Chocolate Buttermilk Bread Recipe
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Chocolate Buttermilk Bread

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

Rating: This weblink has been rated 12 times with an average star rating of 4.1 Read Reviews (12)

Rate/Review | 526 people have saved this

Prep Time:
15 Min
Cook Time:
1 Hr
Ready In:
1 Hr 15 Min

Servings  (Help)

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Original Recipe Yield 1 - 9x5 inch loaf
 

Ingredients

  • 1/2 cup butter
  • 1 cup white sugar
  • 2 eggs
  • 1 cup buttermilk
  • 1 3/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup chopped pecans
  •  
  • 1/2 cup margarine
  • 1/4 cup unsweetened cocoa powder
  • 5 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans
  • 1 (16 ounce) package confectioners' sugar

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 505 | Total Fat: 23.2g | Cholesterol: 57mg

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 view all reviews »

The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 27, 2003 by GINALSCOTT 
Because this is called, "bread", I decided to omit the frosting to lower the calories. This... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 27, 2003 by RACHHESS 
Good, but the frosting was very very messy. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 9, 2006 by Krazyquilts 
I added 1 ts vanilla, used 1 cup of chocolate chips instead of pecans and sugared the pan with... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 13, 2003 by MACKALLEN 
Very good, dense bread. I skipped the pecans and added 1/3 c. chocolate chips. I also left off... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 16, 2009 by Mrs.Mack 
If you're looking for a rich flavored bread/cake, consider adding a bit of molasses and a dash... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 24, 2009 by Jillian Supporting Member (Click to learn more about Supporting Membership)
Wow, chocolate cake for breakfast!!! I guess you can call it "bread" and get away with it. ... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 7, 2006 by FWILLIAMS 
I added cinnamon, vanilla, and mini chocolate chips. I baked it in 5 mini ceramic loaf pans... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 6, 2004 by KEYSOLA 
How can anyone say this isnt a great bread?Moist easy and a chocoholic's dream!I too used... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 27, 2003 by UNDERCOVER101 
Very Good. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 8, 2006 by ceci 
this was DELICIOUS and moist! it was chocolatey without being saccharine. and it was easy! ... MORE

 
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