Chocolate Cinnamon Bread {Countdown to Christmas – Day 7}
Chocolate Cinnamon Bread {Countdown to Christmas – Day 7} is a lacto ovo vegetarian recipe with 12 servings. For 81 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. One portion of this dish contains around 7g of protein, 27g of fat, and a total of 550 calories. It is brought to you by Taste and Tell Blog. It can be enjoyed any time, but it is especially good for Christmas. 294 people have tried and liked this recipe. From preparation to the plate, this recipe takes around 1 hour and 30 minutes. A mixture of vanillan extract, sugar, dutch processed cocoa powder, and a handful of other ingredients are all it takes to make this recipe so tasty. Many people really liked this bread. All things considered, we decided this recipe deserves a spoonacular score of 33%. This score is not so tremendous. Similar recipes are Easy Oreo Fudge – Countdown to Christmas – Day 5, Surprise Cookies {Countdown to Christmas}, and Peanut Butter Popcorn {Countdown to Christmas}.
Servings: 12
Preparation duration: 15 minutes
Cooking duration: 50 minutes
Ingredients:
1/2 teaspoon baknig powder
1 cup buttermilk
1/2 teaspoon baknig soda
1 1/4 cups Dutch-processed cocoa powder
5 large eggs, at room temperature
2 cups all-purpose flour
3 cups granulated sugar
1 tbsp ground cinnamon
pinch ground cloves
pinch ground ginger
1 teaspoon salt
1/4 cup decorating or sparkle sugar
3 sticks unsalted butter, at room temperature
1 teaspoon vanilla extract
1/4 cup water
Equipment:
baking paper
hand mixer
loaf pan
bowl
oven
whisk
toothpicks
knife
Cooking instruction summary:
Preheat the oven to 350F. Grease two 9x5x3-inch loaf pans and line the bottom of the pans with parchment paper.Make the chocolate batter: In the bowl of an electric mixer, cream together 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.Meanwhile 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.Make the cocoa-spice sugar crust: In another bowl, whisk together the sugar, cinnamon, cocoa, ginger and cloves. Sprinkle the surfaces of both batters 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, run a thin knife around the sides to release the breads and remove from pans.
Step by step:
1. Preheat the oven to 350F. Grease two 9x5x3-inch loaf pans and line the bottom of the pans with parchment paper.Make the chocolate batter: In the bowl of an electric mixer, cream together the butter and sugar with the paddle attachment on medium speed, until light and creamy, about 5 minutes.
2. 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.Meanwhile 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.Make the cocoa-spice sugar crust: In another bowl, whisk together the sugar, cinnamon, cocoa, ginger and cloves. Sprinkle the surfaces of both batters with the cocoa sugar mixture, dividing evenly.
3. Bake until a toothpick inserted in the center comes out clean, about 45 to 50 minutes.
4. Let cool completely, run a thin knife around the sides to release the breads and remove from pans.
Nutrition Information:
covered percent of daily need
