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Buttermilk Chocolate Swirl Bread

  • 80minutes
  • 202calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H
MineralsNatrium, Fluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 473.18 ml all-purpose flour

  2. 236 1/29 ml sugar

  3. 4.92 ml baking powder

  4. 4.92 ml baking soda

  5. 2.46 ml salt

  6. 177.44 ml buttermilk

  7. 2 large eggs

  8. 1 large egg white

  9. 59.14 ml canola oil

  10. 9.85 ml vanilla extract or 9.85 ml rum extract

  11. 113 1/39 g bittersweet chocolate , broken up

  12. confectioners' sugar , for garnish

Instructions Jump to Ingredients ↑

  1. Heat oven to 350 degrees F; coat an 8 1/2 x 4 1/2-inch loaf pan with nonstick spray and flour lightly.

  2. Mix flour, sugar, baking powder, baking soda and salt in a large bowl.

  3. Whisk buttermilk, eggs, egg white, oil and extracts in medium bowl; stir into flour mixture just until blended.

  4. Melt chocolate in microwave on high about 1 minute, stirring every 15 seconds; stir in 1 1/3 cups batter.

  5. 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.

  6. Fill pan by alternating dollops of white and chocolate batter.

  7. Pull knife through batter to swirl.

  8. Bake 1 hour or until pick inserted in center comes out clean.

  9. Cool in pan on wire rack for 10 minutes.

  10. Remove from pan; put cake right side up on rack to cool.

  11. Dust with confectioners' sugar.

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