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Went on a baking spree today.
Made 2 loaves of No-Knead Bread http://www.thekitchn.com/noknead-bread-i-35556
And 2 loaves of the delicious Starbucks Chocolate Cinnamon Bread.
You can’t get the recipe on the Starbucks website anymore but here it is in all it’s glory.
STARBUCKS CHOCOLATE CINNAMON BREAD
(this recipe will make two loaves)
- 3 sticks unsalted butter at room temperature
- 3 cups granulated sugar
- 5 eggs at room temperature
- 2 cups all-purpose flour
- 1 and 1/4 cups Dutch-process Cocoa Powder
- 1 Tbsp Ground Cinnamon
- 1 Tsp Salt
- 1 Cup of Buttermilk
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 cup 1/4 cup water
- 1 tsp Vanilla Extract
Cocoa-Sugar Topping
- 1/4 cup granulated sugar
- 3/4 tsp ground cinnamon
- 1/2 tsp Dutch-process Cocoa Powder
- Pinch Ground Ginger
- Pinch Ground Cloves
- 1/4 cup decorating or sparkle (coarse) sugar
Preheat oven to 350 degrees and grease two 9 x 5x 3 loaf pans. You can also line the bottom of each pan with parchment paper (optional)
In the bowl of an electric mixer, cream together the butter and sugar with medium speed. When the mixture is creamed together, add the eggs one at a time. Beat until blended. In a second bowl, sift together the flour, baking soda, baking powder, salt, cocoa powder and cinnamon. In a third bowl, whisk together the buttermilk, water and vanilla.
With the mixer on medium speed, alternate adding the dry and wet ingredients to the creamed butter,sugar and egg mixture, beginning and ending with the flour mixture. Do not overbeat! Mix until just blended. Divide mixture evenly between the two loaf pans. Shake pans gently to even out the batter and break any air bubbles.
Cocoa Spice Sugar Topping
Mix cocoa, cinnamon, nutmeg, sparkle sugar, ginger and cloves. Generously sprinkle over both loaf pans and place into the oven. Bake until toothpick inserted comes out clean about 45- 50 minutes. Let cool completely before running a knife around the edges to release them from the pans.
