Buttermilk Chocolate Swirl Bread Food

BUTTERMILK CHOCOLATE BREAD

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, salt, baking powder and baking soda; add to creamed mixture alternately with buttermilk just until moistened. Fold in pecans., Pour into a greased 9x5-in. loaf pans. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. , In a small bowl, beat butter until fluffy. Beat in the honey and chocolate syrup. Serve with bread.

CHOCOLATE SWIRL QUICK BREAD

Steps:

• Preheat the oven to 350°. Spray a 9- x 5-inch loaf pan with nonstick cooking spray.
• In a large bowl, stir together the flour, sugar, baking powder, baking soda, and salt.
• In a separate bowl, stir together the egg whites, oil, buttermilk, and vanilla.
• Make a well in the center of the flour mixture and stir in the buttermilk mixture until evenly moistened.
• Scoop out 2/3 cup of the batter and transfer it to a medium bowl. Add the chocolate syrup and cinnamon and stir until combined.
• Spoon the remaining batter into the loaf pan. Drop the chocolate batter onto the vanilla batter and, with a knife, swirl the chocolate batter through the vanilla batter.
• Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. Cool the loaf in the pan for 10 minutes, then invert onto the rack to cool completely. Makes 10 slices.

BUTTERMILK CHOCOLATE SWIRL BREAD

Steps:

• Heat oven to 350 degrees F; coat an 8 1/2 x 4 1/2-inch loaf pan with nonstick spray and flour lightly.
• Mix flour, sugar, baking powder, baking soda and salt in a large bowl.
• Whisk buttermilk, eggs, egg white, oil and extracts in medium bowl; stir into flour mixture just until blended.
• Melt chocolate in microwave on high about 1 minute, stirring every 15 seconds; stir in 1 1/3 cups batter.
• Working quickly (chocolate batter will become firm and hard to swirl if you let it stand too long), pour some of the white batter over bottom of pan, then dollop with chocolate batter.
• Fill pan by alternating dollops of white and chocolate batter.
• Pull knife through batter to swirl.
• Bake 1 hour or until pick inserted in center comes out clean.
• Cool in pan on wire rack for 10 minutes.
• Remove from pan; put cake right side up on rack to cool.
• Dust with confectioners' sugar.

CHOCOLATE BUTTERMILK BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees F). Grease only the bottom of a 9x5 inch loaf pan.
• 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.
• 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.
• 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.

BUTTERMILK CHOCOLATE BREAD

Steps:

• 1. Preheat oven to 350 degrees F In a mixing bowl - cream the butter and sugar
• 2. Add eggs; one at a time, beating well after each addition
• 3. In a seperate mixing bowl - combine the flour, cocoa, salt, baking powder, and baking soda
• 4. Add the 2nd mixture to the cream mixture while alternately adding buttermilk
• 5. Fold in pecans
• 6. Pour into a greased 9 X 5 X 3-inch loaf pan
• 7. Bake at 350 degrees F for 55 - 60 minutes or until toothpick inserted near the center comes out clean
• 8. Cool for 10 minutes before removing from pan to wire rack
• 9. In a mixing bowl - mix butter, honey and chocolate syrup; mix well
• 10. Serve the Chocolate Honey Butter mixture with the bread

BUTTERMILK CINNAMON BREAD

Steps:

• In a large bowl, combine flour, baking soda and salt. In a small bowl, combine oil and 1-1/2 cups sugar. Add buttermilk and eggs; mix well. Stir into dry ingredients just until moistened. Fill two greased 8x4-in. or five greased 5-3/4x3x2-in. loaf pans about a third full. Combine cinnamon and remaining sugar; sprinkle half over the batter. Top with remaining batter and cinnamon-sugar. Swirl batter with a knife. Sprinkle with nuts. , Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks.