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
- 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
- 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.