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Yummy Chocolate Cinnamon Bread

4:13 PM, Jan 18, 2013   |    comments
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  • Why Worry Book website
  • Julie Tristan's Mom Kathryn Tristan joined us on the show today! She taught us how to make a delicious recipe and talked about her new book "Why Worry: Stop Coping and Start Living".  When you are over stressed a good thing to do is something you enjoy! For Kathryn Tristan, that's baking!

    You can find out more about Kathryn's book at:

    http://www.whyworrybook.com

    Join her for a book signing:

    Saturday, Jan. 19th from 1pm - 2:30pm at the Barnes & Noble Chesterfield Store.

    The store is located at 1600 Clarkson Road, Chesterfield, MO 63017 just across the street from Chesterfield Mall.

    Yummy Chocolate Cinnamon Bread


    1 stick (½  cup) butter , room temperature                 
    1 ½  cups sugar                                                          
    3 large eggs

                                                               
    1 cup all-purpose flour
    2/3  cup cocoa powder
    1 tsp cinnamon
    ½  tsp salt
    ½  tsp baking soda
    ¼  tsp baking -powder


    ½  cup buttermilk
    2 tbsp water
    1 tsp vanilla extract

    Topping:

    ¼  cup sugar

    ½  tsp cinnamon

    ½  tsp cocoa powder
    pinch ground cloves

    Preheat the oven to 350F and thoroughly grease a 9×5? loaf pan. In a large bowl, cream together butter and sugar. Beat in eggs one at a time. In a medium bowl, sift together all purpose flour, cocoa powder, cinnamon, salt, baking powder and baking soda. In a measuring cup, whisk together buttermilk, water and vanilla extract.

    Working in two or three additions, alternately add the flour mixture and the buttermilk mixture to the sugar mixture. Begin and end with an addition of the flour mix.

    Pour batter into prepared loaf pan. In a small bowl, whisk together topping ingredients and sprinkle evenly on top of the loaf cake. Bake at 350F for about 50 minutes, or until a toothpick inserted into the center comes out clean. Allow cake to cool in pan for 10-15 minutes, then run a knife around the edge and turn out onto a wire cooling rack.

    Cool completely before slicing.

     

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