How To Make Chocolate Buttermilk Bread
This moist Chocolate Buttermilk Bread is a soft, dark, and slightly tangy treat, that’s frosted with a delicious chocolate pecan icing, for a sweeter treat!
- 1cupwhite sugar
- 1¾cupsall-purpose flour
- ½cupunsweetened cocoa powder,plus an additional ¼ cup
- ½tspbaking powder
- ½tspbaking soda
- ⅓cuppecans,chopped, plus an additional ½ cup
- 1tspvanilla extract
- 16ozconfectioners’ sugar,(1 package)
Preheat the oven to 350 degrees F. Grease only the bottom of a 9×5-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, ½ cup of cocoa, baking powder, baking soda, and salt, then stir into the buttermilk mixture until moistened.
Mix in ⅓ cup of 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, ¼ cup of cocoa, and milk in a saucepan over medium heat. Cook, stirring, until melted and smooth.
Remove from the heat, and mix in the vanilla and confectioners’ sugar. Stir in the remaining ½ cup of pecans.
Spread on top of the cooled loaf, serve, and enjoy!
- Calories: 463.14kcal
- Fat: 18.92g
- Saturated Fat: 7.22g
- Trans Fat: 1.70g
- Monounsaturated Fat: 7.28g
- Polyunsaturated Fat: 3.40g
- Carbohydrates: 72.23g
- Fiber: 2.08g
- Sugar: 55.20g
- Protein: 4.71g
- Cholesterol: 48.44mg
- Sodium: 280.27mg
- Calcium: 61.31mg
- Potassium: 139.95mg
- Iron: 1.62mg
- Vitamin A: 81.98µg
- Vitamin C: 0.23mg
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