Double Chocolate Buttermilk Quick Bread

Prep Time: 20 minutes

Cook Time: 40-50 minutes

Yield: (1) 8x4-inch loaf


  • 1-3/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 cup unsweetened cocoa powder
  • 1 tablespoon instant expresso powder
  • 1/2 cup + 2 tablespoons salted butter
  • 1/2 cup Imperial light brown sugar
  • 1/2 cup Imperial granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup buttermilk
  • 1 cup semi-sweet chocolate chips


1. Pre-heat the oven to 350°. In a large mixing bowl, combine the flour, salt, baking soda, baking powder, cocoa powder, expresso powder and stir well. Set bowl aside. 

2.  In another medium-size bowl, whip butter with a mixer or whisk until light and fluffy (about one minute). Add in both sugars and mix well until butter and sugar are creamed. Add in the buttermilk and extract and stir until wet ingredients are well-combined.

3. Make a well in the center of the dry ingredients and pour the wet ingredients into to the large bowl. Mix with a wooden spoon until a thick batter comes together. Fold in the chocolate chips. Prepare a 8x4 inch loaf pan with non-stick cooking spray and transfer batter to prepared pan. Spread batter evenly into the pan.

4. Bake for 40-50 minutes or until a toothpick inserted into the center of the loaf comes out clean. Place pan with double chocolate buttermilk quick bread on a cooking rack and allow it to cool for 15 minutes. Remove loaf from pan and allow it to cool 15 minutes more.

5. Serve with fresh brewed coffee or a cup of hot tea and enjoy!

Recipe from A Little Fish in the Kitchen blog All content belongs to the author Marcelle G. Bolton, please contact the author for permission to republish.