Let it thaw at room temperature before serving.Día de los Muertos, or Day of the Dead, is a two-day holiday in November that originated in Mexico but is celebrated in many other places as well.īeing so close to Halloween, it is often incorrectly associated and although the word “death” may be in the name, this holiday is about honoring those who have passed rather than focusing on death and sorrow.įamilies and friends gather to remember loved ones, pray and offer special items such as flowers and even food and drinks on an ofrenda, or home-build altar, for their spiritual journey. Yes, this bread freezes well! Wrap it tightly in a layer of plastic wrap, followed by a layer of foil, then freeze it for up to 3 months. You can store this bread in an airtight container (or tightly wrapped) for up to 5 days. You should be hit with the aroma of cinnamon as soon as you open it up! Since cinnamon is one of the key flavors here, you want to use a good one. If you open your jar of cinnamon and you have to try really hard to smell anything, odds are, it’s past its prime. This recipe is great as-is, but you could add chocolate chips or chopped nuts to the bread batter if you like! This will yield a lighter, fluffier, softer bread. As with all quick bread recipes, it’s important to mix juuuust until the dry ingredients are incorporated. Here are some tips to help you make perfect chocolate cinnamon bread! Let them finish cooling on a wire rack before cutting. Let the bread cool in the pans for 15 minutes, then pull up on the parchment paper to remove the loaves from the pans. Place the pans in the oven and bake for 45 to 50 minutes, or until a toothpick inserted into the center of the bread comes out clean.Ĭool. Divide the batter into two prepared loaf pans, followed by the topping mixture. Scrape down the sides of the bowl as needed and mix until just combined.Īssemble. Add the flour mixture and buttermilk mixture to the bowl of the stand mixer, alternating between the two and mixing at a low speed. In a third bowl, whisk the buttermilk, water, and vanilla extract.įinish the batter. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar for 2 minutes, or until it’s light and fluffy in texture. In a large mixing bowl, sift together the flour, cocoa, cinnamon, salt, baking powder, and baking soda whisk to combine.Ĭombine the butter, sugar, and eggs. In a small bowl, combine the granulated sugar and spices. Use enough that the paper hangs from both sides for easy bread removal. Preheat oven to 350✯ and line two 9×5 loaf pans with parchment paper. Note that this makes two loaves, so if you want only one, press the 1/2 button on the recipe card! Sugar sparkles – Or another type of coarse sugar.Stir and let it sit until the mixture curdles. Just place a tablespoon of the acid in a measuring cup, then fill it with milk up to the 1 cup mark. ![]() Buttermilk – You can make your own with whole milk and lemon juice or white vinegar if you don’t want to buy it.Dutch-processed cocoa – Dutch-processed cocoa is less acidic than natural cocoa powder.Eggs – Your eggs should also be room-temperature.Unsalted butter – At room temperature to help it cream and blend easier.No unexpected ingredients here! In fact, you probably have a lot of these in your pantry already. This bread reminds me of the holidays and hot chocolate and all of the other flavors we associated with this time of year. What I love most about this bread is the crunchy sugary topping and the cinnamon that is just enough to add warmth without being cloying about it. ![]() Luckily, the original recipe was posted in 2013, so whether it’s your fave or you never got a chance to try it, you can make it yourself at home. (Sigh.)Ĭhocolate cinnamon bread was one of Starbucks’ holiday treats, and I was eager to see it back on the menu this year…until I realized all of the other holiday items were available again, but the chocolate cinnamon bread still wasn’t. I mean, the lemon pound cake has got to be one of my favorites, and this chocolate cinnamon bread was another before they took it off the menu. They have yummy drinks and they also have really good pastries. Starbucks has this way of sucking you into their store. This chocolate cinnamon bread is a Starbucks copycat recipe worth making at home! A crunchy sugary topping gives way to moist chocolate bread scented with cinnamon. 4.80 from 5 votes Jump to Recipe | Save Recipe Saved!
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |