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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
  • Total Time
    Prep: 20 min. Bake: 55 min. + cooling
  • Makes
    1 loaf (16 slices, 1/2 cup butter)

Ingredients

  • 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

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 9x5-in. loaf pans. 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.
  • In a small bowl, beat butter until fluffy. Beat in the honey and chocolate syrup. Serve with bread.
Nutrition Facts
1 slice: 246 calories, 14g fat (8g saturated fat), 58mg cholesterol, 267mg sodium, 28g carbohydrate (17g sugars, 1g fiber), 3g protein.

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