Chocolate Cinnamon Bread Recipe

Name: Chocolate Cinnamon Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chocolate Batter; 1 1/2 cups unsalted butter, at room temperature; 3 cups granulated sugar; 5 large eggs, at room temperature; 2 cups all-purpose flour; 1 1/4 cups Dutch-processed cocoa powder; 1 tablespoon ground cinnamon; 1 teaspoon salt; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1 cup buttermilk; 1/4 cup water; 1 teaspoon vanilla extract; Cocoa-Spice Sugar Crust; 1/4 cup granulated sugar; 3/4 teaspoon ground cinnamon; 1/2 teaspoon Dutch-processed cocoa powder; 1 pinch ground ginger; 1 pinch ground cloves; 1/4 cup decorator sugar or 1/4 cup sparkle sugar

Servings: persons

Chocolate Batter
1 1/2 cups unsalted butter, at room temperature
3 cups granulated sugar
5 large eggs, at room temperature
2 cups all-purpose flour
1 1/4 cups Dutch-processed cocoa powder
1 tablespoon ground cinnamon
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1/4 cup water
1 teaspoon vanilla extract
Cocoa-Spice Sugar Crust
1/4 cup granulated sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon Dutch-processed cocoa powder
1 pinch ground ginger
1 pinch ground cloves
1/4 cup decorator sugar or 1/4 cup sparkle sugar

1
Preheat oven to 350u00b0F Grease two 9 x 5 x 3-inch loaf pans and line bottom of pans with parchment paper.
2
Chocolate Batter: in bowl of electric mixer, cream together butter and sugar with paddle attachment on medium speed, until light and creamy about 5 minutes.
3
Beat in eggs, one at a time, beating until each egg is completely incorporated before adding the next and scraping down sides of bowl several times.
4
Meanwhile, in medium bowl, sift together flour, cocoa, cinnamon, salt, baking powder and baking soda.
5
In another bowl, whisk together buttermilk, water and vanilla.
6
With mixer on low speed, alternately add flour mixture and buttermilk mixture to butter, beginning and ending with flour and beating just until blended.
7
Divide batter between the two pans, shake pans to even tops and set aside.
8
Cocoa Spice Sugar Crust: in another small bowl, whisk together sugar, cinnamon, cocoa, ginger and cloves.
9
Sprinkle surfaces of both batters with decorating sugar.
10
Sprinkle with cocoa sugar mixture, dividing evenly.
11
Bake until toothpick inserted in center comes out clean, about 45 to 50 minutes.
12
Let cool completely, run thin knife around sides to release breads and remove from pans.

2189

kcal

Calories

132

Fat

248

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Chocolate Batter, 1 1/2 cups unsalted butter, at room temperature, 3 cups granulated sugar, 5 large eggs, at room temperature, and more.

Yes, Chocolate Cinnamon Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Cinnamon Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions