Buttermilk Chocolate Bread

I finally bought buttermilk at the food store.  I always wait until it goes on sale because I never use it up before it expires.  So I am going to make a conscious effort to bake multiple desserts with buttermilk in them.  It's a hard job but somebody's got to do it :)

Here is the first installment in the buttermilk project: buttermilk chocolate bread.  It's sweet, buttery flavor is offset perfectly by the tangy buttermilk and bitter baking cocoa.  With or without nuts, you can't go wrong with this loaf at your next holiday buffet.     


Buttermilk Chocolate Bread
Source: Taste of Home

• 1/2 cup butter, softened
• 1 cup sugar
• 2 eggs
• 1-1/2 cups all-purpose flour
• 1/2 cup baking cocoa
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup buttermilk
• 1/3 cup chopped pecans
• In a large bowl, cream butter and sugar until light and fluffy. 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 just until moistened. Fold in pecans.
• Pour into a greased 9-in. x 5-in. loaf pan. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.