Recipe by Elmo
An easy chocolate quick bread. Not too sweet. Tastes better the next day!
Top Review by Sally Sasquatch
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.
- 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
Directions See How It's Made
- 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.