Buttermilk Chocolate Swirl Bread Recipes

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.

CINNAMON SWIRL BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. In a small bowl, mix together 1/3 cup sugar and 2 teaspoons cinnamon; set aside.
• In large bowl combine flour, baking powder, salt and remaining 1 cup sugar. Combine egg, milk, and oil; add to flour mixture. Stir until just moistened.
• Pour half of the batter into pan. Sprinkle with half the reserved cinnamon/sugar mixture. Repeat with remaining batter and cinnamon/sugar mixture. Draw a knife through batter to marble.
• Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into center of the loaf comes out clean. Let cool in pan for 10 minutes before removing to a wire rack to cool completely. Wrap in foil and let sit overnight before slicing.

CINNAMON SWIRL CHOCOLATE CHIP BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Combine flour, baking powder, baking soda, and salt in a large bowl.
• Combine sugar, brown sugar, and oil in a separate bowl. Stir in buttermilk, egg, and vanilla extract. Add to flour mixture and mix until combined. Fold in chocolate chips. Spoon 1/2 of the batter into the prepared loaf pan.
• Combine brown sugar and cinnamon for the topping in a small bowl. Sprinkle all but 2 tablespoons topping into the loaf pan and cover with the remaining batter. Gently drag a knife through the batter to create a swirl. Sprinkle the remaining topping on top of the loaf.
• Bake in a preheated oven until a toothpick inserted comes out clean, 50 to 60 minutes. Remove and let cool for 15 minutes. Remove from the pan to a wire rack to cool completely.

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 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.

CINNAMON SWIRL QUICK BREAD

Steps:

• Preheat oven to 350°. In a large bowl, combine flour, 1 cup sugar, baking soda and salt. Combine buttermilk, egg and oil; stir into dry ingredients just until moistened. In a small bowl, combine cinnamon and remaining sugar. , Grease the bottom only of a 9x5-in. loaf pan. Pour half the batter into pan; sprinkle with half the cinnamon-sugar. Carefully spread with remaining batter and sprinkle with remaining cinnamon-sugar; cut through batter with a knife to swirl., Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely. Combine confectioners' sugar and enough milk to reach desired consistency; drizzle over loaf.