Description
A moist and tender quick bread infused with rich cocoa and creamy buttermilk, perfect for brunch or a delightful snack.
Ingredients
- 1/2 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 3/4 cup natural unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chocolate chips
- 3 tablespoons cocoa powder (for glaze)
- 1 cup confectioners’ sugar (for glaze)
- 2-3 tablespoons milk (for glaze)
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8.5 x 4.5-inch loaf pan.
- In a mixing bowl, cream together the unsalted butter and granulated sugar using a mixer on medium speed until fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Reduce the mixer speed to low and gradually add in the buttermilk and vanilla extract.
- In a separate bowl, combine the flour, 3/4 cup cocoa powder, baking soda, and salt. Slowly add the dry ingredients to the wet mixture and mix until just combined.
- Fold in the chocolate chips by hand.
- Pour the batter into the prepared loaf pan and bake for 50-55 minutes, or until a toothpick inserted comes out with a moist crumb.
- Allow the bread to cool in the pan for 15 minutes before transferring it to a cooling rack.
- For the glaze, mix the cocoa powder, confectioners’ sugar, and milk, then drizzle over the cooled bread. Slice and enjoy!
Notes
Store in an airtight container to keep moist. Try toasting slices for a delightful treat.