A moist and fluffy bread that gets its delicious flavor from chocolate and crunchy pecans. This Chocolate Pecan Bread takes just 15 minutes to come together and makes an easy wonderful treat for breakfast or anytime.
If you are a nut lover, your pantry might stock up a variety of nuts. This applies to my house where there are always at least 3 types of nuts stocked in my pantry. I can roast them, add in my yogurt bowl, mix with other seeds or use them in my baking recipes. Today I am sharing with you my new favorite breakfast that pairs perfectly with morning tea or coffee, but you can eat any time of the day: Chocolate pecan bread.
So basically this is like a chocolate cake but in a bread form. While some recipes require yeast to make them a genuine bread recipe, this quick bread is leavened with baking powder and soda for the rise in a very short time. We start with mixing the dry ingredients in one bowl and all the wet ingredients in another bowl. Next, pour the wet ingredients into the dry ingredients and mix just until combined, pour the batter into a loaf pan then add chopped pecans on top. You don’t want to overmix the batter, because the longer you mix, the more gluten that develops, resulting in tougher bread instead of the soft and tender crumb you’re looking for.
SOME BAKING TIPS
I use brown sugar to give this moist chocolate bread the perfect flavor and crumb. Brown sugar not only adds even more moisture, but also gives bread a caramel note that highlights the chocolatey flavor.
You can add chopped pecans directly into the batter to give every bite of the bread desired crunchiness.
A mild coffee/espresso flavor is recommended. Well, it’s chocolate, pecans, why not a bit of coffee?
Do not over bake or you will end up having a tough and dense texture.
Craving for chocolate? Try these recipes:
- Chocolate Espresso Sugar Cookies
- Pistachio Chocolate Buns
- Perfect Chocolate Cake
- Fudgy Chocolate Brownies
Chocolate Pecan Bread
- 1 1/2 cups (195g) all-purpose flour, sifted
- 1/2 cup (50g) cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup (1 stick/113 g) unsalted butter, melted
- 1 cup (200g) dark brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 3/4 cup (180ml) buttermilk, at room temperature
- 1/4 cup (60 ml) strong espresso or brewed coffee, cooled to room temperature
- 1/2 cup (80g) chopped dark chocolate
- 1/2 cup chopped pecans
- Preheat oven to 350°F/180°C. Grease and flour a 9 x 5 inch loaf pan. Set aside.
- In a medium bowl sift together sifted flour, sifted cocoa powder, sugar, baking powder, baking soda and salt. Set aside.
- In a medium bowl, whisk together the eggs, milk, melted butter and vanilla extract until smooth. Add buttermilk, coffee and mix until combined. Slowly add the wet mixture into the dry mixture using a rubber spatula or with a mixer on low speed. Fold in chopped chocolate.
- Scrape batter into prepared pan and smooth the top. Sprinkle with pecans if you like. Bake for 50-55 minutes, until a toothpick inserted into the center of the cake comes out clean. Let the cake cool completely on a wire rack.
- Store bread at room temperature in an airtight container for up to 3 days or refrigerate for up to 5 days.