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Chocolate-Cinnamon Bread
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
80 minutes
Indulgent and rich chocolate-cinnamon bread with a pound cake texture, yields 2 loaves.
Ingredients:
  • 2 cups all-purpose flour
  • 1.25 cups Dutch-processed unsweetened cocoa powder
  • 3 tablespoons ground cinnamon
  • 0.5 teaspoon baking powder
  • 1 cup buttermilk
  • 0.25 cup water
  • 1.5 cups unsalted butter, at room temperature
  • 3 cups white sugar
  • 5 large eggs, at room temperature
Instructions:
  • Preheat the oven to 350°F (175°C). Grease and line the bottoms of two 9x5-inch loaf pans with parchment paper.
  • Combine the flour, cocoa powder, cinnamon, salt, baking powder, and baking soda, then sift them together into a bowl. In a separate bowl, whisk together the buttermilk, water, and vanilla extract.
  • In a large bowl, cream together butter and sugar until light and creamy using an electric mixer for about 5 minutes. Add eggs one at a time, beating well after each addition. Gradually mix in the flour mixture in 3 parts, alternating with the buttermilk mixture. Mix briefly after each addition until just combined. Divide the batter evenly into the prepared loaf pans.
  • Bake in the preheated oven for 45-50 minutes until a toothpick comes out clean. Cool on a wire rack for 5 minutes, then run a knife around the edges to loosen. Carefully invert onto a serving plate or cooling rack and let it cool completely.

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