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Buttermilk Chocolate Bread

rpic_20171023171132_lg

Prep Time: 15 Minutes

Total Time: 1 Hour 15 Minutes

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Ingredients

Bread

  • 1/2 C. butter or margarine, softened
  • 1 C. granulated sugar
  • 2 eggs
  • 1 1/2 C. all-purpose flour
  • 1/2 C. cocoa powder
  • 1/2 tsp. salt
  • 1/2 tsp. Clabber Girl® Baking Powder
  • 1/2 tsp. Clabber Girl® Baking Soda
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 1 C. buttermilk
  • 1/3 C. chopped pecans, optional

Spread (optional)

  • 1/2 C. butter (do not substitute), softened
  • 2 Tbsp. honey
  • 2 Tbsp. chocolate syrup

Directions

  1. Pre-heat oven to 350°F; grease a 9×5 inch loaf pan and set aside.
  2. Cream the butter and sugar in a mixing bowl until smooth.
  3. Add the eggs, one at a time, beating well after each addition.
  4. In a separate bowl, combine the flour, cocoa, salt, baking powder, and baking soda.
  5. Add flour mixture to the creamed mixture alternately with the buttermilk.
  6. Fold in pecans.
  7. Pour into prepared pan and bake for 55-60 minutes or until a toothpick inserted near the center comes out clean.
  8. Cool for 10 minutes before removing from pan to a wire rack.
  9. For the spread: In a small mixing bowl, beat the butter until fluffy.
  10. Add the honey and chocolate syrup; mix well.
  11. Serve with the bread if desired.

Buttermilk Chocolate Bread

rpic_20171023171132_lg

Prep Time: 15 Minutes

Total Time: 1 Hour 15 Minutes

Ingredients

Bread

  • 1/2 C. butter or margarine, softened
  • 1 C. granulated sugar
  • 2 eggs
  • 1 1/2 C. all-purpose flour
  • 1/2 C. cocoa powder
  • 1/2 tsp. salt
  • 1/2 tsp. Clabber Girl® Baking Powder
  • 1/2 tsp. Clabber Girl® Baking Soda
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 1 C. buttermilk
  • 1/3 C. chopped pecans, optional

Spread (optional)

  • 1/2 C. butter (do not substitute), softened
  • 2 Tbsp. honey
  • 2 Tbsp. chocolate syrup

Directions

  1. Pre-heat oven to 350°F; grease a 9×5 inch loaf pan and set aside.
  2. Cream the butter and sugar in a mixing bowl until smooth.
  3. Add the eggs, one at a time, beating well after each addition.
  4. In a separate bowl, combine the flour, cocoa, salt, baking powder, and baking soda.
  5. Add flour mixture to the creamed mixture alternately with the buttermilk.
  6. Fold in pecans.
  7. Pour into prepared pan and bake for 55-60 minutes or until a toothpick inserted near the center comes out clean.
  8. Cool for 10 minutes before removing from pan to a wire rack.
  9. For the spread: In a small mixing bowl, beat the butter until fluffy.
  10. Add the honey and chocolate syrup; mix well.
  11. Serve with the bread if desired.

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