Buttermilk Chocolate Bread Recipe
- 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
- 1. 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.
- 2. 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.
- 3. 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).
1 slice: 246 calories, 14g fat (8g saturated fat), 58mg cholesterol, 267mg sodium, 28g carbohydrate (17g sugars, 1g fiber), 3g protein.
Reviews for Buttermilk Chocolate Bread
"I accidentally overmixed the batter for this a bit and it still came out beautifully! I omitted the pecans and added in dark chocolate chips. Next time I will add in some cinnamon. Love this!"
"A hit at church breakfast!"
"This was a nice addition to a selection of quick breads for brunch."
"I created an account just to review this recipe. I made it since I had some buttermilk that needed to be used today or tossed, and I had all of the other ingredients on hand.The batter was so light, as was the resulting cake, and the chocolate flavor of the cake went so well with the honey butter.I am thrilled to find such an easy and delicious cake."
"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."
"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."
"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!"
"Very light and tasty!"