Chocolate Buttermilk Bread

Chocolate Buttermilk Bread

18

"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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Ingredients

1 h 15 m servings 500 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 500 kcal
  • 25%
  • Fat:
  • 22.7 g
  • 35%
  • Carbs:
  • 73.2g
  • 24%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 344 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

18
  1. 18 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 bo...

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...

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 tha...

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 bo...

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 ch...

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 so...

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 l...

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.

Not my favorite. It's ok with the frosting, but then it's more of a cake, not really a bread. The bread alone was very bland, so as written it definitely needs the frosting. I love buttermilk-ba...