Buttermilk Chocolate Bread

This rich cake-like bread and its creamy chocolate honey butter is wonderful served at Christmastime. It makes a great brunch item, but it also goes well on a dinner buffet.


one 9 x 5-inch loaf (16 servings)


1/2 cup butter or margarine, room temperature
1 cup granulated (white) sugar
2 large eggs
1 1/2 cups all-purpose flour
1/2 cup unsweetened baking cocoa
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1/3 cup chopped pecans

Chocolate Honey Butter Ingredients

1/2 cup butter (no substitutes), room temperature
2 tablespoons honey
2 tablespoons chocolate syrup


Preheat oven to 350°F (177°C). Grease two 9 x 5-inch loaf pans with cooking spray.

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, salt, baking powder and baking soda; add to creamed mixture alternately with buttermilk. Fold in pecans. Pour into prepared loaf pans.

Bake for 55 to 60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire cooling rack.

In a small mixing bowl, beat butter until fluffy. Add honey and chocolate syrup; mix well. Serve with the bread.

Estimated Time

Preparation Time: 20 minutes
Bake time: 55 minutes

Nutritional Information

1 serving (1 slice) equals 246 calories, 14 g fat (8 g saturated fat), 58 mg cholesterol, 267 mg sodium, 28 g carbohydrate, 1 g fiber, 3 g protein.

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