Chocolate Buttermilk Bread
Preheat oven to: 350°
Prep time: 20 mins
Cook Time: 40-60 minutes
An Easy Chocolate Bread Recipe
This easy chocolate loaf recipe combines what I love about both bread and brownies. There's also something I find romantic about darker breads (rye, pumpernickel, etc). Preparing it was my first time using or even buying buttermilk-- which I thought was going to be a headache (not sure why) but it was pretty simple. Whenever I hear "buttermilk" I instantly think of Wilbur getting a "buttermilk bath" in Charlotte's Web. I actually thought of him the entire time I was baking this bread and had a secret grin from start to finish. Don't be intimidated if you don't usually bake bread-- you don't need a machine for this. It's as easy as making chocolate cake and just as yummy.
Is buttermilk just milk with butter in it?
Buttermilk is the liquid that's leftover after churning butter. It's a little thicker than regular milk, so don't be alarmed.
- Use some of your leftover buttermilk to make my Classic Banana Bread with Chocolate Chips.
- 1 cup sugar
- 1 stick softened butter, (8 tablespoons)
- 2 eggs
- 1 cup buttermilk
- 1 and 3/4 cups flour
- 1/2 cup unsweetened cocoa
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
Recipe for Buttermilk
Don't have buttermilk on hand? That's okay! You can make your own buttermilk substitution using the following recipe.
How to make buttermilk:
- 1 cup milk
- 1 tablespoon white vinegar or lemon juice
Combine milk and vinegar OR lemon juice and allow to set for five minutes.
- In mixing bowl, cream sugar and softened butter until light and fluffy.
- Add eggs one at a time, and beat well in between.
- Stir in buttermilk.
- Add flour, gradually, mixing well.
- Add remaining ingredients and mix well.
- Pour into greased pan(s) and bake for 40-60 minutes, depending on pan size.
- Slice and enjoy!
Baking with ButtermilkClick thumbnail to view full-size
- I used 3 medium-sized loaf pans and it took about 40 minutes to bake. Bake longer if you're using just one large pan or bake for less time if using mini loaf pans.
- The trick to a soft and smooth cake/bread is about the dry and wet ingredients. If a recipe says to gradually do anything, then do it gradually. Some recipes that use more flour than milk (for example) will have you alternate between gradually adding and stirring the two, beginning and ending with flour.
- Dumping all of an ingredient in at once (like flour) can shock your batter. I took instructions like these as suggestions when I was younger and I'm surprised that I didn't have nearly as many baking "flops" as I should have. These days, I take my time and do it the right way.
- Using medium loaf pans and slicing and storing in Ziploc bags makes it very easy to snack on these throughout the day whether you're home or somewhere else.
This bread is pretty yummy. My husband and I enjoy snacking on it throughout the day and since it's really versatile, it compliments breakfast, lunch or dinner. It tastes great just plain, but I also ate and enjoyed slices spread with butter, cool whip, peanut butter, honey, and strawberry jam. This is also a great alternative to buying chocolate muffins at the bakery or cafe when you're on the go and don't have time to make breakfast. Make this the day before, slice, and store in small Ziploc bags that you can take with you. Save yourself some money and enjoy.
More Bread Recipes from the Kitchen of Heather Says
- Ciabatta Bread Pudding
You can't make a perfect bread pudding without the perfect bread-- and a days-old ciabatta baguette lends itself nicely to this long-loved dessert. This recipe is easy to make, easier to eat and especially easy on your wallet. A how-to with pics.
- Classic Banana Bread with Chocolate Chips
A classic banana bread recipe that I used to make with my mother. The times have changed but this recipe is timeless. Easy to make and easier to make disappear!
- Cinnamon Raisin Bread Pudding Cake
A spin on a traditional favorite. This dessert has a texture similar to a fruitcake and isn't goopy or custard-like. It's a very photogenic treat, but don't let the picture fool you-- this recipe is simple stuff.