"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Cocoa Buttermilk Teabread Recipe

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This recipe for Cocoa Buttermilk Teabread, by , is from The Rushton Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Leigh Rushton
Added: Saturday, September 8, 2007


1 3/4 c. all purpose flour
2/3 c. granulated sugar
1/2 c. unsweetened cocoa powder
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 1/4 c. buttermilk, at room temperature
1/4 c. vegetable oil
2 large egg whites, at room temperature
1 1/2 tsp. vanilla extract
2 tsp. confectioners’ sugar (optional)

Preheat oven to 350º. Lightly coat an 8 1/2 x 4
1/2 x 2 3/4 inch loaf pan with oil & lightly dust
with flour.
In a large bowl, stir together flour, sugar,
cocoa powder, baking powder, baking soda,
and salt. In another bowl, stir together
buttermilk, oil, egg whites, and vanilla until
blended. Make a well in center of flour
mixture, add buttermilk mixture and stir just to
Scrape batter into prepared pan and spread
evenly. Bake for 50 to 60 minutes, or until
bread springs back when lightly touched in
Remove loaf pan to a wire rack. Cool for 10
minutes before removing bread from pan;
finish cooling on rack. Sift confectioners’
sugar over top, if desired. Cool bread
completely and store in an airtight container at
room temperature.
If you use salted butter, omit the salt.

Number Of Servings:
Number Of Servings:
1 loaf; 14 slices




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