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Cinnamon Chip Bread



CINNAMON CHIP BREAD
Starbucks Copycat Recipe

Makes 1 Loaf

Chocolate Batter
3/4 cup greek yogurt
2 tablespoons coconut oil
1 cup granulated sugar
3/4 cup egg substitute
1 cups whole wheat pastry flour
3/4 cup dutch processed cocoa
1/2 tablespoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup nonfat milk, with 1 teaspoon lemon juice
2 tablespoons water
1/2 teaspoon vanilla

Cocoa Spice Topping
2 tablespoons granulated sugar
1/2 teaspoon cinnamon
1/4 teaspoon dutch processed cocoa
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
1 teaspoon Turbinado sugar or sugar in the raw

Preheat oven to 350 degrees. Spray 1 large bread pan or 3 mini bread pans with cooking spray; set a side. In a pyrex measuring cup or glass, add milk and lemon juice, set a side for 5 minutes.
In a bowl add yogurt, coconut oil and sugar; mix until combined. Stir in egg substitute and mix until combined. In a separate bowl; sift together flour, cocoa powder, cinnamon, salt, baking powder and baking soda.

In the glass with the milk, add water and vanilla extract. Mix well. In the bowl with the yogurt; mix in flour mixture and milk mixture, alternating between the two until your mixture is fully blended. Place batter in prepared loaf pans.

To make topping: Combine sugar, cinnamon, cocoa, ginger and cloves and sprinkle over batter (Sifting it over the top worked best). Top with Turbinado Sugar. Bake in oven for 45-50 minutes for large loaf or 25-30 minutes for mini loafs. Insert a toothpick in the middle, if it comes out clean the bread is done.

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