Buttermilk Chocolate Quick Bread for #TwelveLoaves

‘Tis the season for chocolate. Which season? All of them; winter, spring, summer, and fall. Then there are the special times on top; Christmas, Easter, Halloween, Thanksgiving, and Valentine’s Day. We can’t forget about the other ones too, like times of joy or stress. Just about any day can bring on a chocolate emergency. Stocking up on cocoa powder and chocolate chips is a good thing to do. That way you have the essentials to bake Buttermilk Chocolate Quick Bread at a moment’s notice.

Chocolate is one of my major weaknesses. You know those candy commercials where it shows a woman taking a tiny bite from a little chocolate square? That is not reality, at least not in my world. I’ll stuff the whole piece in my mouth and start opening the next one right then and there. Stopping requires incredible restraint. It’s the same with this bread. I’m already cutting another slice before the first one is gone.

How is the buttermilk chocolate quick bread? It is moist with a crispy crust. It has a dense texture without being too heavy. Chocolate chips give a burst of flavor. The sweetness is in the semi-sweet range which works wonderfully for a bread. A slice is good whether it is right from the loaf, toasted, or topped with butter or jam.

Have you had chocolate bread? Or are you thinking about baking one soon? Look at these variations and recipes from talented Twelve Loaves bakers:

• Buttermilk Chocolate Quick Bread by Renee at Magnolia Days
• Chocolate Brownie Quick Bread by Dorothy at Shockingly Delicious
• Chocolate Chip Challah Bread by Lora at Cake Duchess
• Chocolate Cinnamon Rolls by Dionne at Try Anything Once Culinary
• Chocolate Peanut Butter Braid by Stacy at Food Lust People Love
• Chocolate Swirl Bread by Holly at A Baker’s House
• Dark Chocolate and Prune Bread by Deepti at Bakingyummies
• Dates and Chocolate Brioche by Rossella at Ma che ti sei mangiato
• Love Me, Love Me Knots by Felice at All That’s Left Are The Crumbs
• Marbled Rye Bread by Karen at Karen’s Kitchen Stories
• Raspberry White Chocolate Muffins by Liz at That Skinny Chick Can Bake

Get ready for more chocolate recipes from me too. There are cupcakes and a bundt cake coming soon. It really is the season of chocolate. Oh, and take a look at chocolate covered cherry cheesecake and chunky dark chocolate bars too.

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Buttermilk Chocolate Quick Bread

A recipe for Buttermilk Chocolate Quick Bread. It is a moist bread with a crispy crust. The bread has a little sweetness and is a real treat for breakfast or snack.

Course Bread

Cuisine American

Prep Time 30 minutes

Cook Time 1 hour

Total Time 1 hour 30 minutes

Author Renee

Ingredients

• 1 cup semi-sweet chocolate chips
• 1 3/4 cups all-purpose flour divided
• 1/2 cup unsweetened cocoa powder sifted
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup unsalted butter at room temperature
• 2 large eggs at room temperature
• 1 cup buttermilk at room temperature
• 1/4 teaspoon vanilla

Instructions

1. Preheat oven to 350 degrees F. Grease the bottom only of an 8- X 4-inch or 9- X 5-inch loaf pan.
2. Stir together the chocolate chips and 1 teaspoon flour in a small bowl to coat the chips with flour.
3. Whisk together remaining flour, cocoa, baking powder, baking soda, and salt in a medium bowl.
4. Beat sugar and butter in a large bowl until light and fluffy, about 3 minutes.
5. Add eggs and beat to combine. Add buttermilk and vanilla and beat until smooth.
6. Stir in the flour mixture until just moistened. Stir in chocolate chips.
7. Pour into prepared loaf pan and spread out evenly.
8. Bake for 55 to 60 minutes or until a toothpick or cake tester inserted in the center comes out clean.
9. Cool bread in the pan for 15 minutes.
10. Run a knife along the sides to loosen bread from the pan. Remove bread from the pan and cool completely on a wire rack.

Recipe Notes

A recipe for Buttermilk Chocolate Quick Bread. It is a moist bread with a crispy crust. The bread has a little sweetness and is a real treat for breakfast or snack.

Recipe adapted from one in the Pillsbury The Complete Book of Baking cookbook published in 1993.

#TwelveLoaves February: Chocolate. We were good all January with our Keep it Simple theme, now it’s time to get a little decadent. February #TwelveLoaves is all about Chocolate! Choose a recipe featuring chocolate. It could be bread accented with chocolate chips, baked with cocoa powder, chocolate spreads, whatever you love! Whatever you bake (yeasted, quick bread, crackers, muffins, grissini, braids, flatbreads, etc.) have fun and let’s have a delicious month of bread with chocolate. Let’s get baking!

Want to add your bread to the collection with the Linky tool this month? Here’s what you need to do!

1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone’s posts. Please make sure that your bread is inspired by the theme!
2. Please link your post to the linky tool at the bottom of my blog. It must be bread baked to the Twelve Loaves theme.
3. Have your Twelve Loaves bread that you baked this February 2014, and posted on your blog by February 28, 2014.

#TwelveLoaves is a monthly bread baking party. It was created by Lora from Cake Duchess and runs so smoothly thanks to the help of the lovely Renee from Magnolia Days.