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Buttermilk Chocolate Bread

 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 King Arthur Unbleached 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

2 of 2

Buttermilk Chocolate Bread (continued)

Directions (continued)

  • 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.