Buttermilk Chocolate Bread
Taste of Home
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, Grand Rapids, Michigan
SERVINGS: 16
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 20 min. Bake: 55 min. + cooling
Ingredients:
- 1/2 cup butter or margarine, 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 (no substitutes), softened
- 2 tablespoons honey
- 2 tablespoons chocolate syrup
Directions:
In a mixing bowl, cream butter and sugar. 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. Fold in pecans.
Pour into a greased 9-in. x 5-in. x 3-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 mixing bowl, beat butter until fluffy. Add honey and chocolate syrup; mix well. Serve with the bread. Yield: 1 loaf (1/2 cup butter).