Chocolate Buttermilk Bread

Chocolate Buttermilk Bread

17 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
Recipe by  Mindy

“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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Adjust Servings

Original recipe yields 1 - 9x5 inch loaf



  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.

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Reviews (17)

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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 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!



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.



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.

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Amount Per Serving (12 total)

  • Calories
  • 500 cal
  • 25%
  • Fat
  • 22.7 g
  • 35%
  • Carbs
  • 73.2 g
  • 24%
  • Protein
  • 5.7 g
  • 11%
  • Cholesterol
  • 57 mg
  • 19%
  • Sodium
  • 344 mg
  • 14%

Based on a 2,000 calorie diet



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Chocolate Banana Bread


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Buttermilk Chocolate Cake with Fudge Icing