This recipe is adapted from a recipe in a cookbook that I own. It is Pillsbury Best Muffins and Quick Breads. I really like this cookbook and I have found quite a few good recipes in it. Check to see if your library has this book, you will enjoy it.
My family really enjoys muffins and quick breads for breakfasts and snacks. This recipe is not exactly healthy considering that it has chocolate and chocolate chips in it, but it is so good.
I do think this is much healthier than a store bought muffin, bread, or cake mix would be. It is homemade so it does not contain all the preservatives and stuff that store bought items and mixes contain.
I hope you give this one a try.
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 9×5 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.