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Ingredients
| salted butter: 1/2 cup |
| granulated sugar: 1 cup |
| eggs: 2 |
| buttermilk: 1 cup |
| all-purpose flour (unsifted): 1 3/4 cups |
| unsweetened cocoa powder (sifted): 1/2 cup |
| baking powder: 1/2 tsp |
| baking soda: 1/2 tsp |
| salt: 1/2 tsp |
| pecans (chopped): 1/3 cup |
| margarine (oleo): 1/2 cup |
| unsweetened cocoa powder (sifted): 1/4 cup |
| 2% milk: 5 Tbl |
| vanilla extract: 1 tsp |
| pecans (chopped): 1/2 cup |
| powdered sugar: 1 16oz package |
Chocolate Buttermilk Bread
Credit: AllRecipes
User rating:
"A moist and tangy dessert bread made with buttermilk and pecans. When cool, it is frosted with a buttery chocolate pecan icing."
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Prep Time
15 min -
Cook Time
60 min -
Servings
12 serving(s)
Tags
Directions
- Preheat the oven to 350 degrees F (175 degrees F). Grease only the bottom of a 9x5 inch loaf pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the buttermilk. Combine the flour, 1/2 cup cocoa, baking powder, baking soda and salt; stir into the buttermilk mixture until moistened. Mix in 1/3 cup pecans. Pour into the prepared pan.
- Bake for 55 to 65 minutes in the preheated oven, until a wooden pick inserted near the center comes out clean. Cool in the pan for 15 minutes before removing to a wire rack to cool completely.
- Combine the margarine, 1/4 cup cocoa, and milk in a saucepan over medium heat. Cook, stirring, until melted and smooth. Remove from heat, and mix in the vanilla and confectioners' sugar. Stir in the remaining 1/2 cup pecans. Spread on top of the cooled loaf.