Chocolate Cinnamon Bread
- Poet in the Pantry
- Oct 31, 2015
- 2 min read
Ingredients
Chocolate Batter
½ cup buttermilk
½ teaspoon vanilla bean paste
½ cup (8 Tablespoons) unsalted butter, softened
¼ cup coconut oil, softened
1¼ cups granulated sugar
3 large eggs, room temperature
1 cup white whole wheat flour
⅔ cups unsweetened cocoa powder
½ Tablespoon (1½ teaspoons) ground cinnamon
½ teaspoon Himalayan pink salt
¼ teaspoon baking powder
¼ teaspoon baking soda
Topping
3 Tablespoons granulated sugar
½ teaspoon ground cinnamon
¼ teaspoon unsweetened cocoa powder
dash ground ginger
dash ground cloves
Instructions
Preheat oven to 350 degrees Fahrenheit. Grease the bottom only of a 9x5x3 loaf pan, line it with a parchment paper sling, and set aside.
Measure out the buttermilk and stir in the vanilla bean paste. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, coconut oil, and sugar, beating until light and fluffy, 3-5 minutes.
Beat in the eggs one at a time, waiting until the first is fully incorporated before adding the next. Scrape the sides as needed.
In a large bowl, whisk together the flour, cocoa powder, cinnamon, salt, baking powder, and baking soda.
Alternate adding the flour mixture and buttermilk in 3 additions, starting with the flour and ending with the buttermilk.
Beat until just incorporated, then remove bowl, scrape the sides, and stir a couple times, just to be sure there are no dry spots.
Spread the batter evenly in the prepared loaf pans.
In a small bowl, whisk together the topping ingredients.
Sprinkle the topping evenly over the top.
Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
Cool on wire rack before removing from the pan carefully, so as not to dump off any excess topping.
Notes
The type of pan you use will change your results. I recommend stoneware, if you have it. If baking in a glass or dark metal pan, you should reduce the temperature by 25 degrees and watch the time at the end.
Comentarios