermilk in 3 additions, starting with the flour and ending with the buttermilk.
  • Beat until just incorporated, then remove bowl, scrape the sides, and stir a couple times, just to be sure there are no dry spots.
  • Spread the batter evenly in the prepared loaf pans.
  • In a small bowl, whisk together the topping ingredients.
  • Sprinkle the topping evenly over the top.
  • Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool on wire rack before removing from the pan carefully, so as not to dump off any excess topping.

Notes

The type of pan you use will change your results. I recommend stoneware, if you have it. If baking in a glass or dark metal pan, you should reduce the temperature by 25 degrees and watch the time at the end.