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Nutrition Facts
Serving Size 1 (81g) Recipe makes 12 servings
Calories 249
Calories from Fat 100		(40%)
Amount Per Serving		%DV
	Total Fat 11.2g	17%
	Saturated Fat 2.3g	11%
	Monounsaturated Fat 5.4g
	Polyunsaturated Fat 2.9g
	Trans Fat 0.0g
Cholesterol 36mg		12%
Sodium 312mg		13%
Potassium 143mg		4%
Total Carbohydrate 34.7g		11%
	Dietary Fiber 2.0g	8%
	Sugars 18.0g
Protein 5.0g		10%
detailed view... how is this calculated?

Buttermilk Chocolate Bread

Recipe #48365 | 1¼ hours | 10 min prep | add private note

⁽³⁸⁾ RATE IT NOW Print Recipe

By: Sharon123
Dec 11, 2002

Tender slices of chocolaty quick bread will satisfy your cravings!

SERVES 12 , 1 loaf (change servings and units)

Ingredients

1 cup sugar
1/2 cup margarine or butter, softened
2 eggs
1 cup buttermilk
1 3/4 cups all-purpose flour
1/2 cup unsweetened cocoa
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup chopped nuts

Directions

1
Heat oven to 350*.
2
Grease bottom only of 8x4 or 9x5-inch loaf pan.
3
In a large bowl, combine sugar and margarine; blend well.
4
Add eggs; blend well.
5
Stir in buttermilk.
6
Add flour, cocoa, baking powder, baking soda and salt; stir just until dry ingredients are moistened.
7
Stir in nuts.
8
Pour into greased pan.
9
Bake at 350* for 55 to 65 minutes or until toothpick inserted in center comes out clean.
10
Cool 15 minutes; remove from pan.
11
Cool completely.
12
Wrap tightly and store in refrigerator.
13
Yield: 1 loaf (12 slice).

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Featured Reviews for This Recipe

From: Montana Heart Song

On Jul 17, 2009

Beautiful, chocolatey, and moist. used butter flavored crisco, not as much fat. It rose to a beautiful loaf. I used slivered almonds, chopped almost to a mince. Vinegar in 2% milk is my staple buttermilk. I did add a little more baking powder, I wanted it to rise a little more and we are high altitude. Thanks for posting.

1 person found this review helpful

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From: Chef #1282792

On Jul 16, 2009

I am 42 & have been cooking since I was 5 & could stand in a chair to cook, but boy I made a monkey-mess outta this!! The only thng I didn't do was set the kitchen on fire. I didn't have buttermilk so I used powdered milk from the fridge & vinegar & followed the rest of the recipe as written & added 1 tsp vanilla. I used my reg sized loaf pan, but it started over-flowing so I put a tray under to catch the spill. It was a litte dry, but the taste was fine, although I will add choc chips next time for a stronger chocolate flavor. It has more of a cake texture, but mine falls into fine crumbs. One good thing came from it spilling, the batter cooked to a crunchier texture than the loaf & I really liked it better than the bread. I will use the batter to make drop cookies next time. Very versatile, thanks for posting. I also wanted to say that I really appreciate the time everyone takes to review the recipes & how you altered the recipe & how it turned out. I've gotten many great ideas from everyone's input.

2 people found this review helpful

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From: Miss Annie

On Dec 23, 2002

Sharon, this bread is wonderful, tasty and moist. I used pecans in this bread. I really liked the buttermilk, which did make the bread moist. Thanks for posting this wonderful recipe. I will definately use this one again.

5 people found this review helpful

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From: Polly_Waffle_Kid

On Apr 26, 2007

FANTASTIC RECIPE!! After mixing the sugar, butter and eggs together I thought I had done something wrong with the mixing, but then I realised that the problem was that the butter I used was too cold making it curdle a little. But other than that it was fantastic. I followed the recipe to a tee except I added a little more nuts(I used walnuts) and I also added some choc chips. Thankyou for posting this recipe Sharon123!!

4 people found this review helpful

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