Buttermilk Chocolate Bread

This is a (very old) recipe for Buttermilk Chocolate Bread. It's originally from Clabber Girl, but I've changed it bit because it's dated and in need of updates. With or without the updates it's a great recipe and worth trying if you are looking for a good chocolate quick bread.

Chocolate Buttermilk Bread is called a bread, and in some ways it is like a quick bread since it's baked in a loaf and a bit stiffer than cake. However, it's got enough sugar and chocolate to double as chocolate cake. Serve with berries and whipped cream and it's a very satisfying dessert. It's lighter than pound cake, but not as sweet as a typical frosted chocolate cake. You can see that I used a glaze on the old photos. It's good, but not completely necessary if you use mini chocolate chips. Whipped cream and a few berries on the side are perfect.

Margarine in Quick Breads

Like a lot of older recipes, this one includes options for butter or margarine. Years ago margarine was better for baking thanks to the trans-fats, but probably terrible for health. Now we have better margarine blends. Some of the new blends have more water and will not work well in baking, but brands like Smart Balance, Earth Balance and I Can't Believe it's Not Butter that have at least 90 grams per tablespoon will work well in most quick breads. In some cases, they work even better because the oils make the bread softer. The best way to measure the tub style is to weigh it. If using sticks, just use a stick. Or go with butter. You can use salted or unsalted. If using unsalted, add another pinch of salt or use a slightly rounded ½ teaspoon.

Buttermilk Substitutes

If I have whole milk that is about to go, I'll mix in a tablespoon of vinegar and make homemade buttermilk. However, I always keep powdered buttermilk on hand, so I usually use that. To use powdered buttermilk, check the label to see how many tablespoons equal 1 cup and mix it with the dry ingredients. Use 1 cup of water or hot coffee in place of the liquid. This gives you the benefit of a little coffee flavoring.

9x5 Inch Loaf Pan or 8 ½ by 4 ½

For a while so many American recipe just called for standard size 9x5 inch loaf pans. Other recipes called for two 8x4 inch. The standard size these days seems to be 8 ½ by 4 ½ inch loaf pans, which work well for this recipe and give you a taller, statelier, Buttermilk Chocolate Bread.

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Recipe

Buttermilk Chocolate Bread

Anna

Buttermilk Chocolate Bread is basically a chocolate loaf cake with an extra moist texture courtesy of buttermilk.

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Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Dessert

Cuisine American

Servings 12 slices

Ingredients

 

• 1 stick butter or margarine, softened** (114 grams)
• 1 cup granulated sugar (you can use a mix of white and brown if you like) 200 grams
• 2 large eggs room temperature
• ½ teaspoon vanilla extract
• 1 ½ cups. all-purpose flour (205 grams or use 205 grams pastry flour)
• ½ cup cocoa powder I used Dutch processed
• ½ tsp. salt
• ½ tsp. baking powder
• ½ tsp. baking soda
• ½ cup mini chocolate chips (nuts optional, I use the chips)
• 1 cup buttermilk, bring to room temperature room temperature

Chocolate Honey Butter (Optional)

• 1 stick salted butter, softened (114 grams)
• 2 tablespoons honey
• 2 Tbsp. chocolate syrup

Instructions

 

• Preheat oven to 350° F. Grease and flour an 8 ½ by 4 ½ or 9x5 inch loaf pan.
• With an electric mixer, beat the butter and sugar until creamy.
• Add eggs, one at a time, beating well after each addition. Add vanilla.
• In a separate bowl, whisk together the flour, cocoa, salt, baking powder and baking soda; Whisk in the chocolate chips. Make sure all the dry ingredients are very evenly mixed.
• Add to creamed mixture alternately with buttermilk. Mix until blended.
• Pour into the pan and bake at 350° F for 55-60 minutes or until a toothpick inserted near center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Chocolate Honey Butter

• In a small mixing bowl, beat butter until fluffy. Add honey and chocolate syrup; mix well. Serve with the bread. Makes 1 loaf.

Notes

For best results, bring all ingredients to room temperature. You can serve this with Chocolate Honey Butter, make a simple chocolate glaze or just drizzle with a mixture of melted chocolate chips & coconut oil.  Also, this an older recipe where margarine is an option.  If using margarine, make sure it's a brand that has at least 90 calories per tablespoon. Also, I've successfully used unsalted butter. I used unsalted and a slightly rounded ½ teaspoon of salt.

Keyword Buttermilk Chocolate Bread

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