Starbucks Copycat Chocolate Cinnamon Bread
When my husband and I were dating, he would often surprise me in the morning with hot chocolate and a pastry from Starbucks. My favorite was their chocolate cinnamon bread, so I was pretty disappointed when they discontinued that particular product. Thankfully, Starbucks was kind enough to post the recipe on their website.
The recipe there is for two loaves, and as decadent as this bread is, my family doesn’t need me to make both. The recipe doesn’t halve intuitively, so I did some experimentation and the recipe below creates one loaf while still keeping the flavor and texture that makes this bread amazing.
Starbucks Copycat Chocolate Cinnamon Bread
Ingredients
Chocolate Bread
- ¾ cup butter or margarine
- 1 ½ cups granulated sugar
- 2 eggs
- 1 cup flour
- ¾ cup cocoa
- ½ tbsp cinnamon
- ½ tsp salt
- ¼ tsp baking powder
- ¼ tsp baking soda
- ½ cup buttermilk
- 2 Tbsp water
- ½ tsp vanilla
Cinnamon Spice Topping
- ¼ cup granulated sugar
- ½ tsp cinnamon
- ¼ tsp cocoa
- pinch of ginger
- pinch of cloves
Instructions
- Whip butter, sugar, eggs, and vanilla.
- Add buttermilk and water. Mix thoroughly, scraping sides of bowl.
- Add cocoa, cinnamon, salt, baking powder, baking soda, and flour. Mix.
- Pour into greased bread pan.
- In a separate bowl, mix together ingredients for topping.
- Sprinkle evenly on top of batter.
- Bake at 350 for 35-40 minutes.
Notes
I use Hershey's Special Dark cocoa when I make this. We love the texture and flavor it gives the bread. Regular dutched cocoa will give you a product much closer to Starbuck's original.
This recipe will make 6 mini-loaves. Just put about 1/2 cup batter into each pan, and bake for 25-30 minutes! Adapted from Starbucks
Instructions
Start by mixing together all the wet ingredients except the buttermilk and water. Then add the dry ingredients and mix them, then finish with the buttermilk and water (make sure you mix those in on low. I made the mistake of spraying buttermilk all over my kitchen. Not a pretty sight…) This gives you a thick batter, like this:
You’ll use a spatula to spread that batter into a regular greased loaf pan (or mini-loaf pan. I’m pretty much obsessed with mini-loaves right now!). In another bowl, combine the ingredients for the topping.
Sprinkle the topping over the bread, then pop it in the oven and bake at 350 for 50-60 minutes, or until a knife comes out clean-ish.
I love trying to get this bread out of the pan without breaking it (not). Loosen the edges of the bread as soon as it comes out of the oven, and then again a few minutes later. I turn it out over a plate because the sugar topping comes off and makes a crazy mess. That’s okay, though, because it gives you that crinkly-top look, and it tastes delicious!
Don’t forget to pin!
