This chocolate bread is technically more on the cake side. But there’s a nice little cheat to it, since bread is a dessert and eating dessert is a special occasion, at least, for me, and bread is more of an everyday food kind. So, I call it bread, I eat it for breakfast or when I simply want something with my coffee.
This chocolate bread is a quickbread that is as delicious as they come. It has a fine, fluffy, smooth texture, a lovely chocolatey taste and a great crunch courtesy of chocolate chips and pecans. D – delicious.
I use buttermilk as a liquid base for this bread. Don’t be scared of its flavor, when baked, it’s absolutely non-existent. But buttermilk does real wonders to the texture of any dough, that’s why it’s often used in cake baking and for certain sweet breads.
Making of this cake is pretty simple. It’s made without yeast, the baking soda and baking powder act as rising agents, so the process is relatively simple and quick.
This bread is great as a quick and simple dessert, but you can definitely cheat a little and have it for breakfast. I also love serving and eating it with a cup of coffee or tea. I hope you enjoy this recipe as much as I do! Just follow the simple instructions below.
