Starbucks has this way of sucking you into their store. They have yummy drinks and they also have really good pastries. I mean, the lemon pound cake has got to be one of my favorites, and now this bread is edging towards the top of my list. This is their chocolate cinnamon bread, which I think, is one of their holiday treats. I never had it before until this past year. They had little samples of it and I tried it and it was SO good. I loved the crunchy sugary topping and the warm cinnamon flavor. I love that you can make it at home :) This bread reminds me of Christmas time, moreso this past Christmas because that’s when I first had it and it’s also when my SIL basically saved our upcoming honeymoon.
For Christmas, one of my presents from my SIL was a Kate Spade passport holder, but let’s back up for a second. When I opened it, Jason and I didn’t realize it was a passport holder. We thought it was a really nice notebook holder. Except, for a really small notebook that we thought only Kate Spade would carry because you know, they want to make money off you so they make tiny sized notebooks to fit in their tiny sized passport holders. Well, good thing I texted my SIL about it because she said, “it’s a passport holder!” OH. RIGHT. DUH! This was a really good thing because it lead to me to go get my passport from my desk and to put it in its new pretty holder. Then I glanced at the expiration date. Oh, how lovely. March 2013. MARCH 2013?! Yeah. If it weren’t for that gift, we probably would’ve been strolling up to the international departures terminal on April 29th and having TSA tell us we can’t take our honeymoon flight out of the country because I have an expired passport.
I applied for a renewal around mid-December. I checked the status of it online around early January, just out of curiosity to see where it’s at and it said I should receive it “on or about January 19th.” That date rolled around and I still got nothing. However, I received my old passport with holes in it. So that must mean my new one is coming soon, right? Oh, so wrong. I called the passport agency and they said they sent it January 10th. It was January 24th when I called them to say I hadn’t received it. And then, they gave me tracking number for it. I tracked it online and IT SAID IT WAS DELIVERED ON JANUARY 14TH. What the hell?! Freakout ensues. I ran outside and checked everywhere for it. Nowhere to be found. Long story, short, I had to re-apply for a non-receipt of passport and they had to re-issue me a new one.
Here’s the best part: last week, we had a knock at our front door so we went to open it. It was one of our neighbors we’ve never met before with an envelope in his hand. He handed it to me and said, “I’m so sorry. I was out of the country for two months and this letter got delivered to us so I wanted to come give this back to you.”
Guess what it was?
THE “LOST” PASSPORT.
How ironic is it that my passport, that I so desperately needed for April would get delivered to the wrong address and to a person that was out of the country for two months, therefore us never knowing if it was really lost or mis-delivered?! Of course.
Starbucks' Chocolate Cinnamon Bread
Servings are adjustable but please note that results, timing, and cookware may vary when adjusting servings.
- 3 sticks unsalted butter room temperature, 1 1/2 cups
- 3 cups granulated sugar
- 5 eggs, room temperature
- 2 cups all-purpose flour
- 1 1/4 cup dutch-processed cocoa
- 1 tbsp ground cinnamon
- 1 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 cup buttermilk
- 1/4 cup water
- 1 tsp vanilla extract
For the topping:
- 1/4 cup granulated sugar
- 3/4 tsp ground cinnamon
- Pinch of ground ginger
- Pinch of ground cloves
- 1/4 cup sugar sparkles, for decorating
- Preheat oven to 350 degrees. Line two 9x5 loaf pans with parchment paper with enough that they are hanging off both sides for easy bread removal.
- In a small bowl, combine all the ingredients for the topping EXCEPT the sparkle sugar. Set the topping mixture aside.
- In a large bowl, sift together flour, cocoa, cinnamon, salt, baking powder, and baking soda. Whisk to combine. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar for 2 minutes until light and fluffy. Then add in the eggs, one at a time, incorporating them well after each addition.
- In another bowl, whisk together buttermilk, water, and vanilla extract.
- Alternating between the dry mixture and the buttermilk mixture, add the contents to the bowl of the stand mixer, mixing at a low speed. Mix until ingredients are well incorporated. You may need to scrape down the sides of your bowl once or twice.
- Divide the batter evenly among the two prepare loaf pans. Divide the topping mixture between the two loaves then sprinkle the sparkle sugar on top.
- Bake for 45-50 minutes (or longer). Use a toothpick and insert it into the middle of the bread to check for doneness. The toothpick should come out clean when bread is done.
- Remove from oven and let cool for 15 minutes before pulling up on the parchment paper to remove the bread from the pan and letting it cool completely on a wire cooling rack. Let cool before slicing.
- Store in an airtight container for up to 5 days.