Chocolate Buttermilk Bread Recipe

Chocolate Buttermilk Bread Recipe

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!

Preparation: 15 minutes
Cooking: 55 minutes
Cool Time: 15 minutes
Total: 1 hour 25 minutes



  • ½cupbutter
  • 1cupwhite sugar
  • 2eggs
  • 1cupbuttermilk
  • cupsall-purpose flour
  • ½cupunsweetened cocoa powder,plus an additional ¼ cup
  • ½tspbaking powder
  • ½tspbaking soda
  • ½tspsalt
  • cuppecans,chopped, plus an additional ½ cup
  • ½cupmargarine
  • 5tbspmilk
  • 1tspvanilla extract
  • 16ozconfectioners’ sugar,(1 package)


  1. Preheat the oven to 350 degrees F. Grease only the bottom of a 9×5-inch loaf pan.

  2. 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.

  3. Combine the flour, ½ cup of cocoa, baking powder, baking soda, and salt, then stir into the buttermilk mixture until moistened.

  4. Mix in ⅓ cup of pecans. Pour into the prepared pan.

  5. Bake for 55 to 65 minutes in the preheated oven until a wooden pick inserted near the center comes out clean.

  6. Cool in the pan for 15 minutes before removing to a wire rack to cool completely.

  7. Combine the margarine, ¼ cup of cocoa, and milk in a saucepan over medium heat. Cook, stirring, until melted and smooth.

  8. Remove from the heat, and mix in the vanilla and confectioners’ sugar. Stir in the remaining ½ cup of pecans.

  9. 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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