Chocolate! Crumble Spice! It doesn’t get much better than this — yet here the two come together to make an amazing Chocolate Crumble Spice bread that will provide you with the perfect midday snack or after dinner treat. The cinnamon and cloves give this bread a slight toasted flavor that almost reminds me of s’mores by the summer fire pit at the lake or even of Christmas. Definitely one to bring out after a nice meal.
1 1/2 cup Unsalted Butter (room temperature)
2 cups Granulated Sugar
1 cup Dark Brown Sugar
5 Extra Large Eggs
2 cups All-Purpose Flour
1 1/4 cup Cocoa Powder
1 tbsp Crumble Spice Artisan Blend*
1 tsp Salt
½ tsp Baking Powder
½ tsp Baking Soda
1 cup Buttermilk
¼ cup Water
1 tsp Vanilla Extract
For the topping:
1/4 cup Crumble Spice Sugar Blend*
Preheat oven to 350 degrees F. In a mixer cream together butter and both sugars. Next add eggs one at a time and mix for 3-5 minutes at medium-high speed. In a separate bowl, sift together flour, cocoa, Crumble Spice Artisan Blend, salt, baking powder, and baking soda. In another bowl mix together buttermilk, water, and vanilla extract.
With the mixer on low speed, add a third of the flour and buttermilk mixtures, alternating between the two. Mix until just combined (you may need to scrape down the bowl once or twice).
Pour the batter equally between two 9×5 inch loaf pans that have been pre-greased with either cooking spray or shortening. Sprinkle the topping over the two loaves and then place in the oven to bake for 45-50 minutes (or longer). You can check the doneness with a toothpick; it will come out dry when the bread is done.
Remove from the oven and allow to cool for about 5 minutes before removing from the pan and continuing to cool on a cooling rack.
* To make my Crumble Spice blend combine 3 parts of Ground Cinnamon with 1 part Ground Cloves. To make the Crumble Spice Sugar blend simply mix a tsp of the Crumble Spice blend with a 1/2 cup of Turbinado Sugar.