Chocolate Quick Bread

My husband and I both enjoy cooking, but the baking is left to me. Our sons loved this chocolaty quick bread when they were little—and they still do as grownups!

—Melissa Mitchell-Wilson, Wichita, KS

PREP: 20 MIN. • BAKE: 55 MIN. + COOLING • MAKES: 1 LOAF (16 SLICES)

• 1 ¾ cups all-purpose flour
• ½ cup baking cocoa
• ½ tsp. baking powder
• ½ tsp. baking soda
• ½ tsp. salt
• ½ cup butter, softened
• 1 cup sugar
• 2 large eggs, room temperature
• 1 cup buttermilk
• ½ cup miniature semisweet chocolate chips
• ⅓ cup chopped pecans

1. 1. In a large bowl, combine the flour, cocoa, baking powder, baking soda and salt. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Add buttermilk; mix well. Stir into dry ingredients just until moistened. Fold in chocolate chips and pecans.
2. 2. Pour into a greased 9x5-in. loaf pan. 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 to cool completely.

1 SLICE: 214 cal., 10g fat (5g sat. fat), 42mg chol., 192mg sod., 29g carb. (17g sugars, 1g fiber), 4g pro.