Recipe by Mindy
"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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1 3/4 cups
unsweetened cocoa powder
unsweetened cocoa powder
1 (16 ounce) package
Wow, chocolate cake for breakfast!!! I guess you can call it "bread" and get away with it. This was very moist due to the buttermilk and was so delicious. I used 1 & 1/2 c. flour, 1/2 c. white sugar & 1/2 c. brown sugar and added 1 tsp. of vanilla. This is a versatile recipe because when it comes to that extra 1/3 c. you can add any type of chopped nuts (pecans, walnuts, almonds) or you could use chocolate chips, peanut butter chips, etc... It all depends on your taste. I added 1/3 c. of chopped almonds and did a choclate glaze. I hate to say it, but I took a look at the frosting and it did look like it would be a bit much, so I didn't want to ruin this bread/cake. This is definitely a sweet treat!
Because this is called, "bread", I decided to omit the frosting to lower the calories. This should be called cake, because it needs the frosting. I feel like I could have done better with a box mix and with less work.
I added 1 ts vanilla, used 1 cup of chocolate chips instead of pecans and sugared the pan with sugar in the raw and put some on the top of the batter as well. I DID NOT use frosting; I think that it doesn't need it and adding the chocolate chips and sprinkling sugar on the top before baking adds the necessary sweetness. Overall, a great bread, good for breakfast (if like sweets that early) or a good dessert/snack bread. Quick, easy, yummy. Definately a keeper.
If you're looking for a rich flavored bread/cake, consider adding a bit of molasses and a dash of cinnamon. If you're looking for a chocolatey bread/cake, you'll need to replace the nuts with chocolate chips (I used regular-size semi-sweet chips) and consider adding a teaspoon of vanilla. Don't add cinnamon if you're looking for chocolate, since it distracts from what little chocolate flavor there is. This "bread" (more like a dense cake) isn't what you need if you're looking for a chocolate fix, but it is delicious. I went with my suggested chocolate suggestions above (chips and vanilla) and ate it without the frosting. Chocolatey enough to enjoy, but not a chocoholic's dream. Without the chips it wouldn't have really tasted much like chocolate...just a very rich, dark-flavored bread (they help bring out the mild chocolate flavor in the bread).
Good, but the frosting was very very messy.
This bread is delicious and is almost the same recipe as Buttermilk Chocolate Bread on this site except this recipe has 1/4 c. more flour and a different spread. This bread is not sticky like some quick breads ... sorta brownie like in flavor but with an almost cake-like texture. I used chocolate chips pulsed through the food processor instead of nuts and did add a tsp. of chocolate extract. After it cooled completely I wrapped it well and put it in the fridge. It was better the next day. I did not make the spread but will next time (I used another spread recipe). This recipe is a keeper and presents itself well.
I was disappointed by both the flavor and texture. If you want a real bread instead of a cake, you would add fewer liquids (ie, milk) into the recipe. This bread took forever to bake too - I left it in the oven for 90 minutes! Also, this recipe did not have an intense chocolate flavor; it was like biting into a light chocolate mousse and expecting it to be full of chocolate.
Very good, dense bread. I skipped the pecans and added 1/3 c. chocolate chips. I also left off the frosting; it's sweet enough as is I think.
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Buttermilk Bread
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 204
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