Buttermilk Chocolate Bread

I was on the lookout for recipes requiring buttermilk (since I had so much of it left over), and when I came across this recipe I knew I had to make it. This bread was really rich, and we very much enjoyed it. We couldn't decide if we should call it dessert bread or cake bread, but either description fits!

Buttermilk Chocolate Bread

Ingredients:

1/2 cup butter or margarine, softened

1 cup sugar

2 eggs

1 1/2 cups all-purpose flour

1/2 cup baking cocoa

1/2 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 cup buttermilk

1/3 cup chopped pecans (I omitted)

Directions:

• In a mixing bowl, cream butter and sugar. 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-in. x 5-in. x 3-in. loaf pan. Bake at 350 degrees F for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.