Reviewed: Aug. 26, 2012

This is a very good dense chocolate bread. Makes a nice breakfast bread with coffee. I did not add the frosting. It did not need it.

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Reviewer:

Susie

Cooking Level: Expert

Reviewed: May 13, 2011

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.

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Reviewer:

Linda (LMT)

Cooking Level: Intermediate

Living In: Lawrenceville, New Jersey, USA

Reviewed: May 8, 2010

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.

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Reviewer:

daidai

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

Living In: Los Angeles, California, USA

Reviewed: Sep. 16, 2009

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).

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Reviewer:

Mrs.Mack

Cooking Level: Intermediate

Reviewed: Apr. 24, 2009

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!

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Reviewer:

Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Dec. 9, 2006

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.

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Reviewer:

Krazyquilts

Cooking Level: Expert

Home Town: Lakewood, New York, USA

Living In: Cleveland, Ohio, USA

Reviewed: Dec. 8, 2006

this was DELICIOUS and moist! it was chocolatey without being saccharine. and it was easy! my non-baker friend made this and it turned out perfectly!

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Reviewer:

ceci

Cooking Level: Intermediate

Reviewed: Dec. 7, 2006

I added cinnamon, vanilla, and mini chocolate chips. I baked it in 5 mini ceramic loaf pans to give as gifts. The bread came out very moist and delicious! I left off the icing but decorated the loaves with a drizzle of icing made with powdered sugar and milk. Thank you for a great recipe!

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Reviewer:

FWILLIAMS

Reviewed: Feb. 17, 2006

I was looking for a chocolate breakfast bread and this is very good as such. Used 3/4c whole wheat flour and used half white and half brown sugar. Sliced, heated and buttered this is a chocoholics dream breakfast. If I were to use this as a dessert bread for a brownie sundae or choc/strawberry shortcake, I would add 1 tsp of vanilla.

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Reviewer:

TTN

Reviewed: Jun. 9, 2005

Based on the other reviews, I did not make the frosting but did add 1/3 c. chocolate chips. This was good but not great. It needs something. I think that next time I will increase the chocolate chips and use the minis. Also, perhaps 1 t. of cinnamon would perk it up.

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