Recipes for the Soul--Chocolate Buttermilk Bread

September 13, 2002

Chocolate Buttermilk Bread

A moist and tangy dessert bread made with buttermilk and pecans. When cool, it is frosted with a buttery chocolate pecan icing.

Servings: 12Ingredients:1/2 cup butter1 cup white sugar2 eggs1 cup buttermilk1 3/4 cups all-purpose flour1/2 cup unsweetened cocoa powder1/2 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon salt1/3 cup chopped pecans1/2 cup margarine1/4 cup unsweetened cocoa powder5 tablespoons milk1 teaspoon vanilla extract1/2 cup chopped pecans1 (16 ounce) package (3 3/4 cups) confectioners' sugarDirections: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.***********My Special Thought To You:No Jesus-No Peace!--Know Jesus-Know Peace!!

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