You’re going to love the combination of chocolate and cinnamon in this Starbucks Chocolate Cinnamon Bread! Enjoyed best with your favorite cup of coffee or tea and loved ones.
Can you believe it’s already November? I can’t. Not when we’re still having sunny 80-degree weather out here in Georgia.
Heck, my iris and peonies are starting to poke through the ground! Whoever said climate change isn’t real, needs to come out to my place and see for themselves what’s really going on.
Ants, wasps, yellow jackets are all still buzzing about even though the leaves and acorns are falling. It’s enough to make you do a double take at your calendar hanging on the wall.
Even though Mother Nature is acting like it’s Spring outside, I decided to bake like it’s Fall.
I love the flavors of this copycat Starbucks Chocolate Cinnamon Bread. I never would have thought to combine chocolate with cinnamon. The flavors remind me of a warm hug on a cold day.
The comfort of chocolate filled with the warmth of cinnamon.
And that cinnamon sugar crust on top! Oh my, if you’ve never swooned over food before, you will after you try this Starbucks Chocolate Cinnamon Bread with its cinnamon sugar crust!
Just think of a magic cinnamon white chocolate shell when cooled, crisp and sweet when you bite into it.
Although I call this a copycat recipe, I made a few small changes to make it my own. I added chocolate chips because you can never have too much chocolate. And a little chile powder to emphasize the chocolate and spice up the warmth of this bread.
This recipe calls for unsweetened Dutch processed cocoa. I didn’t have any on hand, so I had to wait (impatiently) after ordering it online. Yes, I checked my tracking number every single day until it arrived! Maybe even two times a day, I’ll never tell.
Now you can make this bread with your every day unsweetened cocoa powder. However, if you can (and I suggest try as hard as you possibly can to get your hands on some) please make this recipe with Dutch processed cocoa. It really brings a smooth, velvety chocolate flavor to this bread, making it a game changer.
So even if it’s Spring when you open your door to step outside, this copycat Starbucks Chocolate Cinnamon Bread brings Fall inside your home.
As always, if you do make this Starbucks Chocolate Cinnamon Bread, please leave a comment below, or share it with me by tagging your Instagram with #sweetandspicymonkey, so I can see all the Fall goodness you create in your kitchen. Happy Eating!
This Starbucks Chocolate Cinnamon Bread will bring Fall inside your home with the comfort of chocolate and the sweet warmth of cinnamon.
- 1 and 1/2 cups unsalted butter, room temperature
- 3 cups granulated sugar
- 5 large eggs
- 1 and 1/4 cups Dutch processed cocoa
- 1 Tablespoon cinnamon
- 1 teaspoon sea salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon chile powder
- 1 cup buttermilk
- 1/4 cup water
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
- 1/4 cup granulated sugar
- 3/4 teaspoon cinnamon
- Pinch of ground ginger
- Pinch of ground cloves
- 1/4 cup sparkle sugar (for decoration)
- Preheat oven to 350F degrees.
- Line two 9″ x 5″ loaf pans with parchment paper. Leave enough paper so you can grab the sides for easy removal of bread from pan. Set aside.
- In a small bowl, combine all ingredients for topping. Set aside.
- In a large bowl, sift together dry ingredients (flour, cocoa, cinnamon, salt, baking powder, baking soda, and chile powder.) After sifting, mix together with a whisk or fork. Set aside.
- In a medium bowl, mix together buttermilk, water, and vanilla. Set aside.
- In a separate large bowl, cream together butter and sugar until fluffy.
- Add eggs to butter mixture, one at a time. Beating well after each egg.
- Add in buttermilk mixture and dry ingredients to egg and butter mixture, alternating between each addition (buttermilk, dry, buttermilk, dry, etc.) Scraping the sides as needed. Continue mixing until all ingredients are incorporated.
- Pour half of batter into one pan and remaining batter into other pan. Trying to add the same amount of batter in each pan.
- Evenly sprinkle the topping mixture over batter in each pan.
- Bake for 45 to 50 minutes or until an inserted knife comes out clean. I like to use a sharp, pointy knife for this. One pan may cook faster than the other pan, depending on your oven. If so, you can remove baked loaf and the other loaf may need to stay in oven to be baked longer.
- Remove loaves from oven and let cool on a wire rack for about 15 minutes before lifting bread out of pans with parchment paper edges, where they can cool completely on wire rack, about 2 hours.
- Let bread cool for at least 1 hour before slicing.
- Store in an airtight container or ziplock bag for up to 1 week.
- You can also add 1/2 teaspoon Dutch processed cocoa and a dash of chile powder to topping mix before baking.
Inspired by Table for Two after seeing her recipe on Pinterest.
Original Starbucks recipe can be found here.
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