This Buttermilk Chocolate Bread is a decadent yet comforting treat that combines the richness of chocolate with the tangy softness of buttermilk. The result is a moist, tender loaf that is perfect for breakfast, a snack, or even as a dessert. The buttermilk helps to keep the bread soft and adds a subtle tang that balances the sweetness of the cocoa and sugar. With a light crumb, deep chocolate flavor, and just the right amount of sweetness, this bread is perfect for chocolate lovers who crave a baked good that’s both indulgent and homey. It’s easy to make, requires minimal ingredients, and is sure to fill your kitchen with the irresistible scent of baking chocolate.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk (room temperature)
- 1/2 cup semisweet chocolate chips or chunks (optional, for extra chocolatey goodness)
- Powdered sugar (optional, for dusting)
Instructions:
- Preheat the Oven and Prepare the Pan:
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper, allowing some overhang for easy removal of the bread once baked. - Combine Dry Ingredients:
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside. - Cream the Butter and Sugar:
In a large bowl, beat the softened butter and granulated sugar together using an electric mixer or a whisk, until the mixture is light and fluffy. This should take about 3-4 minutes. - Add Eggs and Vanilla:
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then, stir in the vanilla extract. - Alternate Adding Dry Ingredients and Buttermilk:
Add the dry ingredients to the butter mixture in two parts, alternating with the buttermilk. Start with a third of the dry ingredients, then add half of the buttermilk. Repeat this process, ending with the dry ingredients. Mix until just combined—be careful not to overmix, as this can result in a denser loaf. - Fold in Chocolate Chips (Optional):
If you’re using chocolate chips or chunks, fold them gently into the batter with a spatula. This step is optional, but it adds extra bursts of chocolate throughout the bread. - Bake the Bread:
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean (or with a few moist crumbs, but no wet batter). If the top begins to brown too quickly, you can tent the loaf with aluminum foil during the last 10-15 minutes of baking. - Cool and Serve:
Once baked, remove the loaf from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely. Once cooled, dust with powdered sugar, if desired, for a simple decorative touch.
