Ingredients

1 ¾ cups all-purpose flour

½ cup unsweetened cocoa powder

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

½ cup unsalted butter (softened)

1 cup granulated sugar

2 large eggs

1 tsp vanilla extract

¾ cup buttermilk (or milk with 1 tsp vinegar)

¾ cup chopped toasted pecans

½ cup melted dark chocolate (or chocolate chips)

Optional: extra pecans or chocolate chips for topping

Instructions

Step 1: Preheat the oven to 350°F (175°C). Grease or line a loaf pan with parchment paper.

Step 2: In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

Step 3: In a separate bowl, beat the softened butter and sugar until light and fluffy, about 2 to 3 minutes.

Step 4: Add eggs one at a time to the butter mixture, mixing well after each addition. Stir in the vanilla extract.

Step 5: Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined to avoid overmixing.

Step 6: Gently fold in the melted dark chocolate and chopped toasted pecans.

Step 7: Pour the batter into the prepared loaf pan, smoothing the top. Sprinkle extra pecans or chocolate chips on top if desired.

Step 8: Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out mostly clean.

Step 9: Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 10: Slice and serve plain or with a drizzle of melted chocolate for extra indulgence.

Tips & Variations

For a dairy-free version, substitute butter with coconut oil and use a plant-based milk with vinegar in place of buttermilk.

Toast pecans lightly in a dry skillet before chopping to enhance their flavor.

Use chocolate chips instead of melted chocolate for a chunkier texture.

Add a pinch of espresso powder to deepen the chocolate flavor without making it taste like coffee.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute regular milk mixed with 1 teaspoon of vinegar or lemon juice to mimic buttermilk’s acidity and maintain the loaf’s tender texture.

How do I know when the loaf is fully baked?

The loaf is done when a toothpick inserted into the center comes out mostly clean with only a few moist crumbs attached. Avoid underbaking or the loaf may be gooey inside.