Description
Cinnamon and Dutch chocolate pair for an extremely rich, indulgent flavor. The texture of this chocolate-cinnamon bread is very similar to pound cake.
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
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 9×5-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.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hr 20 mins
Servings: 20