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Chocolate Buttermilk Quick Bread Recipe

Chocolate Buttermilk Quick Bread Recipe
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★★★★★

4.8 from 20 reviews

This Chocolate Buttermilk Quick Bread is a rich, moist treat combining the deep flavors of cocoa with the tangy smoothness of buttermilk. With a tender crumb and a luscious chocolate glaze topping, it’s perfect for a comforting dessert or a decadent snack.

Ingredients

Scale

For the Bread:

  • 1/2 cup (113 grams) unsalted butter, room temperature
  • 1 cup (198 grams) granulated sugar
  • 2 large eggs, room temperature
  • 1 cup (227 grams) buttermilk
  • 2 teaspoons vanilla extract
  • 1 1/2 cups (180 grams) all-purpose flour
  • 3/4 cup (63 grams) natural unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (85 grams) chocolate chips

For the Chocolate Glaze:

  • 3 tablespoons natural unsweetened cocoa powder
  • 1 cup (113.5 grams) confectioners’ sugar
  • 2–3 tablespoons milk

Instructions

  1. Preheat the Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease the bottom only of an 8.5 x 4.5-inch loaf pan to prevent sticking.
  2. Make the Batter: Using a mixer, beat together the softened butter and granulated sugar on medium speed until the mixture is pale and fluffy, which takes about 4 to 5 minutes. Add the eggs one at a time, beating well after each addition to ensure they incorporate smoothly.
  3. Add Wet and Dry Ingredients: Lower the mixer speed to slow and gradually pour in the buttermilk and all the vanilla extract. Then add the flour, 3/4 cup of the cocoa powder, baking soda, and salt. Continue mixing just until the dry ingredients are incorporated, being careful not to overmix.
  4. Stir in Chocolate Chips: Gently fold the chocolate chips into the batter by hand to distribute them evenly throughout the mixture.
  5. Bake the Bread: Pour the batter into the prepared loaf pan. Bake for 50 to 55 minutes, or until a tester inserted in the center comes out with moist crumbs attached. Let the bread cool in the pan for 15 minutes.
  6. Cool Completely: After 15 minutes, invert the loaf onto a cooling rack and allow it to cool completely before glazing.
  7. Prepare the Chocolate Glaze: Whisk together the remaining 3 tablespoons cocoa powder, confectioners’ sugar, and 2 to 3 tablespoons of milk until smooth and pourable. Adjust milk quantity to achieve your desired consistency.
  8. Glaze the Bread: Pour the chocolate glaze evenly over the cooled bread. Allow the glaze to set before slicing and serving.

Notes

  • Ensure the butter and eggs are at room temperature for better mixing and texture.
  • Do not overmix the batter to keep the bread tender.
  • Use unsweetened cocoa powder for a rich chocolate flavor without extra sweetness.
  • You can substitute chocolate chips with chopped nuts or dried fruit if desired.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • The glaze consistency can be adjusted by adding more milk for a thinner glaze or less for a thicker drizzle.

Nutrition

Keywords: chocolate bread, quick bread, buttermilk bread, chocolate glaze, easy dessert, moist bread

Find it online: https://islawhite.com/chocolate-buttermilk-quick-bread-recipe/