Name: Buttermilk Chocolate Bread
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Ingredients: 1 stick salted butter or margarine (114 grams, softened); 1 cup granulated sugar (200 gram); 2 eggs (room temperature); 1 1/2 cups. all-purpose flour (205 grams or use 205 grams pastry flour); 1/2 cup cocoa powder (I used Dutch processed); 1/2 tsp. salt; 1/2 tsp. baking powder; 1/2 tsp. baking soda; 1 cup buttermilk (room temperature); 1/3 C. chopped nuts (optional or mini chocolate chips); 1 stick salted butter (softened (114 grams)); 2 tablespoons honey; 2 Tbsp. chocolate syrup

Buttermilk Chocolate Bread is one of many recipes from the Clabber Girl Baking Powder recipe collection.

They call it a bread, and in some ways it is like a quick bread since it’s baked in a loaf and a bit stiffer than cake. However, it’s got enough sugar and chocolate to double as chocolate cake. Serve with berries and whipped cream and it’s a very satisfying dessert.

Buttermilk Chocolate Bread

Cookie Madness

Buttermilk Chocolate Bread is basically a chocolate loaf cake with an extra moist texture courtesy of buttermilk.

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Prep Time 20 mins

Cook Time 55 mins

Total Time 1 hr 15 mins

Course Dessert

Cuisine American

Servings

Ingredients

1 stick salted butter or margarine 114 grams, softened
1 cup granulated sugar 200 gram
2 eggs room temperature
1 1/2 cups. all-purpose flour 205 grams or use 205 grams pastry flour
1/2 cup cocoa powder I used Dutch processed
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1 cup buttermilk room temperature
1/3 C. chopped nuts optional or mini chocolate chips

Chocolate Honey Butter

1 stick salted butter softened (114 grams)
2 tablespoons honey
2 Tbsp. chocolate syrup

Instructions

Preheat oven to 350° F. Grease and flour an 8 1/2 by 4 1/2 or 9x5 inch loaf pan.
With an electric mixer, beat the butter and sugar until creamy.
Add eggs, one at a time, beating well after each addition.
In a separate bowl, whisk together the flour, cocoa, salt, baking powder and baking soda; add to creamed mixture alternately with buttermilk. Fold in the nuts (if using) and or chocolate chips.
Pour into the pan and bake at 350° F for 55-60 minutes or until a toothpick inserted near center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
In a small mixing bowl, beat butter until fluffy. Add honey and chocolate syrup; mix well. Serve with the bread. Makes 1 loaf.

Notes

For best results, bring all ingredients to room temperature. You can serve this with Chocolate Honey Butter, make a simple chocolate glaze or just drizzle with a mixture of melted chocolate chips & coconut oil.

Tried this recipe?Let us know how it was!

Comments

Michelle W. in Calif.

March 25, 2008 at 4:17 pm

A friend sent me the Clabber Girl choc. chip cookie recipe during my whole Levain experimentation, and I don’t know if it was just my baking—-but they were terrible! (it’s the recipe on their website) Even my daughter, when I gave her one, took one bite, handed it back and said “No thank you…” !!! Maybe I should have made them in a pan cookie rather than drop….I don’t know. Just a word of caution!!!
Anna

March 25, 2008 at 1:27 pm

No way! 😉
Joe

March 25, 2008 at 1:24 pm

They make both products 🙂
Anna

March 25, 2008 at 12:55 pm

Stacie, I agree. Oh, and we love “Eclair Cake” too. It’s so unexpectedly delicious.

Sue, thanks again for sending me the Williams Sonoma recipe. I’ll give it a try as well.

Amy, I’m glad to hear that because all I had on hand was (shhhhhhhhhhh) Rumford. Don’t tell Clabbergirl!!!!!
Amy

March 25, 2008 at 10:34 am

Interesting that some of the recipes use Clabber Girl, some use Rumford.
Sue

March 25, 2008 at 9:17 am

I’ve made the Congo Bar recipe from one of the Williams Sonoma recipe books and they are always a hit. I’ll bet you’re going to like these!
stacie

March 25, 2008 at 8:50 am

Thanks for the new website! Can’t get enough of them!