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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-Miller, Wyoming, Michigan

16 ServingsPrep: 20 min. Bake: 55 min. + cooling

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

2 of 2

Buttermilk Chocolate Bread (continued)

Directions (continued)

chocolate syrup. Serve with bread. Yield: 1 loaf (16 slices, 1/2
cup butter).

Nutrition 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.