Chocolate Quick Bread Recipe

2 1 1
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Chocolate Quick Bread Recipe

Read Reviews
2 1 1
Publisher Photo
My husband and I both enjoy cooking, but the baking is left to me. Our sons loved this chocolaty quick bread when they were little...and still do as grownups!—Melissa Mitchell-Wilson, Wichita, Kansas
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 55 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 55 min. + cooling

Ingredients

  • 1-3/4 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup miniature semisweet chocolate chips
  • 1/3 cup chopped pecans

Directions

In a large bowl, combine the flour, cocoa, baking powder, baking soda and salt. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add buttermilk; mix well. Stir into dry ingredients just until moistened. Fold in chocolate chips and pecans.
Pour into a greased 9x5-in. loaf pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 1 loaf (16 slices).
Originally published as Chocolate Quick Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p90

Nutritional Facts

1 slice: 214 calories, 10g fat (5g saturated fat), 42mg cholesterol, 192mg sodium, 29g carbohydrate (17g sugars, 1g fiber), 4g protein.

  • 1-3/4 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup miniature semisweet chocolate chips
  • 1/3 cup chopped pecans
  1. In a large bowl, combine the flour, cocoa, baking powder, baking soda and salt. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add buttermilk; mix well. Stir into dry ingredients just until moistened. Fold in chocolate chips and pecans.
  2. Pour into a greased 9x5-in. loaf pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 1 loaf (16 slices).
Originally published as Chocolate Quick Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p90

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MY REVIEW
pagunning User ID: 2507267 169599
Reviewed Dec. 11, 2011

"Although this quick bread had a good taste, the texture was quite dry and crumbled when I tried to slice it."

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