Buttermilk Chocolate Bread Recipe

Buttermilk Chocolate Bread RecipePhoto by: Taste of Home Buttermilk Chocolate Bread Recipe Rating 5

I serve this rich cake-like bread and its creamy chocolate honey butter often at Christmastime. It makes a great brunch item, but it also goes well on a dinner buffet. This recipe won me a "Best in Category" award in a local cooking contest. -Patrice Bruwer-Miller, Wyoming, Michigan

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Buttermilk Chocolate Bread Recipe
  • Prep: 20 min. Bake: 55 min. + cooling
  • Yield: 16 Servings
20 55 75

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1-1/2 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
  • 1/3 cup chopped pecans
  • CHOCOLATE HONEY BUTTER:
  • 1/2 cup butter, softened
  • 2 tablespoons honey
  • 2 tablespoons chocolate syrup

Directions

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, salt, baking powder and baking soda; add to creamed mixture alternately with buttermilk just until moistened. Fold in pecans.
  • Pour into a greased 9-in. x 5-in. loaf pans. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
  • In a small bowl, beat butter until fluffy. Beat in the honey and chocolate syrup. Serve with bread. Yield: 1 loaf (16 slices, 1/2 cup butter).

Nutritional Facts 1 serving (1 slice) equals 246 calories, 14 g fat (8 g saturated fat), 58 mg cholesterol, 267 mg sodium, 28 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Buttermilk Chocolate Bread in Taste of Home December/January 2002, p33

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Reviews for Buttermilk Chocolate Bread (5)

Buttermilk Chocolate Bread Recipe

Buttermilk Chocolate Bread

Tell us what you think of this recipe.
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Reviewed on Feb. 28, 2012 by oxnicoleox3

More of a bitter-sweet chocolate taste. I made it without the butter spread, but I loved the concept of a bread form. It was pretty good.


Reviewed on Nov. 29, 2011 by howdu

I've made this recipe around the holidays for several years now. It's always been a favorite of my children. I've made the honey butter different ways, because I don't always have chocolate syrup on hand. I've used melted chocolate mixed with corn syrup (till it tasted like chocolate syrup), I've used cocoa powder, and this year I used hot fudge ice cream topping. All substitutions were good! The bread is good with or without the spread. Moist, lightly sweet.


Reviewed on Aug. 16, 2011 by CARLInLU11

This is delicious! Moist and tender and freezes very well. I have made this twice now, it is a keeper in my kitchen for certain! Added some milk chocolate chips to the top just for an added touch of sweetness, thanks for the recipe...Mmmmm!


Reviewed on Feb. 17, 2010 by madelin hoggard

Very light and tasty!


Reviewed on Mar. 23, 2009 by Sprowl

This bread was tasty all by it self. Even family members who don't normally like dessert, liked this bread.

 
 
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