Chocolate Walnut Butter Bread
Indulge in the decadent flavors of Chocolate Walnut Butter Bread, a moist and rich treat that's perfect for breakfast, snack time, or dessert. This quick bread combines the deep cocoa richness of unsweetened cocoa powder with the nutty crunch of chopped walnuts and gooey bursts of semi-sweet chocolate chips. Buttermilk adds a subtle tang and ensures an ultra-tender crumb, while a topping of reserved nuts and chocolate chips creates an irresistible finish. With just 20 minutes of prep and a heavenly aroma that fills your kitchen as it bakes, this recipe is as easy as it is satisfying. Perfect for chocolate lovers, this loaf is a must-have addition to your baking repertoire!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1/3 cup Unsweetened cocoa powder
- 3/4 cup Granulated sugar
- 1/4 cup Brown sugar
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1/4 teaspoon Salt
- 2 large Eggs
- 1/2 cup Unsalted butter, melted
- 1 teaspoon Vanilla extract
- 3/4 cup Buttermilk
- 1 cup Semi-sweet chocolate chips
- 3/4 cup Walnuts, chopped
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan with butter or non-stick spray. Optionally, line the pan with parchment paper for easy removal.
In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt until well-combined.
In a separate medium-sized bowl, whisk together the eggs, melted butter, vanilla extract, and buttermilk until smooth.
Gradually pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Avoid overmixing; the batter should be slightly lumpy.
Fold in the chocolate chips and chopped walnuts, reserving a small handful of each for topping, if desired.
Pour the batter into the prepared loaf pan, spreading it evenly. Sprinkle the reserved chocolate chips and walnuts on top for a decorative touch.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs.
Allow the bread to cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely before slicing.
Serve slices warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition Facts
Calories |
482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.0 g | 37% | |
| Saturated Fat | 13.5 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 330 mg | 14% | |
| Total Carbohydrate | 54.4 g | 20% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 20.6 g | ||
| Protein | 10.9 g | 22% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 67 mg | 5% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 264 mg | 6% | |
*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.
