BUTTERMILK CHOCOLATE BREAD
I serve this rich cake-like bread and its creamy chocolate honey butter often at Christmastime. It makes a great brunch item, but it also goes well on a dinner buffet. This recipe won me a "Best in Category" award in a local cooking contest. -Patrice Bruwer-Miller, Wyoming, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 1 loaf (16 slices, 1/2 cup butter).
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, salt, baking powder and baking soda; add to creamed mixture alternately with buttermilk just until moistened. Fold in pecans., Pour into a greased 9x5-in. loaf pans. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. , In a small bowl, beat butter until fluffy. Beat in the honey and chocolate syrup. Serve with bread.
Nutrition Facts : Calories 246 calories, Fat 14g fat (8g saturated fat), Cholesterol 58mg cholesterol, Sodium 267mg sodium, Carbohydrate 28g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE BUTTERMILK BREAD
A moist and tangy dessert bread made with buttermilk and pecans. When cool, it is frosted with a buttery chocolate pecan icing.
Provided by Mindy
Categories Bread Quick Bread Recipes
Time 1h15m
Yield 12
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 499.7 calories, Carbohydrate 73.2 g, Cholesterol 52.7 mg, Fat 22.7 g, Fiber 3 g, Protein 5.7 g, SaturatedFat 7.5 g, Sodium 344 mg, Sugar 55.1 g
BUTTERMILK CHOCOLATE BREAD
Make and share this Buttermilk Chocolate Bread recipe from Food.com.
Provided by Sharon123
Categories Breads
Time 1h5m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350*.
- Grease bottom only of 8x4 or 9x5-inch loaf pan.
- In a large bowl, combine sugar and margarine; blend well.
- Add eggs; blend well.
- Stir in buttermilk.
- Add flour, cocoa, baking powder, baking soda and salt; stir just until dry ingredients are moistened.
- Stir in nuts.
- Pour into greased pan.
- Bake at 350* for 55 to 65 minutes or until toothpick inserted in center comes out clean.
- Cool 15 minutes; remove from pan.
- Cool completely.
- Wrap tightly and store in refrigerator.
- Yield: 1 loaf (12 slice).
Nutrition Facts : Calories 249.4, Fat 11.2, SaturatedFat 2.5, Cholesterol 31.8, Sodium 313.1, Carbohydrate 34.8, Fiber 2, Sugar 17.9, Protein 5
FAVORITE BUTTERMILK BREAD
"Crusty on the outside and tender on the inside, this bread is my family's all-time favorite," reports Michele Surgeon of Medford, Oregon. "Honey helps the crust bake up golden brown, wheat germ adds extra nutrition and the wonderful flavor will likely make it your family's standard for homemade bread, too."
Provided by Taste of Home
Time 1h5m
Yield 3 loaves (12 slices each).
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in warm water. Add buttermilk, butter, honey, salt, baking soda, wheat germ and 4 cups flour. Beat until smooth. Gradually stir in enough remaining flour to make a soft dough. , Turn onto a heavily floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a floured surface; divide into thirds. Divide each portion into thirds; shape each into a 12-in. rope. Braid three ropes; pinch ends to seal and tuck under. Place in a greased 9x5-in. loaf pan. Repeat with remaining dough. Cover and let rise until doubled, about 45 minutes. , Preheat oven to 350°. Bake 40-45 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 183 calories, Fat 4g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 275mg sodium, Carbohydrate 31g carbohydrate, Fiber 1g fiber), Protein 5g protein.
BUTTERMILK CHOCOLATE SWIRL BREAD
This is good with coffee or a big glass of milk. It is from a Woman's Day feature of lighter coffee cakes although I don't think of this as a coffee cake. Be careful not to overbake or it will be dry.
Provided by CookingONTheSide
Categories Quick Breads
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees F; coat an 8 1/2 x 4 1/2-inch loaf pan with nonstick spray and flour lightly.
- Mix flour, sugar, baking powder, baking soda and salt in a large bowl.
- Whisk buttermilk, eggs, egg white, oil and extracts in medium bowl; stir into flour mixture just until blended.
- Melt chocolate in microwave on high about 1 minute, stirring every 15 seconds; stir in 1 1/3 cups batter.
- Working quickly (chocolate batter will become firm and hard to swirl if you let it stand too long), pour some of the white batter over bottom of pan, then dollop with chocolate batter.
- Fill pan by alternating dollops of white and chocolate batter.
- Pull knife through batter to swirl.
- Bake 1 hour or until pick inserted in center comes out clean.
- Cool in pan on wire rack for 10 minutes.
- Remove from pan; put cake right side up on rack to cool.
- Dust with confectioners' sugar.
Nutrition Facts : Calories 202.5, Fat 5.7, SaturatedFat 0.7, Cholesterol 35.9, Sodium 264.8, Carbohydrate 33.6, Fiber 0.6, Sugar 17.6, Protein 4
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