Chocolate Buttermilk Bread
Description
A moist and tangy dessert bread made with buttermilk and pecans. When cool, it is frosted with a buttery chocolate pecan icing.
Ingredients
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1/2 cup butter
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1 cup white sugar
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2 eggs
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1 cup buttermilk
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1 3/4 cups all-purpose flour
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1/2 cup unsweetened cocoa powder
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1/2 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1/3 cup chopped pecans
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1/2 cup margarine
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1/4 cup unsweetened cocoa powder
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5 tablespoons milk
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1 teaspoon vanilla extract
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1/2 cup chopped pecans
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1 (16 ounce) package confectioners' sugar
Directions
1
Preheat the oven to 350 degrees F (175 degrees F). Grease only the bottom of a 9x5 inch loaf pan.
2
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the buttermilk. Combine the flour, 1/2 cup cocoa, baking powder, baking soda and salt; stir into the buttermilk mixture until moistened. Mix in 1/3 cup pecans. Pour into the prepared pan.
3
Bake for 55 to 65 minutes in the preheated oven, until a wooden pick inserted near the center comes out clean. Cool in the pan for 15 minutes before removing to a wire rack to cool completely.
4
Combine the margarine, 1/4 cup cocoa, and milk in a saucepan over medium heat. Cook, stirring, until melted and smooth. Remove from heat, and mix in the vanilla and confectioners' sugar. Stir in the remaining 1/2 cup pecans. Spread on top of the cooled loaf.