Buttermilk Chocolate Bread
Indulge in the decadent allure of Buttermilk Chocolate Bread, a recipe that combines the tangy richness of buttermilk with the deep, luscious flavor of cocoa for a moist, sliceable treat. This quick bread requires just 15 minutes of prep time and boasts a beautifully tender crumb enhanced by a touch of melted butter and aromatic vanilla. Optional chocolate chips bring bursts of extra sweetness in every bite, while the combination of granulated and brown sugar ensures perfect balance and depth of flavor. Baked to perfection with a simple, no-fuss batter, this versatile bread is ideal for breakfast, dessert, or an afternoon snack. Serve a warm slice with butter or cream cheese, and experience sheer chocolate heaven in under an hour. Perfect for chocoholics and easy baking enthusiasts, this recipe is your new go-to for rich, bakery-quality results at home.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups unsweetened cocoa powder
- 1 cup granulated sugar
- 0.5 cup brown sugar, packed
- 1.5 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoons salt
- 1.25 cups buttermilk
- 2 large eggs
- 0.5 cups unsalted butter, melted and slightly cooled
- 2 teaspoons vanilla extract
- 0.5 cups chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving an overhang for easy removal.
In a large mixing bowl, sift together the all-purpose flour and cocoa powder. Add the granulated sugar, brown sugar, baking powder, baking soda, and salt. Whisk to combine evenly.
In a separate medium bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until smooth.
Create a well in the center of the dry ingredients. Pour the wet ingredients into the well and gently stir with a spatula or wooden spoon until just combined. Be careful not to overmix; the batter should still have some lumps.
If using chocolate chips, fold them gently into the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the bread comes out with a few moist crumbs.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then use the parchment paper overhang to lift the bread out of the pan and transfer it to a wire rack to cool completely.
Once cooled, slice and serve. Enjoy the rich, chocolatey goodness as-is or with a spread of butter or cream cheese!
Nutrition Facts
Calories |
416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.7 g | 21% | |
| Saturated Fat | 9.9 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 357 mg | 16% | |
| Total Carbohydrate | 67.2 g | 24% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 36.9 g | ||
| Protein | 9.1 g | 18% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 80 mg | 6% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 329 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
