Wholesome Wednesday: Buttermilk Chocolate Bread Recipe

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I have to start this post by saying I am not a fan of anything Taste of Home.  I typically don’t like the magazines or the cookbooks because the recipes aren’t very good.  If you’re a big fan of Taste of Home, I’m sorry if I’ve offended you.  That said, I look at an ungodly amount of cookbooks.  We’re talking stacks and stacks.  I also have bookcases full of cookbooks.

This recipe comes from the new Taste of Home Best Loved Recipes cookbook.  It’s a massive tome, think dictionary size, arranged alphabetically by category.  I thumbed through the entire book and found just a few recipes that looked promising.

I love buttermilk breads.  They turn out moist and taste wonderful.  They also don’t require fooling around with yeast.  I was hoping this bread would be more of a sandwich bread, but it was like a chocolate loaf cake.  That’s not at all a bad thing, just not what I was looking for.  This recipe was a huge hit though.  The entire loaf was gone before the very next day!  Now that’s a ringing endorsement!

If you need a quick chocolate dessert, definitely try this bread.  You’ll get rave reviews!

Buttermilk Chocolate Bread

1/2 cup butter, softened
1 cup sugar
2 eggs
1 1/2 cups flour
1/2 cup baking cocoa
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk

In a large bowl, cream butter and sugar until light and fluffy.  Add eggs, one at a time; beating well after each.  Combine flour, cocoa, salt, baking powder, baking soda; add to creamed mixture alternately with the buttermilk.

Pour into a greased 9 x 5 inch loaf pan.  Bake at 350 degrees for 55-60 minutes or until toothpick comes out clean.  Cool 10 minutes in the pan before removing.  Continue to cool on wire rack.

Susie Savors: The best evidence I have that this bread is delicious, is that it did not make it to the second day.  Warm out of the oven, this bread functioned as hot slices of chocolate.  The bread speaks for itself.

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