Supermoist Chocolate Cinnamon Bread

by Joan
(San Francisco)

Chocolate Cinnamon Bread

Chocolate Batter:
* 3 sticks unsalted butter (room temperature)
* 3 cups granulated sugar
* 5 large eggs (room temperature)
* 2 cups all-purpose flour
* 1¼ cups Dutch-processed cocoa
* 1 Tbsp ground cinnamon
* 1 teaspoon salt
* ½ teaspoon baking powder
* ½ teaspoon baking soda
* 1 cup buttermilk
* ¼ cup water
* 1 teaspoon vanilla extract

Cocoa-Spice Crust
* Scant ¼ cup granulated sugar
* ¾ teaspoon ground cinnamon
* ½ teaspoon Dutch-processed cocoa powder
* Healthy pinch ground ginger
* Healthy pinch ground cloves
* 2 Tbs (or less) decorating or sparkle sugar

Preheat the oven to 350°F. Grease two 9 x 5 x 3-inch loaf pans and line the bottom of the pans with parchment paper.

In electric mixer, cream the butter and sugar with the paddle attachment on medium speed, until light and creamy, about 5 minutes. 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.

In a medium bowl, sift together the flour, cocoa, cinnamon, salt, baking powder 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.

In a small bowl, whisk together the sugar, cinnamon, cocoa, ginger and cloves. Sprinkle the surfaces of both batters with the decorating sugar. Sprinkle with the cocoa sugar mixture, dividing evenly. Bake until a toothpick inserted in the center comes out clean, about 45 to 50 minutes. Let cool completely, then run a thin knife around the sides to release the breads and remove from pans.

This recipe is adapted from, I admit it, the Starbucks recipe. They don't make it anymore, and besides - it's so much more satisfying to make it yourself - and moister. Bon appetit!