My husband and I both enjoy cooking, but the baking is left to me. Our sons loved this chocolaty quick bread when they were little—and still do as grownups! —Melissa Mitchell-Wilson, Wichita, Kansas
Ingredients
- 1-3/4 cups all-purpose flour
- 1/2 cup baking cocoa
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 cup sugar
- 2 large eggs, room temperature
- 1 cup buttermilk
- 1/2 cup miniature semisweet chocolate chips
- 1/3 cup chopped pecans
Directions
- In a large bowl, combine the flour, cocoa, baking powder, baking soda and salt. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Add buttermilk; mix well. Stir into dry ingredients just until moistened. Fold in chocolate chips and pecans.
- Pour into a greased 9x5-in. loaf pan. Bake at 350° until a toothpick inserted in the center comes out clean, 55-60 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
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