BUTTERMILK CHOCOLATE BREAD
This Buttermilk Chocolate Bread is a rich, moist chocolate quick bread that’s easy to make and full of delicious chocolate flavor.
Why You’ll Love This Delicious Chocolate Bread
If you love easy recipes, this is the one for you. This bread is so simple and comes together quickly. We make it with buttermilk because it has a richer taste and really adds to this recipe. If you have followed us for any amount of time, you know we love to cook with buttermilk. We also love chocolate and this is a delicious bread. Great with a hot cup of coffee!
Swaps and Additions
We use generic or Hershey’s cocoa. We also use semi-sweet chocolate chips, but you can use any you like. Some people perfer dark chocolate chips. You can use pecans instead of walnuts or leave the nuts out. We use unsalted butter since the recipe already has salt. If you have salted, you can easily use it, just leave the salt out.
Other Delicious Breads:
Join Us On The Porch Today!
Become a member today:
✔️ Instant access to back issues –FREE
✔️ 4 Seasonal issues with NO ads
✔️ FREE recipe eBook many 5 Star Reviews
All filled with old-fashioned recipes, heartfelt stories, Southern charm and much more!
Buttermilk Chocolate Bread
Ingredients
- 1 cup white sugar
- 1/2 cup butter softened
- 2 eggs
- 1 cup buttermilk
- 1 3/4 cups all-purpose flour
- 1/2 cup cocoa
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup chocolate chips
- 2/3 cup walnuts or nuts of your choice
Instructions
- In a bowl, combine sugar and margarine; blend well with mixer. Add eggs; continue mixing. Add buttermilk, flour, cocoa, baking powder, baking soda and salt; blend just until all ingredients are wet. Stir in nuts and chocolate chips.
- Pour into sprayed 9 x 5 inch loaf pan. Bake in preheated 350 degree oven for 55 – 60 minutes until toothpick inserted in center comes out clean. Cool for 15 minutes; remove from pan.
© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.
I loved this recipe. It was easy to make and the bread had just enough sweet. I would like to know how to divide it into two smaller loaves.
You can always try just splitting the batter.. but I really can’t advise, other than if you do that, you will have to change the baking time.
This recipe is DECADENT. You may need to kick down the temp and lengthen your cook time if you don’t split into multiple loaves. If you really want this bread to be SEXY, include the walnuts AND add chopped maraschino cherries (a splash of juice – no more than a tablespoon, really brings it all together).
Sounds like a wonderful addition!
Haven’t made yet just gathering ingredients. What kind of cocoa do you use?
We use Hershey’s or just a generic brand.
I have tried several of your quick bread recipes and they are always good. This buttermilk chocolate bread is the best yet! I followed the recipe as written. It baked up perfectly. It is moist , chocolatey and oh so yummy. I wouldn’t change a thing. My breakfast for the next week is going to be very delicious indeed! Thanks for the great recipe!
This is wonderful news.., I am so glad to hear this Marie!
I made the recipe and it was great, it did not last long enough to get a picture. My husband cut into it before it cooled. He said it’s definitely a keeper. Thanks for the recipe.
hello , to clarify is it margarine or unsalted butter?
can’t wait to bake it!
Either will work, but we use unsalted butter.
One of my favorites, and so versatile! I’ve made several times. I used pecans once when out of walnuts, yum. Also substituted mini butterscotch chips, when out of chocolate chips, so delicious! Such a great recipe. I admit that my favorite is the original though.
You posted this on Facebook and I decided to make it! Oh my is this bread delicious! So moist and so good! I just love all your recipes!
Mine was a total failure. I followed the directions as written but after one hour in a 350 degree oven the interior of the bread was like pudding. By the time the inside had firmed up enough for a clean knife test the entire outside was hard and dry. The whole bread was too dry.
Hi Shari, I’m sorry you had such issues with this recipe. As you can see this bread has fantastic reviews. Unfortunately, not every recipe will work for every person.
This recipe was great! I added half a teaspoon of instant espresso. The chocolate bread was very tender and flavorful. So cozy in this chilly weather, especially when it’s warmed up.
Do you use unsalted butter or salted?
You can use whichever you like. There is salt in this recipe so I would use unsalted but it’s a personal preference.
What a cake love all the chocolate in it thank you for sharing
Not a sweet or moist enough Bread.
My suggestion is don’t waste your ingredients. I love this site, but not this recipe!!!
Hi Jennifer,
I’ve already responded to you once since you posted the same message on our social media, but I’m going to respond to you one more time. I’m sorry you didn’t enjoy this bread. As you can clearly see from the comments on this post, many people enjoy it and have had success with it. Some recipes are tricky, and not everyone can make them. Thanks so much!
Wow, delish! This recipe is a keeper for sure!
Delicious! Now that I’ve followed the recipe exactly, I’m going to make a couple changes 1) will use mini chocolate chips or maybe white chocolate chips; and going along with that, will toss them with a little of the flour mixture to keep them from sinking to the bottom of the loaf and maybe that will help with distribution.
2) Will bake it earlier in the day, so it’s cooled completely by the time I want to slice it up.
This is definitely going into my quick bread rotation.
can i use self rising flour?
I’ve never made it that way but it may work fine. Thanks!
Wow this bread is amazing! I used white whole wheat flour to make it a bit healthier. I will definitely add this one to my recipe book.
Wonderful!! So glad it was a hit!
Hi, I am making this and there are all different kinds of chocolate chips. Are you using semi sweet, milk chocolate, bittersweet chocolate chips? I printed the recipe and want to make notes.
You can use whatever you like, I normally just use what I have on hand which is the semi-sweet chocolate chips.
I feel slightly bad, I made this but haven’t tried it yet. I made it with the sole purpose of giving it away, and whatever is left we will certainly feast on.
So my review is based on how easy it was to put together, and how yummy it smelled (that is a good sign!) And it looked wonderful as well.
I used 3 mini loaf pans, 35 minutes bake time. I also used mini choc chips; that makes the bread easier to slice. And no walnuts.
I baked this bread for a fun raiser. Big hit!! Will be making it again
This is my new favorite bread. It’s amazing!
How is this different from a chocolate cake?
The bread is a little more chewy than cake and the texture is a little different but it tastes like cake, Jenny.
Hi!! This chocolate bread sounds divine!! Going to make soon….but I was wondering…do you ever add any vanilla flavoring or any other flavoring ……I bake a lot and it is rare I find a recipe for something sweet without any flavoring of some kind.
Do you think adding vanilla flavoring to this recipe would be okay???
I think that would be fine Kimberley go ahead and add it to the recipe if you want.
Thanks…I will let you know how it turns out! Merry Christmas to you and your family too!
Have you made this as mini loaves? Would like to make to give away as gifts. Cooking time I guess would change? Sounds delish!
I have not made the mini loaves but you are right and it would make a great gift. I would just cook about 10 minutes less and check centers about 10 minutes before regular cooking time. Good luck and Merry Christmas to you and yours.
W O W….chocolate bread….Y U M
Could you used Hershey’s Cocoa instead of the chocolate chips? Thanks.
I only make it by the recipe.
I want to make a dessert to freeze and would love to make this. Do you think this is freezable? Thanks!
I have not tried freezing it but I think you could do so, Rebecca.
Made it today and it is so good! Can’t wait to share it with my friends. 🙂
This is a lot like the chocolate amish bread I’ve made in the past.
I feel a sin coming on!
It was quite yummy!
Oh my, that big glass of milk just seals the deal too. I always have buttermilk on hand to make bread. I just love this recipe.
Chocolate Bread! I think I’ve died and gone to Heaven.
Balisha