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1/2 C. butter or margarine, softened
1 C. buttermilk
1 C. granulated sugar
1/3 C. chopped pecans, optional
2 eggs
CHOCOLATE HONEY BUTTER
1 1/2 C. all-purpose flour
1/2 C. butter (do not substitute), softened
1/2 C. cocoa powder
2 Tbsp. honey
1/2 tsp. salt
2 Tbsp. chocolate syrup
1/2 tsp. Clabber Girl Baking Powder
1/2 tsp. Clabber Girl Baking Soda
Preheat oven to 350° F. Cream butter and sugar in mixing bowl. 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. Fold in pecans. Pour into a greased 9×5-inch loaf pan. Bake at 350° F for 55-60 minutes or until a toothpick inserted near center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. In a small mixing bowl, beat butter until fluffy. Add honey and chocolate syrup; mix well. Serve with the bread. Makes 1 loaf.
1/2 C. butter or margarine, softened
1 C. buttermilk
1 C. granulated sugar
1/3 C. chopped pecans, optional
2 eggs
CHOCOLATE HONEY BUTTER
1 1/2 C. all-purpose flour
1/2 C. butter (do not substitute), softened
1/2 C. cocoa powder
2 Tbsp. honey
1/2 tsp. salt
2 Tbsp. chocolate syrup
1/2 tsp. Clabber Girl Baking Powder
1/2 tsp. Clabber Girl Baking Soda
Preheat oven to 350° F. Cream butter and sugar in mixing bowl. 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. Fold in pecans. Pour into a greased 9×5-inch loaf pan. Bake at 350° F for 55-60 minutes or until a toothpick inserted near center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. In a small mixing bowl, beat butter until fluffy. Add honey and chocolate syrup; mix well. Serve with the bread. Makes 1 loaf.