Warning! This is a very dangerous recipe and worth every bit of calories! I must place the blame on Lynn at Lynn's Kitchen's Adventures where I found the recipe, so please send all of your extra calories to her and not me!
I made this yesterday and it is sooooo good! Lynn also said she used it for muffins , which I think I will try next. It's sort of a cross between soft brownies and a really good muffin, not at all like bread. Oh and I doubled the recipe and made 2 loaves! Oink! Thank you Lynn--I think!?
Enjoy!
I made this yesterday and it is sooooo good! Lynn also said she used it for muffins , which I think I will try next. It's sort of a cross between soft brownies and a really good muffin, not at all like bread. Oh and I doubled the recipe and made 2 loaves! Oink! Thank you Lynn--I think!?
Enjoy!
Buttermilk Chocolate Bread
1/2 cup butter
1 cup white sugar
2 eggs
1 cup buttermilk
1 3/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips
Preheat the oven to 350 degrees. Grease only the bottom of a 9x5 inch loaf pan.
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 cup chocolate chips. Pour into the prepared pan.
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.
1/2 cup butter
1 cup white sugar
2 eggs
1 cup buttermilk
1 3/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips
Preheat the oven to 350 degrees. Grease only the bottom of a 9x5 inch loaf pan.
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 cup chocolate chips. Pour into the prepared pan.
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.
