Nutrition Facts

  • One serving:
  • (1 slice)
  • Calories:
  • 246
  • Fat:
  • 14 g
  • Saturated Fat:
  • 8 g
  • Cholesterol:
  • 58 mg
  • Sodium:
  • 267 mg
  • Carbohydrate:
  • 28 g
  • Fiber:
  • 1 g
  • Protein:
  • 3 g

Buttermilk Chocolate Bread

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

PREP

20 min.

COOK

55 min.

TOTAL

75 min.

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 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).

Printed from tasteofhome.com Jul 24, 2008

Copyright Reiman Media Group, Inc © 2008