Chocolate Cinnamon Bread
I got this recipe from a hand-out at Starbucks. I've had it for forever and finally decided to make it! I adapted it a bit (reduced sugar, made a couple substitutions), and cut the recipe in half. Here's my DELICIOUS, crispy crust, moist interior version that makes 4 generous servings. Serve with ice cream for extra goodness.
Ingredients:
1 1/2 sticks of unsalted butter, room temperature
3/4 cup sugar (turbinado)
3 medium pastured eggs
2/3 cup flour (or 1 cup flour if you don't have almond meal)
1/3 cup almond meal (this makes it super moist)
5/8 cup (10 tbsp) cocoa powder (I used Green & Blacks organic)
1/2 tbsp cinnamon
1/2 tsp salt
1/4 tsp baking powder
1/4 tsp baking soda
1/2 cup + a splash of heavy cream
1/8 cup water
1/2 tsp vanilla extract
ginger (optional)
You'll need a 9x5x3 loaf pan (or thereabouts), two bowls, an electric mixer, a measuring cup, a spatula or spoon, and some measuring spoons. I also lined the bottom with parchment paper (recommended).
Preheat oven to 350 degrees.
In a bowl, cream together butter and sugar with an electric mixer until light and creamy, about 3 minutes. Add eggs one at a time, beating until each egg is completely incorporated before adding the next. Make sure sides of bowl are scraped down and mixed.
In another bowl, sift flour, almond meal, cocoa, cinnamon, salt, baking powder, and baking soda. (This is the dry mix.)
In the measuring cup (used for heavy cream) or another bowl, whisk heavy cream, water, and vanilla extract. (This is the wet mix.)
In the butter/sugar bowl with mixer on low, add dry and wet mix alternately, beginning and ending with dry mix and beating until just blended.
Spoon/spatula mix into loaf pan. Optional: sprinkle some cocoa powder and cinnamon on top. Sugar and cloves, if you like. Finely grate/slice ginger and spread on top (gives it a zingy surprise).
Bake until fork/knife/toothpick comes clean, approximately 40-50 minutes. Release bread from sides by running knife around the pan.
Ingredients:
1 1/2 sticks of unsalted butter, room temperature
3/4 cup sugar (turbinado)
3 medium pastured eggs
2/3 cup flour (or 1 cup flour if you don't have almond meal)
1/3 cup almond meal (this makes it super moist)
5/8 cup (10 tbsp) cocoa powder (I used Green & Blacks organic)
1/2 tbsp cinnamon
1/2 tsp salt
1/4 tsp baking powder
1/4 tsp baking soda
1/2 cup + a splash of heavy cream
1/8 cup water
1/2 tsp vanilla extract
ginger (optional)
You'll need a 9x5x3 loaf pan (or thereabouts), two bowls, an electric mixer, a measuring cup, a spatula or spoon, and some measuring spoons. I also lined the bottom with parchment paper (recommended).
Preheat oven to 350 degrees.
In a bowl, cream together butter and sugar with an electric mixer until light and creamy, about 3 minutes. Add eggs one at a time, beating until each egg is completely incorporated before adding the next. Make sure sides of bowl are scraped down and mixed.
In another bowl, sift flour, almond meal, cocoa, cinnamon, salt, baking powder, and baking soda. (This is the dry mix.)
In the measuring cup (used for heavy cream) or another bowl, whisk heavy cream, water, and vanilla extract. (This is the wet mix.)
In the butter/sugar bowl with mixer on low, add dry and wet mix alternately, beginning and ending with dry mix and beating until just blended.
Spoon/spatula mix into loaf pan. Optional: sprinkle some cocoa powder and cinnamon on top. Sugar and cloves, if you like. Finely grate/slice ginger and spread on top (gives it a zingy surprise).
Bake until fork/knife/toothpick comes clean, approximately 40-50 minutes. Release bread from sides by running knife around the pan.
yum!
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