Chocolate-Cinnamon Bread recipe
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Ingredients
- 2 cups all-purpose flour 1 ¼ cups Dutch-processed unsweetened cocoa powder 3 tablespoons ground cinnamon 1 teaspoon salt ½ teaspoon baking powder ½ teaspoon baking soda 1 cup buttermilk ¼ cup water 1 teaspoon vanilla extract 1 ½ cups unsalted butter, at room temperature 3 cups white sugar 5 large eggs, at room temperature
Nutrition Info
- 321.5 caloriescarbohydrate: 44 gcholesterol: 83.5 mgfat: 15.6 gfiber: 2.7 gprotein: 4.4 gsaturatedFat: 10.6 gservingSize: -sodium: 191.9 mgsugar: 30.8 gtransFat: : -unsaturatedFat: : -
Directions Chocolate-Cinnamon Bread
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans and line the bottoms with parchment paper.
Sift flour, cocoa powder, cinnamon, salt, baking powder, and baking soda together into a bowl. Whisk buttermilk, water, and vanilla extract together in a separate bowl.
Combine butter and sugar in a third, large bowl, beat with an electric mixer until light and creamy, about 5 minutes. Add eggs, one at a time, beating after each addition until egg is completely incorporated. Add flour mixture in 3 batches, alternating with buttermilk mixture, beating batter briefly after each addition until just blended. Divide batter evenly between the prepared loaf pans.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.