Ingredients
Scale
- 2 cups all-purpose flour (substitute with whole wheat pastry flour for a nuttier flavor)
- 1/2 cup unsweetened cocoa powder (I always use the kind Mama Lou swore by—rich and dark)
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed (adds that lovely molasses depth reminiscent of old-fashioned baking)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup buttermilk (or 3/4 cup milk with 1 tablespoon lemon juice, let sit 5 minutes)
- 1/2 cup unsalted butter, melted and slightly cooled
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract (Mama Lou always said vanilla was the soul of any good dessert)
- 1 cup semi-sweet chocolate chips (optional, for pockets of melty chocolate)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper. I always lightly butter the pan first, a habit I picked up watching Mama Lou’s gentle hands at work.
- In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. This step is crucial—it ensures the bread is light and airy, just like Mama Lou’s always was.
- In a large mixing bowl, whisk together the granulated sugar, brown sugar, and melted butter until smooth and glossy. The warmth of the butter helps the sugars dissolve, creating a silky base.
- Add the eggs one at a time, whisking well after each addition. Then stir in the vanilla extract. I remember Ouma cracking eggs with such care, like she was part of the magic happening in the batter.
- Alternate adding the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry. Mix gently until just combined—overmixing can make the bread tough, and Mama Lou always reminded me to be gentle with the batter.
- Fold in the chocolate chips if using, for those delightful pockets of melted chocolate throughout the bread.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. I like to give the pan a gentle tap on the counter to release any air bubbles, a trick I learned from Mama Lou’s patient hands.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. The smell filling your kitchen will tell you it’s nearly time.
- Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. This step helps the bread set perfectly, just like Mama Lou’s always did.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
