A moist and tangy dessert bread made with buttermilk and pecans. When cool, it is frosted with a buttery chocolate pecan icing.

Mindy
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees F). Grease only the bottom of a 9x5 inch loaf pan.

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  • 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

499.7 calories; protein 5.7g 12% DV; carbohydrates 73.2g 24% DV; fat 22.7g 35% DV; cholesterol 52.7mg 18% DV; sodium 344mg 14% DV. Full Nutrition

Reviews (22)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/25/2009
Wow chocolate cake for breakfast!!! I guess you can call it "bread" and get away with it. This was very moist due to the buttermilk and was so delicious. I used 1 & 1/2 c. flour 1/2 c. white sugar & 1/2 c. brown sugar and added 1 tsp. of vanilla. This is a versatile recipe because when it comes to that extra 1/3 c. you can add any type of chopped nuts (pecans walnuts almonds) or you could use chocolate chips peanut butter chips etc... It all depends on your taste. I added 1/3 c. of chopped almonds and did a choclate glaze. I hate to say it but I took a look at the frosting and it did look like it would be a bit much so I didn't want to ruin this bread/cake. This is definitely a sweet treat! Read More
(12)

Most helpful critical review

Rating: 2 stars
02/27/2003
Because this is called "bread" I decided to omit the frosting to lower the calories. This should be called cake because it needs the frosting. I feel like I could have done better with a box mix and with less work. Read More
(8)
22 Ratings
  • 5 star values: 13
  • 4 star values: 4
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
04/24/2009
Wow chocolate cake for breakfast!!! I guess you can call it "bread" and get away with it. This was very moist due to the buttermilk and was so delicious. I used 1 & 1/2 c. flour 1/2 c. white sugar & 1/2 c. brown sugar and added 1 tsp. of vanilla. This is a versatile recipe because when it comes to that extra 1/3 c. you can add any type of chopped nuts (pecans walnuts almonds) or you could use chocolate chips peanut butter chips etc... It all depends on your taste. I added 1/3 c. of chopped almonds and did a choclate glaze. I hate to say it but I took a look at the frosting and it did look like it would be a bit much so I didn't want to ruin this bread/cake. This is definitely a sweet treat! Read More
(12)
Rating: 4 stars
12/09/2006
I added 1 ts vanilla used 1 cup of chocolate chips instead of pecans and sugared the pan with sugar in the raw and put some on the top of the batter as well. I DID NOT use frosting; I think that it doesn't need it and adding the chocolate chips and sprinkling sugar on the top before baking adds the necessary sweetness. Overall a great bread good for breakfast (if like sweets that early) or a good dessert/snack bread. Quick easy yummy. Definately a keeper. Read More
(11)
Rating: 2 stars
02/27/2003
Because this is called "bread" I decided to omit the frosting to lower the calories. This should be called cake because it needs the frosting. I feel like I could have done better with a box mix and with less work. Read More
(8)
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Rating: 5 stars
05/13/2011
This bread is delicious and is almost the same recipe as Buttermilk Chocolate Bread on this site except this recipe has 1/4 c. more flour and a different spread. This bread is not sticky like some quick breads... sorta brownie like in flavor but with an almost cake-like texture. I used chocolate chips pulsed through the food processor instead of nuts and did add a tsp. of chocolate extract. After it cooled completely I wrapped it well and put it in the fridge. It was better the next day. I did not make the spread but will next time (I used another spread recipe). This recipe is a keeper and presents itself well. Read More
(7)
Rating: 4 stars
09/16/2009
If you're looking for a rich flavored bread/cake consider adding a bit of molasses and a dash of cinnamon. If you're looking for a chocolatey bread/cake you'll need to replace the nuts with chocolate chips (I used regular-size semi-sweet chips) and consider adding a teaspoon of vanilla. Don't add cinnamon if you're looking for chocolate since it distracts from what little chocolate flavor there is. This "bread" (more like a dense cake) isn't what you need if you're looking for a chocolate fix but it is delicious. I went with my suggested chocolate suggestions above (chips and vanilla) and ate it without the frosting. Chocolatey enough to enjoy but not a chocoholic's dream. Without the chips it wouldn't have really tasted much like chocolate...just a very rich dark-flavored bread (they help bring out the mild chocolate flavor in the bread). Read More
(7)
Rating: 3 stars
02/27/2003
Good but the frosting was very very messy. Read More
(6)
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Rating: 4 stars
10/13/2003
Very good dense bread. I skipped the pecans and added 1/3 c. chocolate chips. I also left off the frosting; it's sweet enough as is I think. Read More
(6)
Rating: 3 stars
05/10/2010
I was disappointed by both the flavor and texture. If you want a real bread instead of a cake you would add fewer liquids (ie milk) into the recipe. This bread took forever to bake too - I left it in the oven for 90 minutes! Also this recipe did not have an intense chocolate flavor; it was like biting into a light chocolate mousse and expecting it to be full of chocolate. Read More
(4)
Rating: 5 stars
01/01/2015
Excellent! I didn't have buttermilk so I soured some sweet milk with vinegar - worked great. I also added a touch of instant coffee granules some vanilla and chocolate chips. I did not make the topping. Easy and delicious recipe that I'll do again and again. Thanks for the recipe Mindy! Read More
(3)