Chocolate Buttermilk Bread recipe

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Ingredients

½ cup butter
1 cup white sugar
2 eggs
1 cup buttermilk
1 ¾ cups all-purpose flour
½ cup unsweetened cocoa powder
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
⅓ cup chopped pecans
½ cup margarine
¼ cup unsweetened cocoa powder
5 tablespoons milk
1 teaspoon vanilla extract
½ cup chopped pecans
1 (16 ounce) package confectioners' sugar

Nutrition Info

499.7 calories
carbohydrate: 73.2 g
cholesterol: 52.7 mg
fat: 22.7 g
fiber: 3 g
protein: 5.7 g
saturatedFat: 7.5 g
servingSize: -
sodium: 344 mg
sugar: 55.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees F). Grease only the bottom of a 9x5 inch loaf pan.

  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the buttermilk. Combine the flour, 1/2 cup cocoa, baking powder, baking soda and salt, stir into the buttermilk mixture until moistened. Mix in 1/3 cup pecans. Pour into the prepared pan.

  3. Bake for 55 to 65 minutes in the preheated oven, until a wooden pick inserted near the center comes out clean. Cool in the pan for 15 minutes before removing to a wire rack to cool completely.

  4. Combine the margarine, 1/4 cup cocoa, and milk in a saucepan over medium heat. Cook, stirring, until melted and smooth. Remove from heat, and mix in the vanilla and confectioners' sugar. Stir in the remaining 1/2 cup pecans. Spread on top of the cooled loaf.

Recipe Yield

1 - 9x5 inch loaf

Recipe Note

A moist and tangy dessert bread made with buttermilk and pecans. When cool, it is frosted with a buttery chocolate pecan icing.

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