Buttermilk Chocolate Bread |
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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 16 |
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I serve this rich cake-like bread and its creamy chocolate honey butter often at Christmastime. It makes a great brunch item, but it also goes well on a dinner buffet. This recipe won me a Best in Category award in a local cooking contest. -Patrice Bruwer-Miller, Wyoming, Michigan Ingredients:
1/2 cup butter, softened |
1 cup sugar |
2 eggs |
1-1/2 cups king arthur unbleached all-purpose flour |
1/2 cup baking cocoa |
1/2 teaspoon salt |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
1 cup buttermilk |
1/3 cup chopped pecans |
chocolate honey butter: |
1/2 cup butter, softened |
2 tablespoons honey |
2 tablespoons chocolate syrup |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, salt, baking powder and baking soda; add to creamed mixture alternately with buttermilk just until moistened. Fold in pecans.
2. Pour into a greased 9-in. x 5-in. loaf pans. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
3. In a small bowl, beat butter until fluffy. Beat in the honey and chocolate syrup. Serve with bread. Yield: 1 loaf (16 slices, 1/2 cup butter).
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