Chocolate Cinnamon Bread
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 2 loaves
Fine crumbed dark chocolate pound cake with hints of cinnamon covered with a crunchy spiced sugar topping.
  • Chocolate Batter
  • 3 sticks unsalted butter at room temperature
  • 3 cups granulated sugar
  • 5 large eggs at room temperature
  • 2 cups flour
  • 1¼ cup dutch processed cocoa
  • 1 Tbsp. ground cinnamon
  • 1 tsp. salt
  • ½ tsp. baking powder
  • ½ tsp. baking soda
  • 1 cup buttermilk
  • ¼ cup water
  • 1 tsp. vanilla
  • Cocoa Spice Topping
  • ¼ cup granulated sugar
  • ¾ tsp cinnamon
  • ½ tsp dutch processed cocoa
  • pinch ground ginger
  • pinch ground cloves
  • ¼ cup sparkling decorator sugar
  1. Preheat the oven to 350F. Line two 9x5x3 inch loaf pans with parchment paper.
  2. Mix the butter and sugar together with an electric mixer until light and creamy, about 5 minutes. Then add the eggs, one at a time, mixing until each is fully incorporated. Scrape down the sides of the bowl as needed.
  3. In a separate bowl, whisk together the flour, cocoa, cinnamon, salt, baking powder and baking soda.
  4. In another bowl, whisk together the buttermilk, water and vanilla.
  5. With the mixer on low, begin adding the contents of each bowl (starting and ending with the wet ingredients) to the butter mixture, alternating between the two until the mixture is fully blended but not overly whipped.
  6. Split the batter between the two loaf pans. If the batter is uneven, lightly shake the pan to even out the top.
  7. Make the topping by combining the granulated sugar, cinnamon, cocoa, ginger and cloves. Evenly layer the decorating sugar over the batter, followed by the spice mixture.
  8. Bake for 45-50 minutes, until a toothpick comes out clean. The sugar topping may crack, so don't be alarmed.
  9. Let the bread cool in the pans on a wire rack. Gently lift the loaves out of the pans using the parchment paper.
Recipe by BakeNQuilt at