Chocolate Buttermilk Bread

A moist and tangy dessert bread made with buttermilk and pecans. When cool, it is frosted with a buttery chocolate pecan icing.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 500 Calories

Ingredients

• 2 eggs
• 1 teaspoon vanilla extract
• 1 ¾ cups all-purpose flour
• ½ teaspoon salt
• 1 cup white sugar
• ½ cup butter
• ½ cup chopped pecans
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ cup unsweetened cocoa powder
• ¼ cup unsweetened cocoa powder
• 1 cup buttermilk
• 5 tablespoons milk
• ½ cup margarine
• ⅓ cup chopped pecans
• 1 (16 ounce) package confectioners' sugar

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees F). Grease only the bottom of a 9x5 inch loaf pan.

Step 2

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 1/3 cup pecans. Pour into the prepared pan.

Step 3

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.

Step 4

Combine the margarine, 1/4 cup cocoa, and milk in a saucepan over medium heat. Cook, stirring, until melted and smooth. Remove from heat, and mix in the vanilla and confectioners' sugar. Stir in the remaining 1/2 cup pecans. Spread on top of the cooled loaf.