A delightful chocolate loaf made with buttermilk, perfect for any occasion.
Preheat your oven to 350°F (175°C).
Preheating ensures even baking from the start.
Grease the bottom of an 8x4-inch loaf pan.
Use parchment paper for easier removal.
In a large mixing bowl, cream together the sugar and butter until light and fluffy.
Ensure the butter is at room temperature for easier mixing.
Beat in the eggs one at a time until fully incorporated.
Adding eggs one at a time helps maintain the batter's consistency.
Mix in the buttermilk until smooth.
Use fresh buttermilk for the best flavor.
Sift together the flour, cocoa powder, baking powder, baking soda, and salt, then gradually add to the wet ingredients, mixing until just combined.
Avoid overmixing to keep the loaf tender.
Fold in the chopped walnuts.
Coat the walnuts in a bit of flour to prevent them from sinking.
Pour the batter into the prepared loaf pan and smooth the top.
Tap the pan gently to remove air bubbles.
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Check the loaf at the 55-minute mark to avoid overbaking.
Allow the loaf to cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely.
Cooling on a rack prevents the bottom from becoming soggy.
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