Prep 5 mins
Cook 50 mins
An easy chocolate quick bread. Not too sweet. Tastes better the next day!
- 1 3⁄4 cups flour
- 1⁄2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 egg, beaten
- 1⁄4 cup unsalted butter, melted
- 1 cup buttermilk
- 1 cup sugar
- 2 teaspoons vanilla
- 1⁄2 cup pecans, chopped
- Preheat oven to 350 degrees.
- Grease a 9x5x3 loaf pan.
- Combine all dry ingredients (except sugar) and set aside.
- Stir togethe the egg, butter, milk, sugar, and vanilla.
- Add dry ingredients and stir until evenly moistened.
- Fold in pecans (I like to toast the pecans on a cookie sheet in the oven before I start).
- Pour batter into the greased loaf pan.
- Smooth out the top.
- Bake for 45-50 minutes.
- Let bread sit in pan on a cooling rack for 10 minutes.
- Remove from pan and let cool completely.
After reading the other reviews, I decided to prevent dryness by adding 1/4 cup of applesauce and using canola oil instead of melted butter. I omitted the nuts, because the kids dont' like them, and threw in a handful of mini chocolate chips. The bread came out nice, and fairly moist, although I think it would have been terribly dry without the addition of the applesauce and chocolate chips. I made mini loaves and baked for 35 minutes, which is 5 minutes less than I usually bake quick breads in my mini loaf pans. Also important to note, is that I am baking this at a high altitude, which usually requires less oil. If I were baking this at sea level, I would increase the oil / butter to at least 1/3, maybe 1/2 cup. or add 1/3 cup applesauce in addition to the butter called for in the recipe. Overall, with the additions I made, it was a nice bread with a good flavor.
This was a real disappointment to me because I was making this bread for friends who don't eat banana nut and other fruit breads. They didn't think it was moist enough or had enough chocolate. The instructions said it would be done in 30 to 35 minutes in a large bread pan. I made three mini loaves and they cooked an hour. I don't think this was my oven because other breads cook the time stated. This could be a really good recipe if it was adapted to have more moistness and chocolate. I definitely will not make it again as directed.
The bread was very easy to make, and turned out beautifully, but for some reason was way too dry. I went exactly by the recipe except I used walnuts instead of pecans, and I don't think that would have caused it. ;) It wasn't even tasty enough to eat so after trying a slice everyday for three days, I finally ended up throwing it out. I couldn't decide between four or three stars - four because it was easy to make & smelled heavenly while cooking - and three because of the taste. I ended up giving it a four just in case it was something I had done wrong, or maybe my oven cooks a little hotter and I overcooked it? I may try this again - just because it's chocolate :) - and bake it about 10 minutes less.