Buttermilk Chocolate Bread

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

Course Dessert

Cuisine American

Keyword Buttermilk Chocolate Bread

Prep Time 20

Cook Time 55

Total Time 1 15

Servings slices

Author Anna

Cost 5

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.