Description
A moist and tangy dessert bread made with buttermilk and pecans. When cool, it is frosted with a buttery chocolate pecan icing.
Ingredients
- ½ cup butter
- 1 cup white sugar
- 2 eggs
- 1 cup buttermilk
- 1 ¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup chopped pecans
- ½ cup margarine
- ¼ cup unsweetened cocoa powder
- 5 tablespoons milk
- 1 teaspoon vanilla extract
- ½ cup chopped pecans
- 1 (16 ounce) package confectioners’ sugar
Instructions
- Preheat the oven to 350 degrees F (175 degrees F). Grease only the bottom of a 9×5 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.
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins
Servings: 12