December 19, 2011
Cinnamon mocha bread is a quick baked good that can be enjoyed for breakfast, dessert, or just a snack. The swirl of coffee and cinnamon makes for a beautiful presentation and an added zing of flavor. You can spread Nutella or your favorite marmalade for an extra dash of decadence. Cinnamon mocha is the perfect go-to quick bread to savor this holiday season.
4 cups all-purpose flour
2 cups granulated sugar (divided)
3 teaspoons instant coffee granules
1 tablespoon cocoa
2 teaspoons baking soda
1 teaspoon salt
2 cups buttermilk
1/2 cup canola oil
3 teaspoons ground cinnamon
Optional: 1/2 cup raisins
1. In a bowl, combine the flour, 1 1/2 cups sugar, coffee granules, cocoa, baking soda, and salt. In a small bowl, whisk the eggs, buttermilk and oil. Stir into the dry ingredients just until moistened. (Optional -- fold in raisins)
2. Transfer a fourth of the batter into each of two greased 8"x4" loaf pans. Combine cinnamon and remaining sugar; sprinkle half over batter in each loaf pan. Repeat layers.
3. Cut through batter with a knife to swirl.
4. Bake at 350 degrees for 55 to 60 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes; remove from pans to wire racks to cool completely.