Starbucks Chocolate Cinnamon Bread Food

CHOCOLATE CINNAMON BREAD

Steps:

• Preheat oven to 350°F Grease two 9 x 5 x 3-inch loaf pans and line bottom of pans with parchment paper.
• Chocolate Batter: in bowl of electric mixer, cream together butter and sugar with paddle attachment on medium speed, until light and creamy about 5 minutes.
• Beat in eggs, one at a time, beating until each egg is completely incorporated before adding the next and scraping down sides of bowl several times.
• Meanwhile, in medium bowl, sift together flour, cocoa, cinnamon, salt, baking powder and baking soda.
• In another bowl, whisk together buttermilk, water and vanilla.
• With mixer on low speed, alternately add flour mixture and buttermilk mixture to butter, beginning and ending with flour and beating just until blended.
• Divide batter between the two pans, shake pans to even tops and set aside.
• Cocoa Spice Sugar Crust: in another small bowl, whisk together sugar, cinnamon, cocoa, ginger and cloves.
• Sprinkle surfaces of both batters with decorating sugar.
• Sprinkle with cocoa sugar mixture, dividing evenly.
• Bake until toothpick inserted in center comes out clean, about 45 to 50 minutes.
• Let cool completely, run thin knife around sides to release breads and remove from pans.

STARBUCKS CHOCOLATE CINNAMON BREAD

Steps:

• 1. Heat oven to 350 degrees.
• 2. I use 2 non stick mini loaf pans (4 loaves in one tray, for a total of 8 mini loaves).
• 3. I cut a template out of cardboard so I could quickly make 8 liners for the bottom of each of the mini loaf pans with parchment paper.
• 4. Spray mini loaf pans with cooking spray. Line bottom of each loaf pan with parchment paper. Set pans aside.
• 5. Mix topping so it will be ready to sprinkle on top of you batter. DO NOT mix raw / turbano / sparkle sugar with the spices. Keep separate. Set aside.
• 6. To mix the batter you will start with the butter and sugar. Use a Large bowl. Mix with an electric mixer until light and fluffy, about 5 min.
• 7. Add 1 egg at a time, mixing thoroughly between each addition. Scrape down sides of bowl as necessary.
• 8. In another LARGE bowl, sift together flour, Dutch processed cocoa powder, cinnamon, salt, baking powder, and baking soda.
• 9. In another small bowl whisk together the buttermilk, water and vanilla.
• 10. On low speed, slowly begin adding your dry ingredients and liquid ingredients to the butter mixture. Alternate adding wet and dry ingredients, a little at a time. (Note: I ended up blending these ingredients with a wooden spoon because my dry mixture tends to fly out of the bowl.)
• 11. Mix until your batter is fully blended, but don't over mix.
• 12. Portion out the batter evenly into the 8 parchment lined mini loaf pans. Fill about 2/3rds full - about 3/4 c. of batter works for my set up. Jiggle the pans so the top levels off a bit, if necessary.
• 13. Hint: I gently brush the tops of the batter with a pastry brush dipped in milk. This helps the topping stick to the crust.
• 14. First: Sprinkle on the raw / turbano / sparkle sugar. Then sprinkle on the spice mixture. You will have enough for a good layer of crunchy topping.
• 15. Bake 25-30 minutes. Test with wooden skewer or tooth pick. If the center is still gooey cook another 5 minutes and test again. Once the center starts to set, it gets done quickly. Cool on wire racks in baking pans for 5 min. Run a spatula around the edges of the loaves.
• 16. Carefully remove mini loaves from pan. It's messy because some of the spice topping will still be loose. I put a jelly roll pan under the wire racks, then tip the pans on their sides. The loaves should pop out easily.
• 17. Very good eaten alone, or when served with vanilla ice cream. So addictive........ yum!