This is my go to recipe when I have extra buttermilk in the refrigerator. I have been making this recipe for years as a quick and easy bread for breakfast or a snack. This bread comes out moist and the top is cracked, crunchy and glossy (my husbands favorite part) almost like the top of a brownie. Lately I have been replacing some of the fat in the recipe, in this case butter, with flax seed oil. In this particular bread, I replaced 3 tbsp of butter with equal amounts flax seed oil.
Chocolate Buttermilk Bread
Yields 1 loaf (12 slices) 220 calories per slice
1 cup sugar
1/2 cup butter-softened (1 stick)
1 cup buttermilk
1 3/4 all purpose flour
1/2 cup unsweetened cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 cup chopped nuts or chocolate chips (or 1/4 cup of each)
1. Preheat oven to 350 degrees F. Grease a 8 x 4 or 9 x 5-inch loaf pan. I like to line the bottom with parchment paper for easy release.
2. In a bowl of an electric mixer or using a hand held mixer, combine softened butter and sugar; blend well. Add in eggs; beat well. Stir in buttermilk.
3. Add in flour, cocoa, baking powder, baking soda, salt and stir until dry ingredients are just moistened. Stir in chopped nuts and/or chocolate chips. Pour into greased pan.
4. Bake at 350 for 55-65 minutes or until toothpick inserted comes out clean. Cool 15 minutes; remove from pan and cool on wire rack for 1 hour or until completely cool. Wrap tightly and store in refrigerator.