Indulge in the rich, comforting flavors of this Starbucks copycat Chocolate Cinnamon Bread. A moist chocolate bread with a delicate cinnamon hint, crowned with an irresistible crunchy cinnamon sugar topping.

Do you ever crave a delightful excuse to savor chocolate for breakfast? If so, then this Chocolate Cinnamon Bread is about to become your new favorite obsession. For more chocolatey morning delights, you might also want to try these Chocolate Waffles.

Starbucks Copycat Chocolate Cinnamon Bread: Your Ultimate Guide to a Rich and Flavorful Treat

Originally posted in December 2007, this recipe has truly stood the test of time. As the holiday season approaches, my kitchen always fills with the warm, inviting aromas of festive baking, and this Chocolate Cinnamon Bread is a cherished part of that tradition. I’ve been baking it almost every year since that very first attempt, and it consistently brings joy to our home.

Over the years, I’ve refined this recipe to achieve absolute perfection, learning valuable lessons along the way. One of the most significant discoveries I made was the importance of using Dutch-processed cocoa powder. In my initial attempts, I used regular unsweetened cocoa, and while the bread was always delicious, it often had a tendency to sink slightly in the middle. After extensive research and multiple re-tests, I can confidently say that Dutch-processed cocoa is the key to a perfectly structured loaf and an even richer chocolate flavor. There’s fascinating food science behind it (which I’ll briefly explain, as I’m not a science guru but appreciate its impact on baking!), but trust me when I say, making the switch is absolutely worth it. It even inspired my husband to embark on a quest to two different towns just to find it – a testament to its value!

The Crucial Role of Dutch-Processed Cocoa in Your Chocolate Cinnamon Bread

Many home bakers might wonder about the difference between regular unsweetened cocoa powder and Dutch-processed cocoa. It’s a subtle but significant distinction that can elevate your baking from good to extraordinary, especially in a recipe like this rich Chocolate Cinnamon Bread. Regular cocoa powder is naturally acidic, while Dutch-processed cocoa has been treated with an alkali to neutralize its acidity. This process not only darkens the cocoa powder, giving it a deeper, more sophisticated chocolate flavor, but also affects how it interacts with leavening agents.

In recipes that use baking soda (which requires an acid to activate), regular cocoa powder works perfectly. However, when a recipe calls for baking powder (which is a complete leavening agent containing both acid and base), or a combination of baking soda and baking powder, Dutch-processed cocoa often yields superior results. Its neutral pH allows the baking powder to work more efficiently, contributing to a better rise and preventing the dreaded “caved-in” center that I experienced with regular cocoa. Beyond the structural benefits, the flavor of Dutch-processed cocoa is less bitter and incredibly smooth, creating a more pronounced and satisfying chocolate experience that beautifully complements the cinnamon in this bread. Don’t skip this ingredient if you want the ultimate Starbucks copycat experience!

My Culinary Journey: Discovering and Perfecting this Chocolate Cinnamon Bread

Like many passionate home cooks, I often find myself torn between trying new recipes from my extensive collection of cookbooks and magazines (got to make that investment worthwhile, right?) and being captivated by delicious creations I stumble upon online. This Chocolate Cinnamon Bread recipe definitely falls into the latter category. I first encountered this enticing recipe on the “Baking Bites” blog and have since seen it pop up on several other food blogs, a clear sign of its popularity and deliciousness.

A few weeks before Thanksgiving, I had the perfect occasion to bake this bread. My husband’s aunt and uncle were visiting, and it had been years since he’d seen them. We planned an early morning send-off, and the night before, I felt the urge to bake something special. The Chocolate Cinnamon Bread instantly came to mind. I imagined it would be a delightful treat to share with them for breakfast before their departure.

This recipe thoughtfully yields two loaves, which initially seemed like a lot. I considered halving the recipe, but in the end, I decided to make both. We took one loaf to my husband’s aunt and uncle, and the second loaf? Well, let’s just say it disappeared remarkably quickly at home that same day! It’s a testament to how universally loved this bread truly is. Even before my Dutch-processed cocoa revelation, when I used regular cocoa, it was still incredibly delicious. I also initially omitted the decorating sugar from the topping, simply because I didn’t have it on hand, but found the bread delightful nonetheless.

Achieving the Perfect Cinnamon Sugar Topping (and Keeping It On!)

One common concern I’ve heard from fellow bakers about this Chocolate Cinnamon Bread is the challenge of keeping the delectable cinnamon sugar topping intact, especially when removing the bread from the pan. It’s true, this crunchy crust can be a bit delicate! However, I’ve found a simple trick that makes all the difference: lining your loaf pans with parchment paper. Ensure the parchment paper covers the bottom and extends up the sides with a generous overhang (at least an inch). This creates “handles” that allow you to easily lift the cooled loaves right out of the pans, preserving that beautiful, crunchy topping.

While the topping adds a fantastic textural contrast and an extra layer of sweetness and spice, the bread is undeniably delicious even without it. However, I truly believe the crunch it provides elevates the entire experience. It’s a hallmark of the Starbucks original, and recreating that element at home is incredibly satisfying.

The feedback from my family was overwhelmingly positive. My mother-in-law, in particular, was so impressed that she emailed me the very next day to ask for the recipe! The combination of rich chocolate and warm cinnamon has since become one of my absolute favorite flavor pairings. There’s truly nothing quite like the comforting aroma that fills the house as this bread bakes – it’s pure culinary magic.

Chocolate Cinnamon Bread: The Recipe

Chocolate Cinnamon Bread

This Starbucks copycat Chocolate Cinnamon Bread is a rich, moist chocolate bread with a perfect hint of cinnamon, finished with a delightful crunchy cinnamon sugar topping.

Author: Deborah Harroun

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 5 minutes

Servings: 2 (9×5 loaves)

Course: Bread

Cuisine: American

Ingredients

Chocolate Batter

• 1 1/2 cups unsalted butter, at room temperature
• 3 cups granulated sugar
• 5 large eggs, at room temperature
• 2 cups all-purpose flour
• 1 1/4 cups Dutch-processed cocoa powder
• 1 tablespoon ground cinnamon
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup buttermilk
• 1/4 cup water
• 1 teaspoon vanilla extract

Cocoa-Spice Sugar Crust

• 1/4 cup granulated sugar
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon Dutch-processed cocoa powder
• Pinch ground cloves
• Pinch ground ginger

Instructions

1. Preheat your oven to 350ºF (175ºC). Line two 9×5-inch loaf pans with parchment paper or foil, ensuring it covers the bottoms and extends up the sides with at least a 1-inch overhang. This overhang will serve as a convenient “handle” to lift the bread out later. Lightly spray the lined pans with nonstick cooking spray.
2. In the bowl of an electric mixer, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which usually takes about 5 minutes. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl to ensure everything is thoroughly incorporated.
3. Meanwhile, in a separate medium bowl, sift together the all-purpose flour, Dutch-processed cocoa powder, ground cinnamon, salt, baking powder, and baking soda. Sifting helps prevent lumps and ensures an even distribution of ingredients.
4. In another bowl or liquid measuring cup, combine the buttermilk, water, and vanilla extract.
5. With your mixer on low speed, gradually add 1/3 of the dry ingredients to the butter mixture, beating just until combined. Follow this with half of the buttermilk mixture, mixing until smooth. Repeat with another 1/3 of the dry ingredients, then the remaining buttermilk mixture, and finally the last 1/3 of the dry ingredients. Mix only until no dry streaks remain, being careful not to overmix.
6. Divide the batter evenly between the two prepared loaf pans. Gently shake the pans back and forth a few times to level the tops of the batter, then set them aside.
7. In a small bowl, combine the granulated sugar, ground cinnamon, cocoa powder, ground ginger, and ground cloves for the topping. Sprinkle this mixture evenly over the tops of the batter in both loaf pans.
8. Bake the loaves for 45-55 minutes, or until a wooden toothpick inserted into the center of the bread comes out clean.
9. Once baked, let the bread cool completely in the pans before using the parchment paper overhangs to carefully lift them out. This prevents the topping from sticking and ensures the bread maintains its shape. Slice and enjoy!

Recipe Notes:

• Dutch-Processed Cocoa is Key: For a truly superior Chocolate Cinnamon Bread, Dutch-processed cocoa powder is highly recommended. It not only contributes to a better rise and helps prevent the bread from sinking in the middle, but it also enhances the texture and provides a significantly richer chocolate flavor compared to regular unsweetened cocoa powder.
• Parchment Paper for Easy Removal: The original recipe suggested lining only the bottom of the pan. However, for best results and to prevent the cinnamon sugar topping from coming off when removing the bread, it works much better to line both the bottom and up the sides with parchment paper, leaving a slight overhang. This allows for easy lifting.
• This recipe is very slightly adapted from a Starbucks original.

Keywords: chocolate cinnamon bread, Starbucks copycat, quick bread, Dutch-processed cocoa, cinnamon sugar topping

Serving Suggestions and Creative Variations

This Chocolate Cinnamon Bread is incredibly versatile and perfect for any occasion. Serve it warm with a pat of butter, alongside your morning coffee or tea, or as an elegant addition to a brunch spread. It also makes for a delightful dessert, especially when paired with a scoop of vanilla bean ice cream or a dollop of whipped cream. For an extra touch, consider a light drizzle of chocolate ganache or a simple vanilla glaze.

Feeling adventurous? You can easily customize this recipe to your liking:

• Add Chocolate Chips: Fold in 1/2 to 1 cup of chocolate chips (milk, semi-sweet, or dark) into the batter for an extra chocolatey punch.
• Nutty Crunch: Incorporate 1/2 cup of chopped pecans or walnuts for a different texture and nutty flavor.
• Citrus Zest: A teaspoon of orange or tangerine zest could add a bright, refreshing note that beautifully complements the chocolate and cinnamon.
• Cream Cheese Swirl: For an even richer treat, swirl a sweetened cream cheese mixture into the batter before baking.

This bread also freezes exceptionally well. Wrap cooled loaves tightly in plastic wrap, then foil, and store in the freezer for up to 3 months. Thaw overnight at room temperature before serving.

More Quick Bread Recipes You’ll Love

If you’re a fan of easy-to-make, delicious quick breads, be sure to explore these other fantastic recipes:

• Red Velvet Quick Bread with Cream Cheese Filling
• Best Strawberry Bread
• Peanut Butter Banana Bread with Chocolate Chips

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