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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."
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Ingredients

1 h 15 m servings 500 cals
Original recipe yields 12 servings (1 - 9x5 inch loaf)

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Directions

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  1. Preheat the oven to 350 degrees F (175 degrees F). Grease only the bottom of a 9x5 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. 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.
  3. 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.
  4. 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


Per Serving: 500 calories; 22.7 g fat; 73.2 g carbohydrates; 5.7 g protein; 53 mg cholesterol; 344 mg sodium. Full nutrition

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Reviews

Read all reviews 20
  1. 20 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 bo...

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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...

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 tha...

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 bo...

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 so...

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 ch...

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.

Good, but the frosting was very very messy.

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 l...

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 th...