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+ servings
Chocolate Bread

Buttermilk Chocolate Bread

Buttermilk Chocolate Bread is basically a chocolate loaf cake with an extra moist texture courtesy of buttermilk.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 12
Author Cookie Madness


  • 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.


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.