Chocolate Buttermilk Bread
Serves: 4
Rowena Kautzer
1 January 1970
Based on User reviews:
49
Spice
50
Sweetness
53
Sourness
38
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Butter1 cup
White Sugar2
Eggs1 cup
Buttermilk1.75 cups
All-Purpose Flour1 cup
Unsweetened Cocoa Powder1 tsp
Baking Powder1 tsp
Baking Soda1 tsp
Salt1 cup
Pecan (chopped)1 cup
Margarine5 tbsps
Milk1 tsp
Vanilla ExtractDirections:
1
Preheat the oven to 350 degrees F (175 degrees F)
2
Grease only the bottom of a 9x5 inch loaf pan
3
In a large bowl, cream together the butter and sugar until light and fluffy
4
Beat in the eggs one at a time, then stir in the buttermilk
5
Combine the flour, 1/2 cup cocoa, baking powder, baking soda and salt; stir into the buttermilk mixture until moistened
6
Mix in 1/3 cup pecans
7
Pour into the prepared pan
8
Bake for 55 to 65 minutes in the preheated oven, until a wooden pick inserted near the center comes out clean
9
Cool in the pan for 15 minutes before removing to a wire rack to cool completely
10
Combine the margarine, 1/4 cup cocoa, and milk in a saucepan over medium heat
11
Cook, stirring, until melted and smooth
12
Remove from heat, and mix in the vanilla and confectioners' sugar
13
Stir in the remaining 1/2 cup pecans
14
Spread on top of the cooled loaf