Buttermilk Chocolate Bread Yield: 1 (12-slice) loaf Prep time: 15 mins. Cook time: 55-65 Ready in 2hrs. +35 mins.
1 cup white sugar 1/2 cup cocoa powder
1/2 cup butter (1 stick) 1/2 t. baking powder
2 eggs 1/2 t. baking soda
1 cup buttermilk* 1/2 t. salt
1 3/4 cups all-purpose flour 1/3 cup salt
1. Preheat oven @ 350 F. Grease bottom only 8×4 or 9×5-inch loaf pan. In a mixing bowl, combine butter & sugar; blend well. Add eggs one after each other until well blended. Stir in buttermilk. NOTE: @ this point the batter will look curdle it’s okay.
2. Add flour, cocoa, baking powder, baking soda, & salt; stir just until dry ingredients are moistened. Stir in nuts. Pour into greased pan.
3. Bake @ 350F for 55-65 mins or until toothpick or cake tester comes out clean. Cool 15 minutes; remove from pan. Cool 1 hour or until completely cooled. Wrap tightly & store in the refrigerator.
Tip: * To substitute for buttermilk, use 1 T. vinegar or lemon juice plus milk to make 1 cup.
Extra step (optional) Sprinkle chocolate chips on top of loaf before baking. I melted white chocolate chips and drizzle it across the top.