Chocolate Cinnamon Bread

The classic dark chocolate Starbucks cinnamon bread recipe.  Spicy and delicious!

Chocolate Cinnamon Bread

Ingredients:
Cocoa-Spice Sugar Crust
1/4 cup firmly packed dark brown sugar
1/2 teaspoon ground cinnamon
1 teaspoon Hershey's Dark Unsweetened Cocoa Powder
Pinch ground ginger
Pinch ground cloves

1 cup all-purpose flour
1/2 cup + 2 tablespoons Hershey's Dark Unsweetened Cocoa Powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 stick unsalted butter, softened
1 1/4 cups granulated sugar
1/2 teaspoon vanilla extract
2 large eggs, at room temperature
1/2 cup + 2 tablespoons buttermilk

Directions:
Make the Cocoa-Spice Sugar Crust: In a small bowl, whisk together the brown sugar, cinnamon, cocoa, ginger and cloves.

Preheat the oven to 350°F. Grease a 9 x 5 x 3-inch loaf pan.

In a medium bowl, sift together the flour, cocoa, cinnamon, salt,
baking powder and baking soda.
In a large bowl, using an electric mixer, cream together the butter and granulated sugar on medium speed, until light and creamy, about 3 minutes. Add vanilla, and eggs, one at a time, beating until each egg is incorporated.
With mixer on low speed, alternately add the flour mixture and buttermilk to butter(scrape down the sides of the bowl), and beat just until blended. Scrape the batter into the pan, evenly.
Sprinkle Cocoa-Spice Sugar Crust over the top of the batter.

Bake until a toothpick inserted in the center comes out clean, about 45 to 50 minutes. Let cool completely, run a thin knife around the sides to release the bread and remove from pan.

Makes 1 loaf, 8 servings