Recipe: Chocolate Cinnamon Bread

It's true. Chocolate Cinnamon Bread's brief return has already passed. But don't dismay. Follow the recipe below to make it at home whenever the craving strikes. We’ve doubled the measurements because, let’s be honest, one loaf just isn’t enough.

Ingredients (makes two loaves):

Chocolate Batter –

  • 3 sticks unsalted butter at room temperature
  • 3 cups granulated sugar
  • 5 large eggs at room temperature
  • 2 cups flour
  • 1 ¼ cup dutch processed cocoa
  • 1 tbsp ground cinnamon
  • 1 tsp salt
  • ½ tsp baking powder
  • ½ tsp baking soda
  • 1 cup buttermilk
  • ¼ cup water
  • 1 tsp vanilla

Cocoa Spice Topping –

  • ¼ cup granulated sugar
  • ¾ tsp cinnamon
  • ½ tsp dutch processed cocoa
  • Pinch of ground ginger
  • Pinch of ground cloves
  • ¼ cup sparkle sugar (for decorating)

Step 1 – The most obvious yet most forgotten (by me anyway) step, preheat oven to 350 F. Grab two 9 x 5 x 3 loaf pans and line with parchment paper.

Step 2 – To mix the batter you’ll start with the butter and sugar. Mix these in an electric mixer until light and creamy, around 5 minutes. Then add the eggs, one at a time, mixing until each is fully incorporated. You may need to scrape down the sides of the bowl a few times to get them fully mixed in.

Step 3 – Grab another bowl and sift together flour, cocoa, cinnamon, salt, baking powder and baking soda. In a separate bowl, whisk together the buttermilk, water and vanilla. With your mixer on a low speed, begin adding the contents of each bowl to the butter mixture, alternating between the two until your mixture is fully blended, but not overly whipped. Then split your batter between the two pans. If your batter is slightly uneven, you can lightly shake the pan to even out the tops.

Step 4 – My favorite step, and the easiest part of the recipe, make your topping. Just combine the sugar, cinnamon, cocoa, ginger and cloves. Then evenly layer the decorating sugar over your batter, followed by the spice mixture.

Step 5 – Finally, bake for 45-50 minutes.

For the ultimate treat, pair a slice with a fresh cup of Guatemala Antigua, Colombia or House Blend, and when you’re finished, let us know how it turned out!

comments (31)

Comment FAQ

    • renefe
    • 4/18/2012 4:47 PM

    So, the Chocolate Cinnamon Bread is just about my favorite pastry at Starbucks (my other favorite is the morning bun). I was so happy to see it again, then sad to see it is gone, then kind of happy to see the recipe which I just made! Yes, very good results, however, I prefer just one slice once or twice a week already made for me with my hot tea! Now I have to eat an entire loaf!!! Please bring it back to the stores. Thanks, anyway!

    • Archena
    • 4/18/2012 8:09 PM

    Thank you so much for sharing the wonderful recipe.

    Hopefully I can come up with something not completely vegan just omit the eggs - I will be sure to post my updates here to share

    • jeffperrygiles
    • 4/22/2012 10:54 AM

    Does anyone know if any other recipes have been posted?

    I think this recipe would be amazing with a little chili powder of some sort to balance it out.

    • juliana61
    • 4/23/2012 11:20 AM

    I would like to know if someone might suggest a "tweak" to this recipe using Starbucks Hot Cocoa Classic that was available at Costco. Anyone?

    • brittanygh
    • 5/2/2012 12:46 PM

    Please please post the recipe for your petite chocolate peanut butter cupcakes!

    • jgflemster
    • 5/2/2012 4:34 PM

    Is it possible to make only one loaf? How do you divide the eggs? This became my favorite pastry while we were on vacation. Was disappointed that it was gone by the time we returned home.

    • Belford12
    • 5/11/2012 6:58 PM

    Just bring it back, I love this cake & do not want to bake it during the summer.

    • nurtina
    • 5/23/2012 3:59 PM

    Thanks for sharing.

    Can I have the recipe for the tiramisu cake pops too, please?
    They are often all gone when I come to pick a coffee, and I hate it :-)
    Same for the cinnamon breakfast buns...

    Greetings,
    Tina

    • robiparks826
    • 5/23/2012 4:03 PM

    I am allergic to dairy products...this is probably rhetorical...if I submitted the buttermilk for soy milk, will it ruin the receipe?

      • ahennings19
      • 5/23/2012 4:42 PM

      In reply to: robiparks826

      as I'm allergic to dairy I can confirm you can substitute soy milk for buttermilk. You will lack the richness fatty taste from the buttermilk but you can do it.

      • leanne_iaboni@hotmail.com
      • 5/23/2012 5:39 PM

      In reply to: robiparks826

      I'm lactose intolerant, so I make my own buttermilk by placing 1 tbsp of vinegar in a measuring cup and then I add the lactose-free milk to the l cup mark. 2% lactose-free is best but skim would work also. I have also tried soy milk in my baking before and it turns out :) Hope this helps!

    • barbcraw
    • 5/23/2012 5:35 PM

    I'd love the recipe for your pumpkin bread. Its my favourite!

    • PDCZoey
    • 5/25/2012 11:42 AM

    When I saw this recipe, immediately I went out and purchased the ingredients. Although it taste great....I'm not sure what happened....I divided up the batter between two loaf pans and baked it at 350. However, the batter ended up spilling out over the loaf pans...glad I put a cookie sheet underneath, and I had to bake it longer. Did anyone else have issues like I did? Never the less, it is so good!!!!

    • 1bushybottom
    • 11/28/2012 5:03 PM

    Are you going to bring back the chocolate cinnamon bread soon? I sure hope so.
    I don't dare have a loaf around, I would eat the entire loaf even if it was in the freezer.

    • wcbchc
    • 1/8/2013 8:56 PM

    Just want to thank you so much for putting up the recipe. I appreciate you for sharing something that you have made money on.. Come on, that is
    AWESOME!

    • kgosse1
    • 1/18/2013 9:45 AM

    I have adapted a gluten-free and dairy free version of this recipe and plan on trying it tonight. If anyone is interested, I can post that version here.

    • hpiscal@gmail.com
    • 2/2/2013 10:09 PM

    Just made this tonight and it didn't seem quite dense enough...was more light and cake like...any idea what I may have done wrong??

      • hstenner
      • 2/9/2013 4:31 AM

      In reply to: hpiscal@gmail.com

      Did you use dutch processed cocoa? I think it reacts with the baking powder/soda differently than our standard cocoa.

      Did you have the issue with overflowing loaf pans that another comment mentioned?

    • aesmom4444
    • 6/21/2013 8:51 AM

    Love this bread! Thanks for posting the recipe. Love the outrageous oatmeal cookie recipe too!

    • bldbridget
    • 6/27/2013 1:53 PM

    I agree, just bring it back. Since when is chocolate and cinnamon seasonal. SB, you have pumpkin bread/scones year round. : /

    • ramanciaz@gmail.com
    • 9/17/2013 6:10 PM

    I love this bread! Actually that is why I started going to Starbucks in the first place. I guess I don't get the point of having this bread for just a short time and THEN not having it available.

    I'm with bldbridget above "you have pumpkin bread/scones year round."

    • binaswanson@gmail.com
    • 10/18/2013 6:30 PM

    Pleases bring back chocolate cinammon bread!!! I hate how the only place now to get some of this amazing bread is the airport about an hour away from my house!!!!! :(

    • elgianne@gmail.com
    • 12/5/2013 1:55 PM

    I just found out that they changed vendors!! The pumpkin and chocolate bread are gone!!! I have written to them to let them know how upset I am. I was waiting fo the chocolate bread. I know so many loved it and I can't imagine why they would do this! :(

    • lynda@stitchinchicksonline.com
    • 12/27/2013 9:38 PM

    bring the Cinnamon Chocolate Cake BACK!!!!!!!!!!!!!!!!!!!!

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