Buttermilk Chocolate Bread
Total TimePrep: 20 min. Bake: 55 min. + cooling
Makes1 loaf (16 slices, 1/2 cup butter)
Excellent taste (5 stars on that point) BUT should be 2 loaves or one loaf and maybe a smaller loaf, depending on how thick a loaf preferred—one loaf pan of size in recipe severely overflowed. Been baking for years (since I was 13–so 30 years) and first time ever happened to me. Will make again, but not limiting to one loaf pan.
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!
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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!