Chocolate buttermilk bread – a cross between quick bread and cake, with a tangy buttermilk taste and slightly chocolate-y and sweet
I’m starting to like making quick breads. A couple of weeks ago, maybe even months, I didn’t care much for a quick bread, I preferred making a yeast bread instead, but lately, after trying a couple of recipes I find myself enjoying making them as much as other baked treats.
This chocolate buttermilk bread is a cross between a quick bread and a cake. The buttermilk and yogurt keeps it moist longer and gives it a cake like texture, while the cocoa powder gives it a chocolate taste.
I like to believe I’m not the only one who buys buttermilk for a specific recipe and then moves the leftover around the fridge until someone decides to drink it (that would be me) or find a new recipe that calls for buttermilk. Well, from now on I know how I’m going to use my leftover buttermilk, maybe even buy it specifically for this quick bread.
The recipe is adapted from The Kitchn buttermilk quick bread, but I substituted some of the flour with unsweetened cocoa powder, added a little bit more sugar and some Greek yogurt. I’m already thinking of adding some chocolate chips next time.
Chocolate buttermilk bread - a cross between quick bread and cake, with a tangy buttermilk taste and slightly chocolate-y and sweet
- 1 1/2 cup (180 grams) all purpose flour
- 3/4 cup (60 grams) cocoa powder
- 2/3 to 3/4 cup sugar in the raw
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 egg
- 1 cup buttermilk
- 1/2 cup Greek yogurt
- 1/4 cup melted butter
- Heat the oven to 350F. Grease a 9x5" loaf pan. Set aside.
- In a mixing bowl add the flour, cocoa powder, sugar, baking powder, baking soda and salt and whisk to combine.
- In a separate bowl lightly beat the egg. Add the buttermilk, yogurt and melted butter and stir to combine.
- Fold the wet ingredients into the dry ones and mix until just combined. Do not overmix.
- Spoon the batter into the prepared pan and bake for 45-50 minutes until a toothpick comes out clean.
- Leave to cool slightly in the loaf pan before removing it.
- Cool completely before slicing it. Enjoy!
adapted from The Kitchn
It’s the first Monday of the month, that means it’s time for another #chocolateparty. This month, our theme is Chocolate Buttermilk
Chocolate party is a monthly event hosted by me together with some wonderful bloggers. Each month we pick an ingredient and pair it with chocolate. We blog about it by the end of the month.
I hope you’ll join our party and bake along with us. Also, if you’d like to know what are we up to and what ingredients we pick for the next parties, join our Facebook group.
All submitted posts will be pinned to the Chocolate party Pinterest board and will be promoted on other social media platforms using the #chocolateparty hashtag.
How to participate (the rules)
1.) Blog about your chocolate treat. Your recipe must include the two ingredients we choose. It can be a simple no bake treat or a sophisticated layer cake, the complexity level of the recipe is totally up to you.
2.) Include a link back to this post or the Chocolate party page. Optionally, add the Chocolate Party logo in your blog post or on your sidebar.
3.) Your recipe must be published during the current month. Please do not link old recipes, they will be deleted.
This month, my wonderful co-hosts are :
- Liz @ That Skinny Chick Can Bake,
- Laura @ The Spiced Life,
- Veronica @ My Catholic Kitchen,
- Kim @ The Ninja Baker,
- Anne @ From My Sweet Heart,
- Laura @ Tutti Dolci,
- Karen @ Karen’s Kitchen Stories
How to participate (the rules): 1.) Blog about bread. It can be a post about baking bread in any form (yeast, wild yeast, quick breads, flat breads, sweet, savory, loaves, rolls, breadsticks, tortillas, scones, biscuits, etc.). It could also be a recipe that uses bread in it or as a base (pizza, bread pudding, etc.). Or it could be an informative post, a tutorial or how-to post (such as how to make sourdough, bread baking essentials, favorite products for baking bread, etc.). It could be a review of a bread-making book. Anything that will inspire us to bake bread at home. If you don’t have a blog and you’d like to participate, please email me a photo of your bread and the recipe and I will create a page for it. 2.) Include a link back to this post or any of the monthly link-up posts 3.) Please link only posts from the current month.
All submissions will be added to a Bake your own bread Pinterest board. Also I’ll do my best to promote everyone’s post on other social media channels. I’ll be using the #BakeYourOwnBread hashtag for Twitter and Google+ (feel free to use this to promote linked posts, as well)