Description
This rich and moist Chocolate Pecan Loaf combines the deep flavor of cocoa with crunchy toasted pecans and luscious melted dark chocolate. Perfectly balanced with buttermilk for tenderness, this loaf makes an indulgent treat for breakfast, dessert, or anytime snack.
Ingredients
Scale
Dry Ingredients:
- 1 ¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients:
- 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)
Add-ins:
- ¾ cup chopped toasted pecans
- ½ cup melted dark chocolate (or chocolate chips)
- Optional: extra pecans or chocolate chips for topping
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease or line a loaf pan with parchment paper to prevent sticking and ensure easy removal.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt until well combined.
- Cream Butter and Sugar: In a separate mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which typically takes about 2 to 3 minutes.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the butter and sugar mixture, mixing well after each addition. Then, stir in the vanilla extract for added flavor.
- Combine Mixtures: Alternately add the dry ingredients and buttermilk to the wet butter mixture, starting and ending with the dry ingredients. Mix gently until just combined to avoid overmixing and ensure a tender loaf.
- Fold in Chocolate and Pecans: Carefully fold in the melted dark chocolate and chopped toasted pecans, evenly distributing them throughout the batter.
- Pour Batter into Pan: Transfer the batter into the prepared loaf pan, smoothing the top with a spatula. If desired, sprinkle additional pecans or chocolate chips on top for extra texture and decoration.
- Bake: Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the loaf comes out mostly clean with a few moist crumbs attached.
- Cool: Allow the loaf to cool in the pan for 10 minutes to set before transferring it carefully to a wire rack to cool completely.
- Slice and Serve: Once fully cooled, slice your chocolate pecan loaf and enjoy it plain or with a drizzle of melted chocolate for added indulgence.
Notes
- For a dairy-free version, substitute buttermilk with almond milk and vinegar, and use a vegan butter alternative.
- To toast pecans, spread them on a baking sheet and toast in the oven at 350°F for about 5-7 minutes until fragrant.
- Ensure not to overmix the batter to keep the loaf tender and moist.
- Storage: Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Reheat slices gently in the microwave or toaster oven before serving for a warm treat.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: chocolate pecan loaf, chocolate loaf cake, pecan cake, chocolate bread, cocoa loaf, toasted pecans, homemade chocolate bread
